For the broth Révellon - III Generations

For the broth Révellon - III Generations

Broth Mocotóingredients:1 or 2 mocotós cow cut into piecesDiscard the hull3 to 5 liters of cold water2 spoons (soup ) of vinegar or lemon juiceHow to Prepare the Mocotó :Wash the pieces of calf's foot jelly , put in the pressure cooker .
If you make 1 unit , put in the pressure cooker 4.5 liters ,with 3 liters of cold water.
2 units to put in the pressure cooker 7 liter , 5 liters of water .
Cook for an hour, let it cool in the pan .Open the pot and see if it's cooked .
If you need to return to heat for 30 ' minutes , do not forget to put more water .
Strain through a fine sieve . Remove the pieces of calf's foot jelly season as a salad . Serve separately.

 Bring the broth mocotó to the refrigerator until the next day .The next day , remove with the help of a spoon (soup ) yellow fat that was upon . Disposal .
Other Ingredients:ingredients:50 grs . lean bacon, diced (optional )2 spoons (soup ) of corn oil1 medium onion, grated or minced1 teaspoon ( tsp) grated fresh ginger2 bay leaves2 stalks celery integer (optional )1 bunch of parsley around , remove before servingHow to Prepare the broth :Remove fry bacon , fry the onion until wilted , add the broth mocotó with ginger and bay leaf , celery and parsley.Bring the broth to fire the mocotó degreased for 20 ' minutes . If you need to raise a little water .Before serving, remove the celery and parsley .Hot take before you go to révellon .The broth is strong mocotó the person gets enough energy .