RAUL DOMINGUEZ’S ROPA VIEJA

Dominguez, the executive chef at Bar Mercado, serves his ropa with black beans, rice and fried yucca. For New Year’s Day, we’ll go with rice, black- eyed peas and a pot of collards. For a colorful presentation, Dominguez suggests sauteing sliced onions and peppers, and adding that to the platter. That’s an extra step that may not be necessary, considering how the ropa shines on its own.

Kosher salt

3 pounds chuck flap

2 tablespoons olive oil

1 large yellow onion, julienned

2 red bell peppers, julienned

2 green bell peppers, julienned

3 large garlic cloves, minced

1/4 cup tomato paste

1 cup red wine, preferably

Spanish Rioja

1 cup sofrito ( Dominguez suggests Goya sofrito tomato cooking base; look for the red label)

2 teaspoons ground cumin

3 teaspoons Mexican oregano

3 bay leaves 2 tablespoons brown sugar

2 tablespoons red wine vinegar

1/4 cup soy sauce

1 quart beef broth, storebought or homemade ( I used Swanson’s brand)

1- 2 cups of sauteed, sweet and hot peppers and onions ( optional, for garnish) 1 tablespoon thinly sliced scallions ( green and white parts)

1 tablespoon finely chopped cilantro

Salt the chuck flap generously with kosher salt on both sides.

Place the oil in a Dutch oven or heavy lidded pot over medium- high heat. Once the oil is shimmering, place beef in pan, and sear on all sides until deeply browned, about 5 minutes per side. Remove beef from pot, and place on a plate.

( If your chuck flap was pre- sliced by the butcher, you may need to brown it in batches, adding more oil to the pan, as needed.)

Toss in onion, red bell pepper and green bell pepper. Lower heat to medium, and saute until the vegetables are tender, about 5- 7 minutes. Once the onions are translucent, add garlic and cook for about 2- 3 minutes. Stir in tomato paste, mixing thoroughly.

Add red wine, and cook for about 5 minutes to reduce. ( You want to cook out most of the liquid.) Add sofrito, cumin, Mexican oregano, bay leaves, brown sugar, red wine vinegar, soy sauce and beef broth. Turn heat up to medium- high, and bring to a simmer, stirring well.

When ready to serve, transfer the beef to a large serving bowl or platter. Shred the meat, and pour sauce over it. If using the ( optional) sauteed peppers and onions, add them to the dish. Garnish with scallions and cilantro. Serves 6.

Per serving: 574 calories ( percent of calories from fat, 52), 51 grams protein, 15 grams carbohydrates, 3 grams fiber, 32 grams total fat ( 11 grams saturated), 148 milligrams cholesterol, 1,358 milligrams sodium.

STYLING BY WENDELL BROCK / CHRIS HUNT FOR THE AJC