Sopas of Richard Silva
The Sopa de Espirito Santo of Terceira is in my book, Portuguese Homestyle Cooking. This one comes from Rich Silva of Calistoga, California (70 miles north of San Francisco) who makes his mother's oven version .. more of a Sao Jorge version. Although it is commonly made for the Holy Ghost celebration, you can make it 'whenever you like.
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. Add all ingredients except wine.Cover the roasting pan and cook at 400 for 1/2 hour, then reduce temperature to 350 degrees F ..
2. Continue cooking for 2 more hours, basting periodically, then pour in the wine when the meat is nearly fork tender.
3. At 2 hours and 45 minutes, (approximately) add the cabbage if using, cut in wedges. At this time, continue to cook 15 more minutes or until roast is fork tender, approx 3 1/2 hours total.
4. To serve: Transfer the meat to the cutting board and slice. Slice crusty Portuguese, Italian or French bread and place in soup bowls. Place mint leaves in 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.