Ingredients: 4-5 lb. roast (chuck) 1 tsp. cinnamon 1/2 tsp whole colves 1 tsp. whole allspice 1 tsp. whole cumin 4 bay leaves black pepper 1 large onion, chopped 1 small clove garlic, crushed 1 small bottle sherry wine 1 can tomato sauce 4 sprigs fresh mint salt to taste 1 loaf "day-old" french bread
Directions: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". |