Another version of a dish that is usually served on Pentacost Sunday in celebration of Thanksgiving and the Holy Ghost.
- 4-pounds chuck roast, bone-in
- 2 onions, coarsely chopped
- 2 cups chopped parsley
- 1 cup canned tomato sauce or puree
- 1 cup red wine
- 1/4 cup olive oil
- 4 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons Jamaican allspice berries
- 1 teaspoon clove berries
- 2 cinnamon sticks
- salt and pepper to taste
- 1 head cabbage, cored and quartered
- Slices of Portuguese or other crusty artisan bread
- Mint leaves for garnish
Preheat oven to 400 degrees F.
- Place the roast in the bottom of a Dutch oven or braising pan.
- Add the remaining ingredients, scattering the seasoning over the top of the meat. Pour enough water over all to just cover.
- Cover tightly and cook for 1/2 hour, reduce the heat to 350 degrees F. and continue to cook for about 3 more hours.
- When fork tender, transfer meat to a bowl and keep warm. Add the cabbage to the broth and cook until tender.
- Slice the meat and place in soup dish atop slices of Portuguese bread, garnished with mint leaves. Ladle broth and some cabbage on top.