Crispy, Shredded Cuban Beef with Pan-Fried Onions and Plantains

Ingredients

• For the beef and onions:
• 2 medium onions, peeled, divided
• 2 1/2 pounds flank steak
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 6 cloves garlic, divided
• 2 bay leaves
• One quarter cup fresh-squeezed lime juice
• One quarter cup fresh-squeezed lemon juice
• 2 teaspoons dry sherry
• 1 teaspoon cumin
• Kosher salt
• Cracked black pepper
• One-half cup, plus 1 tablespoon olive oil, divided
• 3 cups cooked white rice
• 2 limes, cut into wedges
• For the plantains:
• 3 ripe plantains
• 1/4 cup brown sugar

Directions

1. Cut 1 onion into quarters. In a large pan, combine the beef, carrots, celery, quartered onion, garlic, bay leaves, and 1 teaspoon salt. Add enough water to cover, then bring everything to a boil. Lower the heat, cover the pan, and let it simmer until the beef is tender, about 1 1/2 hours. Lift the meat out of the stock and let it cool. Strain the stock and save it for another use.
2. Slice the cooled beef into 2-inch cubes, then pull it apart with your hands and transfer it to a large, non-reactive bowl. Add the lime juice, lemon juice, sherry, cumin, garlic, 1/2 teaspoon salt, and pepper. Mix well, cover the bowl, and chill it overnight.
3. Move an oven rack to the lower-middle position and heat the oven to 375 degrees F.
4. Take the beef out of the marinade and squeeze away the extra liquid. Warm 1/2 cup oil in a large skillet over medium-high heat. When the oil is hot and lively, add the beef and cook it, stirring now and then, for about 6 to 8 minutes.
5. Turn the heat down to medium and nudge the beef to one side of the skillet. Thinly slice the remaining onion. Add the remaining tablespoon of oil to the empty side of the pan and heat it until it shimmers. Add the onion and cook, stirring occasionally, until soft and translucent, about 7 minutes total.
6. Cut off the ends of the plantains and remove the peels. Slice each one on the bias into 1/2-inch thick pieces, then toss them with the brown sugar. Coat a large baking sheet with cooking spray. Arrange the plantains in a single layer on the tray. Spray the plantains with cooking spray, then bake until golden brown and caramelized, turning them halfway through, about 4 minutes per side.
7. Take the plantains out of the oven and serve them right away with the beef, pan-fried onions, cooked white rice, and lime wedges for squeezing over the top.