Ropa Veja & Smothered Potatoes

The original recipe for the Ropa Veja is from here. I made a half recipe and a few minor changes.

 

The potato recipe was posted on www.recipesource.com/ethnic/europe/french/00/rec0023.html by Sherilyn Schamber. The original recipe was a little vauge on some of the amounts, so I am including the amounts I used.

 

Ropa Veja

1 8 oz can tomato sauce

1/4 cup water

2 bay leaves

1 tbs apple cider vinegar

2 cloves minced garlic

1/4 tsp freshly ground cumin

pinch of salt and pepper

1 medium onion, quartered

1 lb flank steak

1 green bell peppers, cut into 1-inch pieces

1 14.5oz can of diced tomatoes with garlic and onion

 

In a slow cooker combine the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and pepper. Stir to combine. Add the onion then the meat on top of the onions. Spoon some of the sauce on top of the meat.

 

Add the bell pepper and the undrained can of tomatoes on top of the meat. Cover and cook on low until the meat begins to fall apart.

 

The original recipe said 8 hours, but it only took about 4 in my slow cooker.

 

Remove the meat to a separate bowl and shred with two forks. Add the vegetables and some of the juices to the bowl. Serve alone or on top of rice.

 

Etouffade de Pommes de Terre (Smothered Potatoes)

1 1/2 tsp olive oil

2 medium onions, diced

2 shallots, diced

4 oz ventreche, bacon or salted ham (I used bacon)

1/2 tsp dried thyme

1 bay leaf

2 tsp flour

1 lb small red potatoes, peeled and diced into 1/4 pieces.

1 cup chicken broth or water (I used chicken broth)

salt and pepper to taste

1 tbsp parsley for garnish

 

In a large pan heat the oil over medium heat. Add the onions, shallots, bacon, thyme and bay leaf. Stir and let cook for 10 minutes. Sprinkle in the flour and stir until brown.

 

Add the potatoes, broth, salt and pepper. Mix well and bring to a simmer. Cover and cook over low heat for about 45 minutes, stirring a few times.

 

Garnish with parsley, if desired.

 

Both dishes were excellent. I think I'm going to try some variations with the Ropa Veja.

 

The original recipe for the potatoes called for 2tbs of olive oil, but I thought this was a bit much considering the bacon I was using. I thought they turned out well anyway.

 

 

Done