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Ingredients
- 5 lb chuck roast
- 1/2 tsp Whole cloves
- 1 tsp Whole cumin
- Â Â Black pepper
- 1 sm Garlic clove crushed
- 1 can Tomato sauce
- Â Â Salt to taste
- 1 tsp Cinnamon
- 1 tsp Whole allspice
- 4 x Bay leaves
- 1 lrg Onion minced
- 1 sm Bottle sherry wine
- 4 sprg fresh mint
- 1 loaf "day-old" french bread
Directions
- Place meat in large stew pot, cover with water. Add in sherry wine and tomato sauce. Tie whole spices in cheese cloth or possibly put in tea-ball and place in pot. Add in garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hrs.
- Don't 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".
- Minced or possibly wedged cabbage is often added during last hour of cooking.
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