Best 7 Sopas Holy Ghost Braised Beef Recipes

GRANDPA'S BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

PORTUGUESE SOPAS

Steps:

• Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
• Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

PORTUGUESE SOPAS OR SOPASH RECIPE - (3.6/5)

Steps:

• Combine pot roast, garlic, tomato sauce, onion, parsley, celery, rosé, water, black pepper, salt, allspice, cumin, bay leaves, vinegar, and cabbage in a large pot Cover and simmer 6 hours. During last hour, uncover the pot. At serving time, cover bottom of large, shallow serving dish with bread slices. Lay lightly bruised mint leaves on top of the bread so each piece is touched by mint flavor. Ladle the hot sopas on top and eat immediately.

SOPAS - (HOLY GHOST BRAISED BEEF )

Steps:

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

PORTUGUESE HOLY GHOST SOUP SOPAS DO ESPíRITO SANTO (TERCE

Steps:

• Cook the meats in a large stock pot, adding the chicken last.
• Add the cabbage, the potatoes.
• Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over.
• When the bread has absorbed the liquid pour some more with the cabbages until is juicy.
• When is ready to go to the table put the meats on top and the rest of the gravy.

SOUPAS - A PORTUGUESE FEAST SOUP T-R-L

Steps:

• Combine everything and add enough water to cover all.
• Let cook slowly all day (at least 8 hours).
• Remove cheesecloth bag and discard.
• To serve, put the sliced meat and sauce(soupas) over sliced bread.
• Sprinkle with chopped mint if desired.