Portuguese Fiesta Soupas

By BBAUNTIE

Ingredients

• 5 pounds chuck roast
• 1 cube butter
• 30 ounces tomato sauce
• 3/4 cups red wine
• 1/4 cup white vinegar
• 6 cloves garlic smashed
• 1 large onion diced
• 1 1/2 cinnamon sticks
• 15-20 whole allspice
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 4 whole cloves
• 2 bay leaves
• 2 teaspoon cinnamon
• salt and pepper to taste
• water
• 1 large head cabbage
• 1 loaf day old French bread

Preparation

Step 1

Place meat in large stew pot, cover with water. Add in sherry wine and tomato sauce. Tie whole spices in cheese cloth or possibly put in tea-ball and place in pot. Add in garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hrs.
Don't BOIL! Slice french bread and place in large deep bowl.
Place 2 sprigs of the mint on top of bread. When meat is done (should pull apart with a fork) place in large bowl and top with remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a "soup".
Minced or possibly wedged cabbage is often added during last hour of cooking.