Portuguese SopasUser Submitted Recipe
Beef stew over French Bread
4 pounds chuck roast
2 soup bones
1 onion, chopped
4 cloves garlic
1 TBS whole cumin
1 tsp whole allspice
1 tsp whole cloves
4 bay leaves
1/2 cup white wine
1-1/2 TBS Worcestershire sauce
12 cups water
1 can (8 oz) tomato sauce
1 head cabbage cut into four wedges
2 sprigs of mint
Salt and pepper to taste
1 loaf French bread (plain — not sweet or sourdough)
Cut meat into 3-by-3 inch pieces.
Place whole spices — cumin, allspice and cloves — in a cloth bag. (Brand-new, white baby socks can be used as the cloth bag. Just put the spices in and tie the sock in a knot.)
Boil meat with soup bones, onion, garlic, spices in cloth bag, wine, Worcestershire sauce and tomato sauce until meat is tender.
Add cabbage wedges to pot and simmer for about 20 minutes.
Skim fat from top of liquid.
In bowl, place sliced French bread with mint on top. Over this, pour hot juice from pot.
Serve with meat and cabbage on separate platter.
no nutrition information available
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