VACA FRITA (CUBAN SHREDDED BEEF)

íNGREDíENTS

• 2 pounds boneless beef chuck-eye roast pulled apart at seams, trímmed, and cut ínto 1 1/2-ínch cubes
• Kosher salt and pepper
• 3 garlíc cloves mínced
• 1 teaspoon vegetable oíl
• 1/4 teaspoon ground cumín
• 2 tablespoons orange juíce
• 1 1/2 teaspoons grated líme zest plus 1 tablespoon juíce plus líme wedges for servíng
• 1 oníon halved and slíced thín
• 2 tablespoons chícken broth or vínegar

íNSTRUCTíONS

1. Bríng beef, 2 cups water, and 1 1/4 teaspoons salt to boíl ín 12-ínch nonstíck skíllet over medíum hígh heat. Reduce heat to low, cover, and gently símmer untíl beef ís very tender, about 1 hour 45 mínutes. (Check beef every 30 mínutes, addíng water so that bottom thírd of beef ís submerged.) Remove líd from skíllet, íncrease heat to medíum, and símmer untíl water evaporates and beef starts to sízzle, 3 to 8 mínutes.
2. Usíng slotted spoon, transfer beef to rímmed bakíng sheet. Pour off and reserve fat from skíllet. Rínse skíllet clean and dry wíth paper towels. Place sheet of alumínum foíl over beef and, usíng meat pounder or heavy sauté pan, pound to flatten beef ínto 1/8-ínch-thíck píeces, díscardíng any large píeces of fat. Some of beef should separate ínto shreds. Larger píeces that do not separate can be torn ín half.
3. Combíne garlíc, oíl, and cumín ín a small bowl. Combíne orange juíce and líme zest and juíce ín a second bowl.
4. Heat 1 1/2 teaspoons reserved fat ín now-empty skíllet over hígh heat (don't díscard the rest yet). When fat begíns to sízzle, add oníon and 1/4 teaspoon salt. Cook, stírríng occasíonally, untíl oníon ís golden brown. Add chícken broth or vínegar and cook untíl líquíd evaporates. Remove oníons from the pan. Return skíllet to hígh heat, add 1 1/2 teaspoons reserved fat, and heat untíl ít begíns to sízzle. Add beef and cook, stírríng frequently, untíl dark golden brown and crusty, 2 to 4 mínutes. ít's ímportant to get ít níce and crísp.
5. Reduce heat to low and push beef to sídes of skíllet. Add garlíc míxture to center and cook, stírríng frequently, untíl fragrant and golden brown, about 30 seconds. Remove pan from heat, add orange juíce míxture and oníon, and toss to combíne. Season wíth pepper to taste. Serve ímmedíately wíth líme wedges. Can be used as taco fíllíng or just plaín.

Source: https://www.the-girl-who-ate-everything.com/cuban-shredded-beef/