The Chef: Martin Amado
The Dish: Vaca Frita & Tostones
3 pounds beef brisket
2 cloves garlic, chopped
1/4 cup olive oil
1 large Spanish onion, sliced
1 large Red onion, sliced
1/2 cup lime juice
2 Tbs. salt
2 Tbs. garlic powder
2 large green plantains, sliced
*enough vegetable oil to cover the plantain slices
fresh parsley for garnish
Method of Preparation:
-Season beef brisket with salt and garlic powder. Put the meat in a pressure cooker with enough water to cover it. Carefully put on the lid and make sure it’s tight. Cook until tender, about an hour.
– Next, cut up white and red onions. Put them in the pan with garlic and olive oil. Sauté until caramelized.
– While that’s cooking, make the tostones: Cut the ends off green plantains– peel them and slice them up. Pour vegetable oil in a pan– enough to cover the top of the plantains. When the oil just begins to heat, add the plantains and fry until they start to brown for about 5 minutes. Take them out to drain. Flatten them out (using a tostonera or a heavy pan) then fry again. Once they float, they’re done. Take them out, drain again, then sprinkle on some salt and set aside.
– When the beef is ready, let it cool down a bit then shred it. Use a fork, or your hands.
– Heat up the pan again and add fresh lime juice to the shredded beef. Also, add a little more olive oil, the sautéed onions and garlic. Heat and stir until some of the meat gets crunchy. It usually takes about ten minutes. Keep stirring, so it doesn’t burn!
– Martin plates with rice, adds the vaca frita and tostones. He tops it off with fresh parsley.
Serving suggestion: Sangria