Cuban Crispy Shredded Beef with Red Onion, Congrí Rice and Malanga Chips

Instructions

1. 1

   Place the beef flank or brisket in a pot with 1500 ml (6.3 cups) of water, the bay leaf, 4 g salt, 1 g black pepper, and 2 garlic cloves. Bring to a boil, reduce to medium-low heat, cover, and cook for 75 minutes, or until the meat is tender and easy to shred.

2. 2

   While the beef cooks, combine the sour orange juice, 4 garlic cloves, ground cumin, dried oregano, 2 g salt, 1 g black pepper, and half of the red onion in a bowl. Set this mojo aside.

3. 3

   Remove the beef from the pot, let it rest for 10 minutes, and shred it into medium strands. Toss the meat with half of the mojo and let it marinate for 15 minutes. Discard the bay leaf.

4. 4

   For the congrí, heat 15 ml (1 tbsp) vegetable oil in a saucepan over medium heat. Sauté the white onion, green bell pepper, and 1 garlic clove for 4 minutes until fragrant and softened.

5. 5

   Add the white rice to the saucepan and stir for 1 minute. Add the cooked black beans with 180 ml (0.75 cup) of their broth, 360 ml (1.5 cups) water, 2 g salt, and 1 g black pepper. Once boiling, reduce to very low heat, cover, and cook for 18 minutes. Turn off the heat and let rest, covered, for 10 minutes before fluffing with a fork.

6. 6

   For the malanga chips, heat 30 ml (2 tbsp) vegetable oil in a wide skillet over medium-high heat. Fry the malanga slices in batches for 2 to 3 minutes per side until golden and crisp. Drain on paper towels, season with 1 g salt, and finish with the lime juice.

7. 7

   Preheat a large cast-iron or heavy skillet for 2 minutes over high heat. Add 15 ml (1 tbsp) vegetable oil and sear the marinated shredded beef in an even layer for 3 to 4 minutes without stirring too much, so crisp edges develop.

8. 8

   Turn the meat, add the remaining red onion, and cook 2 minutes more. Pour in the remaining mojo and cook 1 additional minute, just enough to warm the onion without losing all of its texture.

9. 9

   Serve a base of fluffy congrí, top with the crispy shredded beef, and finish with the malanga chips and chopped fresh parsley. If you want to keep everything warm before serving, you may hold it in the oven at 200°F (95°C) for up to 10 minutes.