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Indian Creek Angus 100% Grass-Fed Ropa Vieja (Old Rags)

(Cuban-style pulled beef)

1-2 lbs boneless stew beef
1 TBPS olive oil
1 clove garlic
1 onion
1 bell pepper
1 cup water
1 cup Mojo Sauce (available in Cuban or Hispanic grocery stores)
Salt
Pepper

Thaw stew beef in refrigerator until 2 hours before cooking; then let beef reach room temperature. Brown the beef in the olive oil in a cast iron pot. Add one clove garlic cut in half, one onion cut in half, and one bell pepper in slices. Add water, Mojo sauce, salt and pepper. Cook for 2-3 hours until beef is tender and will shred with your fingers. Allow to cool, then shred the beef, and set aside the broth.

Sauce
2 TBSP olive oil
2 clove garlic, chopped
1 onion, chopped
1 bell pepper, chopped
1 cup tomato sauce
½ cup orange juice
1 TBSP vinegar
½-1 cup reserved broth
½ cup Mojo sauce
Salt
Pepper

Heat oil and sauté the garlic, onion, and bell pepper. Add all remaining ingredients and simmer for 15 minutes. Season to taste (you may want to add soul seasoning or Cajun spices). Add shredded meat and stir well. Add additional broth if necessary. Serve over white rice with a side of black beans.

This beef is especially good the second day.