Portuguese Sopas

Patty Lewis

By
@Plew


Rating:
★★★★★ 2 votes
Comments:

Ingredients

5 lb
chuck roast, whole
2
onions, coarsely chopped
2 can(s)
whole tomatoes, diced
1 can(s)
tomato sauce, 15 ounces
1
bay leaf, optional
1 tsp
ground cumin
1 tsp
whole cloves
2 tsp
allspice, whole
1 tsp
ground cinnamon
1 Tbsp
garlic powder
3 Tbsp
worcestershire sauce
1/2 c
ketchup
2 c
red wine
4 qt
water
1
cabbage head, quartered
salt to taste
pepper to taste
4
fresh mint sprigs
1-2
french bread loaves

Step-By-Step

1Use a 6-8 quart pot and fill 1/2 to 2/3 full.
2Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into pot and bring to a boil.
3Put the whole spices into a tea ball and submurge in broth.
4Check meat and right before it starts to flake, remove from the pot and let cool.
5Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done.
6Should take 2-3 hours on a slow burner, but the meat is flavored better when cooked in a crockpot.
7The cabbage is added at the end and should be boiled until translucent, but not so it breaks up.
8The last thing to add before you turn off heat is mint.
9Serve Sopas over french bread slices.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy