Thursday, March 31, 2011

Richard Silvas Sopas

I have recently been so fortunate to have my relatives send me other ways to do Sopas. Here is Richard Silvas Sopas. He knows his Sopas, this man can cook. I haven't had the chance to try this one. There are different ways to do it but they are all similar. Remember always use FRESH everything.


  • 2- 3 lbs chuck roast w/bone
  • 1 yellow onion, coarsely chopped
  • 4 cloves garlic, smashed
  • 8 oz can tomato sauce
  • 2 teaspoons cumin
  • 2 teaspoons allspice
  • 1 teaspoon cloves
  • 1 teaspoon white or black pepper
  • 1/4 cup olive oil
  • 1 cup red wine
  • Coarse salt to taste
  • 4-5 stems with leaves of fresh mint
  • 1 small head of Savoy or Garden cabbage (optional)
  • Preheat oven 400 degrees F.

  1. Put roast in baking pan and fill with water until roast is 3/4 covered up the sides.
  2. Add all ingredients except wine. Cover the roasting pan and cook at 400 for 1/2 hour, then reduce temperature to 350 degrees F.
  3. Continue cooking for 2 more hours, basting periodically, then pour in the wine when the meat is nearly fork tender.
  4.  At 2 hours and 45 minutes, (approximately) add the cabbage if using, cut in wedges.
  5. At this time, continue to cook 15 more minutes or until roast is fork tender, approx 3 1/2 hours total.
To serve:  Transfer the meat to the cutting board and slice.  Slice thick crusty Portuguese, Italian or French bread (not sour dough) and place in soup bowls.  Place mint leaves on the sopas.  Strain all the pan juices and ladle the juices over the bread.  Serve the meat on top or the side of the bread.

Source: Ana Patuleia Ortins

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