A Cuban portion of lime-marinated shredded beef, pan-crisped and served with softened onion.
180 gBeef
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50 gOnion
1 cloveGarlic
1 tbspLime juice
2 cupsWater
0.2 gDried oregano
0.2 gBay Leaves
1.5 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Put the beef, bay leaf, water and a little salt in a narrow saucepan. Bring to a simmer, cover and cook gently for 90-120 minutes, until the beef shreds easily.
Drain the meat, discard the bay leaf and let cool for 5 minutes. Shred across the grain. Mix with the lime juice, garlic, oregano, half the oil and pepper; leave for 20 minutes.
Heat the remaining oil in a small nonstick frying pan over medium-high heat. Lift the beef from the marinade and spread in one layer, reserving the marinade. Press gently and fry undisturbed for 5 minutes; turn and fry for 4 minutes, until browned and crisp at the edges.
Push the beef aside. Add the onion and all the reserved marinade; fry for 4-5 minutes, until the onion softens and the liquid evaporates. Toss briefly and serve all the beef and onion as one protein portion. No rice or beans are included.