Vaca Frita

Vaca Frita

From: Guillermo Pernot, Cuba Libre Restaurant & Rum Bar, Philadelphia and Atlantic City. Yield: 20 servings.

Braised Short Ribs:

3 lb. julienned onions

5 cups vegetable oil

2 cups red wine vinegar

1 cup Kikkoman Soy Sauce

3 oz. ancho chiles

2½ oz. salt

2 oz. granulated garlic

2 oz. ground cumi

Register to view the full article

Register to view this article