Mocotó broth is a traditional Brazilian recipe, known for its striking flavor and nutritional properties.
Mocotó broth
30
minutes
20
minutes
Made from the cooking of mocotó (part of the ox paw), this dish is rich in collagen and minerals, being considered invigorating and ideal for cold days. In addition, it is popularly appreciated as an option for restoring energy and is often associated with a natural “remedy” for hangover.
Ingredients
-
1 kg of mocotó (ox paw, cut into slices)
-
1 large chopped onion
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4 chopped garlic cloves
-
2 chopped mature tomatoes
-
1 chopped green pepper
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2 tablespoons of oil or olive oil
-
2 bay leaves
-
1 teaspoon
-
1 cup of coriander or chopped parsley
-
Salt and black pepper to taste
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1 lemon (to wash the mocotó)
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Enough water to cover the ingredients
Preparation mode
- Wash the mocotó thoroughly with water and lemon, rubbing to remove any impurity.
- Place it in a pressure cooker with water and cook for about 40 to 50 minutes after picking up pressure until the mocotó is very soft. Book the cooking broth and mocotó.
- In a large pan, heat the oil or olive oil over medium heat.
- Saute onion and garlic until golden brown. Add the pepper, tomatoes, paprika and bay leaves. Stir well and sauté for a few minutes.
- Put the cooked mocoto in the pan with the sautéed spices. Mix well for Mocotó to absorb the taste of spices.
- Add the reserved broth of mocoto cooking to the pan, covering the ingredients.
- Season with salt and pepper to taste. Let it cook over low heat for another 20 minutes, so that the flavors are incorporated well into the broth.
- If necessary, add more water to adjust the consistency of the broth.
- After cooking, finish with chopped coriander or parsley on top and serve the hot mocoto stock.
- Accompany with bread, rice or even a pepper for those who like more spicy dishes.
Source: https://cidadeolimpica.com.br/caldo-de-mocoto/
