Instructions: Place meat in large stew pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth or put in tea-ball and place in pot. Add garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hours.

DO NOT BOIL! Slice french bread and place in large deep bowl.

Place 2 sprigs of the mint on top of bread. When meat is done (should pull apart with a fork) place in large bowl and top with remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a "soup".

Chopped or wedged cabbage is often added during last hour of cooking.

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