6/1/13 - Saturday at 12:30p - 1:00p

    Chef Jake Hizny
Roupa Velha Brazil
(Old Clothes - Flank Steak)

2 1/2 lb Flank Steak
t.t. Salt
t.t. Black pepper, café grind
4 oz. Olive oil, extra virgin
2 ea. Onion, yellow, medium dice
1 ea. Carrot, peeled, medium dice
1 ea. Celery stalk, medium dice
2 qts. Veal stock
12 oz. Tomato concasse
1 ea. Sachet d'epices (1/2 tsp. Peppercorns, cracked, 1/2 tsp. Thyme, dried, 4 ea. Parsley stems, 1 ea. parsley stems, 1 ea. Garlic clove, crushed. Tied in cheesecloth)
1 oz. Red wine vinegar
1/4 c. Sugar, granulated
1 oz, Hot pepper sauce.
3 Tlb. Parsley, chopped
12 ea. Green olives, sliced
3 oz. Caper
4 oz. Red onion, sliced thin

1. Season the flank steak with salt and pepper. Then heat the olive oil in a large saucepot; add the flank steak and sear on both sides. Remove and reserve.
2. Using the same pot now add the onion, carrot and celery and continue to cook for approximately 5 minutes. Reduce the heat and add the veal stock, tomato concasse, sachet d'epices, red wine vinegar, sugar and hot sauce. Return the reserved flank steak to pot, cover with foil and place in 350 degree oven. Braise until the meat is fork-tender. (Approximately 1 1/2 to 2 hours)
3. Remove the steak from the braising liquid and shred against the grain. Reserve and keep warm.
4. To finish the sauce take all the braising liquid and add to blender or food processor. Pulse until a sauce consistency. Return sauce to pot add reserve steak and reheat. Taste and if necessary adjust seasoning
5. To serve, pile steak mixture on serving plate and garnish with parsley, green olives, capers and red onion.