Cuban Style Ropa Vieja with Potato croquets

This is a delicious dish inspired by a friend of mine. I hope you try this easy to prepare dish for your family!

2 lbs of angus tip steak(a London broil will work too.)
1 can beef stock (or whatever stock you have on hand, I used vegetable stock)
1 can tomato sauce
1 6oz can tomato paste
1 green bell pepper cut into strips
1 medium yellow onion cut into strips
2 cloves minced garlic
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon minced cilantro
1 tablespoon white vinegar
Juice from half a lemon

5 potatoes peeled and cut into cubes
1/2 pound turkey bacon cooked crispy
1 tablespoon cilantro minced
1 cup shredded cheddar cheese
Zest of half a lime
Juice of half a lime
1/2 onion minced fine
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

1-2 cups vegetable oil for frying


Season the steak on both sides with 1 teaspoon salt and cumin and 1/2 teaspoon black pepper. Add the vegetable oil to a large heavy bottom skillet over medium high heat. Add the steak to the pan after seasoning both sides. Let brown on one side about 2 minutes and flip to the other side. Let this side cook for another 2 minutes. While the meat is searing add the tomato sauce, tomato paste, stock, peppers and onions and garlic to your slow cooker. Add the other half of the spices and the steak to the slow cooker. Cover and look on low for 8- 10 hours. When the ropa vieja is almost done add the potatoes to a pot of cold water and bring to a boil. While the potatoes are boiling gather the other ingredients and cook the turkey bacon until very crispy. Place the bacon on a paper towel covered plate and set aside. Drain the potatoes and add all the ingredients except the bacon. Use your potato masher and mash the potato mixture. Chop up the bacon into small pieces and add this to the potatoes, stir well and set aside to cool enough to handle, about 5 minutes or so. While the potatoes are cooling beat two eggs and get a bowl of plain white flour for dredging. Roll the potatoes into 1 inch balls, dip then in the egg and then roll them in the flour. Place the potato balls in the preheated vegetable oil and fry until crispy. Drain on a paper towel covered plate. Serve the ropa vieja with tortillas or on top of rice. This is a delicious new dish for us and I am happy to share my recipe with you. For more on this recipe or any others please email me at alesia.leach@gmail.com