Ingredients
8 pounds of beef short ribs4 cups of red wine12 cups of waterSalt and pepper to taste6 cloves of garlic, chopped2 onions, sliced4 bay leaves4 tablespoons of paprika2 bunches of fresh mint (tied together for easy removal)2 bunches of fresh parsley (tied together for easy removal)4 teaspoons of cinnamon16 ounces of tomato sauce1 head of green cabbage, cut into 8 wedges
Directions
- Place all ingredients except for cabbage in a heavy stockpot. Bring to a boil. Reduce heat and simmer 4-5 hours. Remove short ribs and set aside. Add wedges of cabbage and simmer for 15 minutes. To serve, place one short rib on top of your favorite style of mashed potatoes with a cabbage wedge beside it. Ladle braising liquid over the top and serve.
- Or, in the traditional Portuguese way of serving sopas, or soup, you may serve the short rib on top of a thick slice of crusty bread. That way you can enjoy every bit of the flavorsome, long-simmered stock.
Recipe & Photo Credit: Antonio Cardadeiro, Elle, a Wine Country Restaurant
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