Portuguese Sopas
A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.
Yield
6 servingsPrep
30 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
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 |
*
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
cloves
whole |
|
| 1E+1 | ml |
allspice
whole |
|
| 5 | ml |
cinnamon
ground |
|
| 15 | ml |
garlic powder
|
|
| 45 | ml |
worcestershire sauce
|
|
| 118 | ml |
ketchup
|
|
| 473 | ml |
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 |
*
|
|
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.
