Portuguese Sopas

• 5 pounds beef chuck roast whole
• 2 each onions chopped
• 2 each tomatoes whole, cans, diced
• 1 each tomato sauce 15 oz can
• 1 each bay leaves optional
• 1 teaspoon cumin ground
• 1 teaspoon cloves whole
• 2 teaspoons allspice whole
• 1 teaspoon cinnamon ground
• 1 tablespoon garlic powder
• 3 tablespoons worcestershire sauce
• 1/2 cup ketchup
• 2 cups red wine
• 4 quarts water
• 1 each cabbage ead, quartered
• 1 x salt to taste
• 1 x black pepper to taste
• 4 each mint leaves fresh, sprigs or dried
• 1-2 each french bread loaves

1. Use a large stock pot and fill to about one gallon.
2. Add meat, chopped onions, cinnamon, sauces, ketchup, wine and spices.
3. Bring to a boil.
4. Add the whole spices via 'bouqet garni'.
5. (eg.
6. tie in a cheeseclosth, use a tea ball, etc.)
7. Check meat frequently.
8. Remove from heat before it begins to flake apart.
9. Let cool.
10. Cut meat into bite sized pieces.
11. Add cabbage and simmer for 2 to 3 hours and remove from heat.
12. Add the mint.
13. Serve Sopas over french bread slices.

onions, tomatoes, tomato sauce, bay leaves optional, cumin ground, allspice, cinnamon ground, garlic, worcestershire sauce, ketchup, red wine, water, cabbage, salt, black pepper, mint leaves fresh, bread

Taken from recipeland.com/recipe/v/portuguese-sopas-1692 (may not work)