Vaca Frita

Directions

1. 1
   Combine the beef, quartered onion, tomato, carrot, and garlic cloves with 6 cups of water in a large pot.
2. 2
   Bring to a boil over high heat.
3. 3
   Skim off the scum that rises to the surface.
4. 4
   Reduce the heat and simmer the beef, uncovered, skimming often, until tender, 30 to 40 minutes.
5. 5
   Strain the meat, discard broth or save for another use.
6. 6
   Let the meat cool.
7. 7
   Using the tip of a knife, or your fingertips, tear the meat, along the grain, into the thinnest possible shreds.
8. 8
   Toss the meat with the minced garlic, salt, and lime juice in a mixing bowl.
9. 9
   Let marinate, covered, in the refrigerator for at least 15 minutes, or as long as overnight.
10. 10
    About 5 minutes before serving, heat the oil in a non-stick frying pan until smoking.
11. 11
    Add the meat and saute over medium-high heat until crisp, 3 to 4 minutes.
12. 12
    Transfer the meat to plates or a platter with a slotted spoon or tongs.
13. 13
    Add the sliced onion to the pan and fry until lightly browned, about 2 minutes.
14. 14
    Top the Vaca Frita with the fried onion and serve at once, preferably with white rice and black beans.