Soupage
From tlewis 16 years agoIngredients
- 4-5 lb. roast (chuck) shopping list
- 1 tsp. cinnamon shopping list
- 1/2 tsp whole cloves shopping list
- 1 tsp. whole allspice shopping list
- 1 tsp. whole cumin shopping list
- 4 bay leaves shopping list
- black pepper shopping list
- 1 large onion - chopped shopping list
- 1 small clove garlic - crushed shopping list
- 1 small bottle sherry wine shopping list
- 1 can tomato sauce shopping list
- 8 sprigs fresh mint shopping list
- salt to taste shopping list
- 1 loaf "day-old" french bread shopping list
How to make it
- 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 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.
- 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".
- (Spices may be adjusted according to personal preferences. Chopped or wedged cabbage is often added during last hour of cooking. Any type roast may be used.
People Who Like This Dish 4
- ttaaccoo Buffalo, NY
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