Luzia Nunez

Sopas du Spirito Santo

2 lbs beef eye of round, cut into chunks 1 kg
6 cloves garlic, peeled 6
1 tbsp whole allspice 15 mL
1 stick cinnamon 1
Half tomato Half
1 onion, coarsely chopped 1
1 sweet red pepper, coarsely chopped 1
2 lbs beef bones 1 kg
2 hot red peppers, chopped 2
1 cup dry red wine 250 mL
1 loaf crusty white bread, sliced 1
1/4 cup butter, softened 50 mL
1 bunch fresh mint 1
salt and freshly ground black pepper

In large pot, cover beef with cold water and bring to boil. Using a square of cheesecloth, tie garlic, allspice and cinnamon into a bundle (doll). Bang to crush and add to pot with tomato, onion and red pepper. Simmer for 1 to 1-1/2 hours or until broth is well-flavoured. Drain, reserving broth. Transfer meat to large roasting pan. Add bones, hot peppers and red wine. Roast in 325ºF (160ºC) oven, basting occasionally, for about 2 hours or until beef is tender.
To serve, spread bread with butter and place in layers in a large bowl; sprinkling each layer with fresh mint leaves. Reheat reserved broth and season with salt and pepper. Pour broth over bread in bowl, letting bread get soaked through. Shred roasted meat and serve in a bowl on the side of soup. Ladle broth-soaked bread