Jelly Mocotó of Nonna Antoinette

Jelly Mocotó of Nonna Antoinette

ingredients:

2 mocotós ( braised beef) thinly sliced ​​,
5 gallons of cold water.

Other Ingredients:

2 pieces of cinnamon stick . 10 cloves of India , 1 bay leaf , 4 thin slices of ginger, and 3 sprigs of mint (optional )
sugar or sweetener to taste

How to Prepare :

Wash the pieces of calf's foot jelly ,
Place in a large pressure cooker 7 liter , add the water , cover the pan , raise the peak , take the fire until it boils .

When boiling lower the pin low heat for 1 ( one) hour .
Once cooked , toss in a colander, let drain well in a bowl .

Bring the broth to the refrigerator for 8 to 16 hours, covered with a lid .

Take the fat that was on top with a spoon and wipe with paper towel . Discard , this fat , which is harmful to health.

Cut the gelatin into pieces carry the fire to dissolve . Measuring cups broth .
It is the same amount of liquid sugar is , if the sweetener is sugar half of the measured volume ( cup ) not in weight.

Take gelatin dissolved after the fire , add the same amount of cold water , add the cinnamon cloves ginger, mint , boil over high heat until reduced by half .

End of cooking can add 2 cups of port wine , is optional .
Place in bowls or pots , lead to the refrigerator for 4-6 hours.

For the jelly :

If you want you can burn sugar to give a prettier color.
Are 3 tablespoons ( soup) of sugar to make the caramel color is guarana .

Then add liquid and other ingredients , boil until reduced by half.

Note :

Gelatin mocotó also serves to strengthen bones , hair , leaves skin velvety , and is an aphrodisiac .