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Then there's the ropa vieja main of shredded beef with a goat cheese sauce.
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But this year, Flay cooked up a crisped beef patty topped with queso sauce, potato chips and green chili pickle.
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The deep-fried parcels with beef, prawns or palm hearts, doused with chili sauce and washed down with a glass of sugar cane juice, hit the spot.
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Sip a serious scotch and watch him dab beef ribs and pork chops with his homemade sauce, serving them up along with rice, beans and collard greens to those with the late-night munchies.
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Kelly for the area's signature dish: handmade beef pies, served with mashed potatoes drenched in parsley sauce.
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High end Jean Georges has a fusion menu featuring crab with mango, and beef tenderloin in a miso red-wine sauce.
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Barossa Berkshire pork belly is cooked in a fragrant ginger and orange sauce, while local Black Angus beef is grilled and served with a fresh herb salad.
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The menu is filled with familiar Cuban dishes like ropa vieja, shredded beef in a Cuban Creole sauce, and marinated pork, fried for good measure.
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Chef Fabienne Escoffier turns out a rich beef stew studded with smoked bacon, pearl onions and braised mushrooms enrobed in a chestnut-colored sauce whose flavor hints at the full-bodied Burgundy she cooks with.
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Some purebred Highland beef would be superb, aged for four weeks, maybe with a bit of light, creamy, intense chanterelle mushroom sauce.
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