Sopas - (Holy Ghost Braised Beef ) Recipe

Name: Sopas - (Holy Ghost Braised Beef )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds beef chuck roast, bone-in; 1 1/2 cups red wine; 4 cloves garlic, peeled, smashed; 1 1/2 cup water; 2 large Vidalia or yellow Spanish onions, thickly sliced; 2 cups finely chopped peeled very ripe tomatoes *; 1/4 cup ketchup; 2 tablespoons tomato paste; 1 2-inch piece of cinnamon; 10 whole cloves; 10 Jamaican allspice kernels; 2 two medium bay leaves; 1/4 teaspoon cumin seeds; Coarse salt; 8-10 mint leaves; Thickly sliced, day old Portuguese, Italian, Spanish or Greek or crusty artisan bread

Servings: persons

5 pounds beef chuck roast, bone-in
1 1/2 cups red wine
4 cloves garlic, peeled, smashed
1 1/2 cup water
2 large Vidalia or yellow Spanish onions, thickly sliced
2 cups finely chopped peeled very ripe tomatoes *
1/4 cup ketchup
2 tablespoons tomato paste
1 2-inch piece of cinnamon
10 whole cloves
10 Jamaican allspice kernels
2 two medium bay leaves
1/4 teaspoon cumin seeds
Coarse salt
8-10 mint leaves
Thickly sliced, day old Portuguese, Italian, Spanish or Greek or crusty artisan bread

1
Day before:
2
1. 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.
3
Next Day:
4
1. Stir in the water and toss in the onion slices. Mix the tomatoes and ketchup with the tomato paste into the pan.
5
2. 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.
6
3. Make sure liquid comes half-way up the side of the roast. If not, add additional wine and water in equal parts.
7
4. 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.
8
5. 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.

1543

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 pounds beef chuck roast, bone-in, 1 1/2 cups red wine, 4 cloves garlic, peeled, smashed, 1 1/2 cup water, and more.

Yes, Sopas - (Holy Ghost Braised Beef ) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sopas - (Holy Ghost Braised Beef )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions