Daniel Boulud's Ropa Vieja

	Daniel Boulud's Ropa Vieja « Thread Started on Today at 11:26am »
This is very very good! It makes tons! It would be a good Superbowl food, served with corn tortillas, lettuce or cabbage (shredded) and lime wedges. I also think it will be a very useful leftover! I assume a crockpot would work too. The drawback would be that the nice brown stuff you get from browning the meat would be lost, whereas if you brown the meat in the same pan as you cook the dish it adds flavor. Ropa Vieja from "Braise" by Daniel Boulud 4 garlic cloves 2 jalapeno peppers, chopped 2 t. dried oregano 1 1/2 t. course or kosher salt 2 1/2-3 lbs flank steak 1-2 T olive oil 1 T unsalted butter (we used olive oil) 2 medium red onions, peeled, halved and thinly sliced. 2 green peppers 1 red pepper 1/2 c. sherry 8 very large plum tomatoes, halved, cored and seeded (we used canned ones) 2 bay leaves freshly ground black pepper lime wedges Very good with fried sweet plantains (I will post that too, though they are not at all core). My husband- who actually made this - would suggest using more red peppers and less green. **** The day before: Combine the garlic, jalapeno, oregano and salt and rub the meat with it. Let it marinate in fridge. The day of: Set oven to 250 degrees Scrape rub off meat and reserve. Heat 1 T. oil and the butter. Brown meat in dutch oven. Remove to plate. Add more oil if needed. Sautee onions until light golden brown, 8-10 minutes. Add the peppers and cook for 5 minutes. Add the sherry and bring to a simmer, scraping up any brown bits on the pan. Add tomatoes, reserved rub, and 1 c. water. Add the flank steak, nestling it in with the veggies. Add bay leaves, salt and pepper. Bring to a simmer then place in oven for 3.5-4 hours, until meat is very tender. Enjoy (for days and days).