Cuban Shredded Beef

Step 1: In a large skillet over medium high heat add the beef, 2 cups water and 1 1/4 teaspoons salt and bring to a boil; reduce heat to low, cover, and simmer for 1 3/4 hours or until beef is tender (you may need to add water so you can keep the bottom third of the beef in water). While the beef is cooking, in a bowl combine the next three ingredient (garlic - cumin). In another bowl combine the orange juice, lime zest and lime juice.

Step 2: Uncover skillet and increase heat to medium and simmer for another 5-10 minutes or until water evaporates. Pour off and receive fat. Place aluminum foil over the beef and using a meat pounder pound to flatten the beef into 1/8 inch thick pieces, discard any pieces of fat.

Step 3: In a clean skillet heat 1 1/2 teaspoons of the reserved fat over high heat and then add the onion and 1/4 teaspoon salt; and cook, stirring occasionally for 5-10 minutes or until onion is golden brown. Stir in sherry and 1/4 cup water and cook for another 2 minutes or until liquid evaporates. Transfer onion to a bowl. Return skillet to high heat and add 1 1/2 teaspoons reserved fat and then add the beef and cook stirring for 2-5 minutes or until golden brown.

Step 4: Reduce heat to low and push the beef to the sides of the skillet and add the garlic mixture in the center of the skillet, stirring for 30 seconds. Remove from heat and add the orange juice mixture and the onion ant toss. Season with pepper. Serve over rice and with lime wedges, if desired.