Ingredients
1.5 kg chuck roast with bone
1 large onion, chopped rough
4 cloves garlic, minced
250 g Tuimato sauce
2 tsp ground cumin
2 tsp ground allspice
1 tsp ground cloves
2 tsp SIDS SALT & PEPPER
¼ cup rice bran oil
1 cup red wine
4 sprigs fresh mint
1 small cabbage
Directions
Preheat oven to 200oC.
Put roast in a baking pan and fill with water until the roast is ¾ deep. Add all the ingredients, including SIDS SALT & PEPPER, except the wine. Cover the pan and cook in oven for ½ hour then reduce temperature to 175oC. Cook a further 2 hours, basting periodically, then pour in the wine when the meat is nearly fork tender. After 2¾ hours, cut cabbage into wedges and add. Cook a further 15 minutes until roast is fork tender.
Transfer meat to the cutting board and slice. Place slices of bread in the soup bowls. Place mint leaves in the Sopas. Strain all the pan juices and ladle over the bread then serve the meat on top.
