Sous Vide Cuban Shredded Beef and Onions
This sous vide Cuban-inspired shredded beef and onions is fantastic on sandwiches, in tacos, or over steamed rice with a squeeze of lime.
NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Prep Time: 00:45
Recipe Time: 24:00
140F / 60C
- 2 pounds center-cut chuck eye roast
- Kosher salt and freshly ground black pepper
- 4 tablespoons canola oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1/2 teaspoon crushed red pepper
- 1/2 cup orange juice
- 2 tablespoons freshly squeezed lime juice
- Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
- Season the chuck roast with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
- Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap or foil to minimize water evaporation. Add water intermittently to keep the beef submerged.
- When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and transfer to a cutting board. Shred into bite-sized pieces. Discard cooking liquid.
- In a large skillet or Dutch oven, heat 2 tablespoons oil over medium-high heat. When the oil is shimmering, add the onions and cook, stirring occasionally, until soft and golden brown, about 5 minutes.
- Add the garlic, cumin, and red pepper and cook until aromatic, about 2 minutes. Stir in the orange juice and lime juice and continue to cook for 2 minutes. Transfer to a bowl and season to taste with salt and pepper.
- In the same skillet, heat the remaining 2 tablespoons oil. When the oil is shimmering, add the shredded beef in batches (if necessary) and cook, stirring occasionally, until browned and crisp.
- Return the onions to the pan and toss to mix. Season to taste with salt and pepper. Serve.