Portuguese Sopas
A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices. 436
436
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.
Nutrition Facts
Serving Size 638g (22.5 oz)Amount per Serving
Calories 125253% 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?
It is very good
almost 5 years ago