Ingredients
- •3 lb beef brisket flat, trimmed
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp ground cumin
- •1 tsp dried oregano
- •4 cloves garlic, smashed
- •2 bay leaves
- •For sofrito sauce:
- •2 tbsp olive oil
- •1 large onion, thinly sliced
- •1 red bell pepper, thinly sliced
- •1 green bell pepper, thinly sliced
- •6 cloves garlic, minced
- •1 can (14 oz) crushed tomatoes
- •½ cup dry white wine
- •2 tbsp tomato paste
- •½ cup pimiento-stuffed green olives
- •2 tbsp capers, drained
- •1 tsp ground cumin
- •For serving:
- •Steamed white rice
- •Black beans
- •Fried sweet plantains (maduros)
- •Fresh cilantro
Instructions
Season brisket with kosher salt, pepper, cumin, and oregano.
Place in a vacuum-seal bag with smashed garlic and bay leaves.
Seal and preheat sous vide bath to 155°F (68°C).
Submerge and cook for 24 h.
About 30 min before serving, make the sofrito sauce. Heat olive oil in a large skillet over medium heat.
Add sliced onion and peppers. Cook 8–10 min until softened and lightly caramelized.
Add garlic, cumin, and tomato paste. Cook 2 min.
Add crushed tomatoes, white wine, olives, and capers. Simmer 15 min.
When brisket is done, remove from bag and reserve cooking liquid.
Shred the brisket into long strands using two forks - it should pull apart easily.
Add shredded beef and 1/2 cup of the cooking liquid to the sofrito sauce.
Simmer together for 10 min, stirring gently, until the sauce clings to every strand.
Taste and adjust with salt.
Serve over steamed white rice with black beans and fried sweet plantains alongside.
Garnish with fresh cilantro.
Notes
- •"Ropa vieja" means "old clothes" - the shredded beef should look like ragged fabric strips
- •The olives and capers are non-negotiable - they provide the briny punch that defines the dish
- •Flank steak is the traditional cut but brisket flat shreds more consistently after sous vide
- •This dish improves overnight - make it ahead and reheat gently