• 1 tri-tip, portioned into 5–6-ounce pieces
  • 2 tablespoons sofrito (and the oil)
  • salt and pepper liberally


  1. Season tri-tip and place in vacuum bag with sofrito. Seal and cook at 136°F (58°C) for 24 hours. Cool.
  2. Pan roast to finish; cook with desired vegetables and finish with a beef gravy or jus.