Sous Vide Cuban Shredded Beef and Onions
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
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.