Vaca Frita is a fantastic example of Cuban cooking that transforms simple ingredients into an exceptionally flavorful dish. The beef is first slow-cooked until incredibly tender, which infuses it with a rich flavor. It is then shredded and pan-fried with onions and garlic until it becomes beautifully crispy and golden brown. The magic of this dish lies in the contrast between the juicy, fibrous interior and the delicious crispy crust. It's served with a squeeze of refreshing lime to balance the rich flavors of the meat.
In a large pot or Dutch oven, combine the beef, 1 quartered onion, 3 crushed garlic cloves, bay leaves, and salt. Add enough water to cover the meat. Bring to a boil, then reduce the heat, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
Remove the beef and set it aside. Let it cool enough to handle. Reserve the cooking liquid.
Once the beef has cooled, use two forks to shred it into thin strands. In a bowl, toss the shredded beef with the 3 minced garlic cloves and 1.5 teaspoons of cumin. Mix well.
In a large skillet over medium-high heat, heat the vegetable oil. Add the sliced onion and cook until slightly softened, about 3 minutes. Add the shredded beef and spread it evenly across the pan.
Let the beef fry undisturbed for about 5-7 minutes until the bottom is crispy and golden brown. Then, stir and continue to fry for another 5-7 minutes until crispy all over. Add a little more oil if the pan becomes too dry.
Taste and season with more salt and pepper as needed. Transfer the hot Vaca Frita to a serving platter. Squeeze fresh lime juice over the top just before serving. Serve with traditional sides like white rice and black beans.