zxcvbob wrote:

> A week ago, I ground up most of a big brisket to make hamburger and chili
> meat, but I roasted the big end in a covered electric roaster for almost
> 24 hours. I still have half of it left. The meat is tender and tastes
> good, but it's very fatty.
>
> Should I cut dice it and freeze it for adding to vegetable soup this
> winter? Or use it in chili? (can skim most of the fat off after cooking)
> Or is there some better use for it? It's too rich to eat very much of at
> a time like it is. There's a couple of pounds of it.

Vaca Frita: Shred the meat into thin threads and put into a glass container.
Add lime juice, minced garlic, and salt. Toss well, then soak overnight.

Heat olive oil in a nonstick pan over medium-high heat until smoking. Use
tongs to pick up some of the meat, shake off the marinade, and add to the
pan. Cook until crisp and then remove from the pan to a heated platter. Cook
the remaining meat the same way, adding oil as necessary (it might not be
necessary at all). When all the meat is cooked, add a sliced onion to the
pan and cook until browned. Scatter onion slices over the meat, then scatter
parsley over the onions. Serve immediately (preferably with black beans and
white rice).

Bob