Sous Vide Chuck Roast Vaca Frita with Rice, Mango–Avocado Salad & Lime-Pickled Red Onions
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Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
70
High
Nutrition per serving
Calories1453.5 kcal (73%)
Total Fat81.8 g (117%)
Carbs110.2 g (42%)
Sugars15.8 g (18%)
Protein68.4 g (137%)
Sodium2085.3 mg (104%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 lbchuck roast
2 tspkosher salt
1 tspfreshly ground black pepper
1 tspground cumin
1 tspdried oregano
6garlic cloves
smashed
1yellow onion
large, sliced
2bay leaves
2juice of limes
2garlic cloves
minced
½ tspdried oregano
2 Tbspcooking liquid
reserved
2 Tbspneutral oil
for frying
1red onion
large, very thinly sliced
½ tspkosher salt
rice
2 cupslong-grain white rice
4 cupswater
1 tspkosher salt
1 headromaine lettuce
chopped
1mango
ripe, diced
2avocados
ripe, diced
0.5red onion
thinly sliced, optional
3 Tbspolive oil
2 Tbsplime juice
1 Tbsprice vinegar
1 tsphoney
1 tspdijon mustard
salt
to taste
black pepper
Instructions
Step 1
Instructions
Step 2
Sous Vide the Chuck Roast
Step 3
Season the chuck roast with salt, pepper, cumin, and oregano.
Step 4
Place in a vacuum bag with the smashed garlic, sliced onion, and bay leaves.
Step 5
Vacuum seal.
Step 6
Cook sous vide at 165°F (74°C) for 20–24 hours.
Step 7
Make the Pickled Red Onions
Step 8
Place the sliced red onion in a bowl.
Step 9
Add lime juice and salt.
Step 10
Toss thoroughly.
Step 11
Let sit for at least 20 minutes, stirring occasionally.
Step 12
Set aside until serving.
Step 13
Prepare the Rice
Step 14
Bring water and salt to a boil.
Step 15
Add rice and stir once.
Step 16
Reduce heat to low, cover, and cook for 18 minutes.
Step 17
Remove from heat and let rest for 10 minutes.
Step 18
Fluff with a fork.
Step 19
Prepare the Salad and Dressing
Step 20
Combine romaine, mango, avocado, and optional red onion in a large bowl.
Step 21
In a small bowl whisk together olive oil, lime juice, rice vinegar, honey, Dijon mustard, salt, and pepper.
Step 22
Dress the salad immediately before serving.
Step 23
Shred the Beef
Step 24
Remove the chuck roast from the sous vide bag.
Step 25
Reserve a few tablespoons of the cooking liquid.
Step 26
Discard the bay leaves.
Step 27
Finely chop the cooked onions and garlic from the bag.
Step 28
Shred the beef into large strands.
Step 29
Season the Beef
Step 30
Combine the shredded beef with:
Step 31
Chopped onions and garlic from the bag
Step 32
Lime juice
Step 33
Minced garlic
Step 34
Ground cumin
Step 35
Dried oregano
Step 36
Reserved cooking liquid
Step 37
Toss until evenly coated.
Step 38
Crisp the Vaca Frita
Step 39
Heat a large cast-iron skillet over high heat.
Step 40
Add the oil.
Step 41
Spread the beef in a thin layer.
Step 42
Cook undisturbed for 3–4 minutes until deeply browned and crispy.
Step 43
Flip sections and cook another 2–3 minutes.
Step 44
Repeat in batches if necessary.
Step 45
To Serve
Step 46
Place a portion of rice on each plate.
Step 47
Top with crispy vaca frita.
Step 48
Generously spoon the lime-pickled red onions over the beef.
Step 49
Serve with the mango–avocado salad dressed with the Frühlings dressing.
Step 50
Add extra lime wedges at the table if desired
Notes
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