Vaca Frita, by Chef Alexis Lahens.


1 lb skirt steak
2 Bay leaf
1 spanish onion
1 head of garlic
1 bunch parsley stems
10 black peppercorns


Braise the skirt steak with all the ingredients. Simmer low and slow for 3 hours until tender. When cool enough to handle, shred the beef. To prepare the garlic lime mojo, combine garlic, fresh lime juice, cumin, o.j., extra virgin olive oil, salt and pepper, mix until combined. Heat a 12 inch pan with oil, just until smoke point, add your shredded beef season with salt and pepper. Let the beef get crispy add your garlic lime mojo to the pan finish with fresh chopped parsley. Serve with white rice and beans and sliced avocado. 

The Cuban
333 Washington St.
Hoboken, NJ 07030