Portuguese Sopas
A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices. 360
360
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.
about 1 month ago
It is very good