High among the many classic Cuban beef dishes you should know about is vaca frita, which straightforwardly translates to “fried cow.” As its name suggests, the dish consists of shredded fried beef and is usually served alongside rice and black beans (though it also makes for a delicious sandwich filling or garnish on a hearty stew).

The key to serving a great vaca frita is being able to achieve that perfect crispiness. Carlos Nevarez, Executive Chef at El Puro Cuban restaurant in Charlotte, North Carolina, gave Tasting Table his best tips for whipping up this beloved recipe, which involves a two-part process of braising and searing the beef.

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