- 5 pounds beef chuck roast, bone-in
- 1 ½ cups red wine
- 4 cloves garlic, peeled, smashed
- 1 ½ cup water
- 2 large Vidalia or yellow Spanish onions, thickly sliced
- 2 cups finely chopped peeled very ripe tomatoes *
- ¼ cup ketchup
- 2 tablespoons tomato paste
- 1 2-inch piece of cinnamon
- 10 whole cloves
- 10 Jamaican allspice kernels
- 2 two medium bay leaves
- ¼ teaspoon cumin seeds
- Coarse salt
- 8-10 mint leaves
*Thickly sliced, day old Portuguese, Italian, Spanish or Greek or crusty artisan bread
Note: You can substitute canned, peeled tomatoes but purée them or squish them into small pieces using your hand.
- Place the roast in a non-reactive pot with tight fitting lid such as a Dutch oven. Pour the wine over and toss in the garlic, a pinch of crushed dried red pepper and the 1 bay leaf. Cover and marinate several hours or overnight, turning the meat over occasionally.
- Stir in the water and toss in the onion slices. Mix the tomatoes and ketchup with the tomato paste into the pan.
- Place the cinnamon stick, cloves, Jamaican allspice, cumin and remaining bay leaves in a square of cheese cloth. Tie it up with a piece of kitchen string, and place in the pot.
- Sprinkle the salt over. Make sure liquid comes half-way up the side of the roast. If not, add additional wine and water in equal parts. Cover and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and turning the meat occasionally; simmer until the meat is falling-off –the- bone tender, about 3 hours.
- To serve, remove the meat and pull it off the bone in pieces.
- Place a thick slice or two of bread in each soup plate topped with a mint leaf or two. Ladle a generous amount of broth over the bread to soften followed with topping it off with pieces of meat.