Portuguese Sopas

Submitted by Riffel

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

YIELD

6 servings

PREP

30 min

COOK

3 hrs

READY

3 hrs

Ingredients

5

POUNDS BEEF CHUCK ROAST
whole

2

EACH ONIONS
chopped

2

EACH TOMATOES
whole, cans, diced

1

EACH TOMATO SAUCE
15 oz can *

1

EACH BAY LEAVES
optional *

1

TEASPOON CUMIN
ground

1

TEASPOON CLOVES
whole

2

TEASPOONS ALLSPICE
whole

1

TEASPOON CINNAMON
ground

1

TABLESPOON GARLIC POWDER

3

TABLESPOONS WORCESTERSHIRE SAUCE

½

CUP KETCHUP

2

CUPS RED WINE *

4

QUARTS WATER *

1

EACH CABBAGE
ead, quartered

1

X SALT
to taste *

1

X BLACK PEPPER
to taste *

4

EACH MINT LEAVES
fresh, sprigs or dried *

1-2

EACH FRENCH BREAD
loaves *

Directions

Use a large stock pot and fill to about one gallon.

Add meat, chopped onions, cinnamon, sauces, ketchup, wine and spices. Bring to a boil.

Add the whole spices via ‘bouqet garni'. (eg. tie in a cheeseclosth, use a tea ball, etc.)

Check meat frequently. Remove from heat before it begins to flake apart.

Let cool. Cut meat into bite sized pieces.

Add cabbage and simmer for 2 to 3 hours and remove from heat.

Add the mint.

Serve Sopas over french bread slices.

* not incl. in nutrient facts

Comments

anonymous

It is very good

Reply

Nutrition Facts

Serving Size 638g (22.5 oz)

Amount per Serving

Calories 1252 53% of calories from fat

% Daily Value *

Total Fat 73g 113%

Saturated Fat 29g 145%

Trans Fat 0g

Cholesterol 299mg 100%

Sodium 535mg 22%

Total Carbohydrate 9g 9%

Dietary Fiber 7g 26%

Sugars g

Protein 236g

Vitamin A 23% • Vitamin C 124%

Calcium 18% • Iron 70%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber