Instructions: Water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours. Remove the meat from the stock and allow to cool at room temperature (save the stock for another use). 2. When the meat is cool, cut it into 2-inch chunks, shred it using your fingers, and place in a large nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover, and refrigerate at least 1 hour, or overnight. 3. Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring, 6 to 8 minutes. Add the onions and cook, stirring, 5 minutes.

Stir well, and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve with Arroz Blanco Makes 4 to 6 servings Mary FRITA Stir-Fried Beef ("Fried Cow")

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