portugese Sopas
Linda Abeldt
ingredients
- 5 pound chuck roast, whole
- 2 each onions, chopped
- 2 each tomatoes, whole, cans, diced
- 1 each tomato sauce, 15 oz can
- 1 each bay leaf (optional)
- 1 teaspoon cumin, ground
- 1 teaspoon cloves, whole
- 2 teaspoon allspice, whole
- 1 teaspoon cinnamon, ground
- 1 tablespoon garlic powder
- 3 tablespoon worcestershire sauce
- 1/2 cup ketchup
- 2 cup red wine
- 4 qt water
- 2 stalk celery
- 1 salt, to taste
- 1 pepper, to taste
- 4 each mint, fresh, sprigs or dried
- 1-2 each french bread, loaves
directions
- 1
Use a 6-8 quart pot. Put meat, chopped onions, cinnamon, sauces, ketchup,celery, wine and spices into pot and bring to a boil. Put the whole spices into a tea ball and submurge in broth. Cook about 3 hours. Check meat and right before it starts to flake, remove from heat.
- 2
Serve Soupas over french bread with mint
Source: Grandma Freitas
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