Ironhorse
Jan 06, 2006, 11:15 AM
And old family favorite! This is really easy and makes a great dish for a cold wintery evening. I've posted the original recipe and then the modifications (*) I've made over the years.
PORTUGUESE FESTA SOUPAS
4-5 lb. roast (chuck just fine, but any roast will do)
Enough water to cover roast
1 tsp. cinnamon
1/2 tsp whole cloves
1 tsp. whole allspice
1 tsp. whole cumin (*or can use 1 tsp ground cumin)
4 bay leaves
black pepper
1 large onion - chopped (Can be a coarse chop)
1 small clove garlic - crushed (*I use more garlic, depends on how much you like)
1 small bottle sherry wine (*or you can use a red merlot, half of a regular sized bottle)
1 can tomato sauce (*about 16 oz. works great) 4 sprigs fresh mint (*I don't use the mint)
salt to taste
1 loaf "day-old" french bread (or fisherman's wharf type sourdough bread)
Trim all the fat off the meat. Place meat in large stew pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth or put in tea-ball (*if you have the tea ball, it works best) and place in pot. Add garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hours. DO NOT BOIL! Slice french bread and place in large deep bowl. (*My family doesn't like the "soggy" bread, so we just use the bread "on the side" and use it to sop up the broth). Place 2 sprigs of the mint on top of bread. When meat is done (should easily pull apart with a fork, if not, it's either not done, or you boiled it!) place in large bowl and top with remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a "soup".
You can also serve the soupas over brown or white rice.
(Spices may be adjusted according to personal preferences. Chopped or wedged cabbage is often added during last hour of cooking. [I generally don't make it with the cabbage, only cause my sons don't care for cooked cabbage, I like it with the cabbage though) Any type roast may be used.
PORTUGUESE FESTA SOUPAS
4-5 lb. roast (chuck just fine, but any roast will do)
Enough water to cover roast
1 tsp. cinnamon
1/2 tsp whole cloves
1 tsp. whole allspice
1 tsp. whole cumin (*or can use 1 tsp ground cumin)
4 bay leaves
black pepper
1 large onion - chopped (Can be a coarse chop)
1 small clove garlic - crushed (*I use more garlic, depends on how much you like)
1 small bottle sherry wine (*or you can use a red merlot, half of a regular sized bottle)
1 can tomato sauce (*about 16 oz. works great) 4 sprigs fresh mint (*I don't use the mint)
salt to taste
1 loaf "day-old" french bread (or fisherman's wharf type sourdough bread)
Trim all the fat off the meat. Place meat in large stew pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth or put in tea-ball (*if you have the tea ball, it works best) and place in pot. Add garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hours. DO NOT BOIL! Slice french bread and place in large deep bowl. (*My family doesn't like the "soggy" bread, so we just use the bread "on the side" and use it to sop up the broth). Place 2 sprigs of the mint on top of bread. When meat is done (should easily pull apart with a fork, if not, it's either not done, or you boiled it!) place in large bowl and top with remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a "soup".
You can also serve the soupas over brown or white rice.
(Spices may be adjusted according to personal preferences. Chopped or wedged cabbage is often added during last hour of cooking. [I generally don't make it with the cabbage, only cause my sons don't care for cooked cabbage, I like it with the cabbage though) Any type roast may be used.