Jelly Mocotó of Nonna Antoinette Rectified
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 ginger (optional).
sugar to taste
How to Prepare:
Wash the pieces of mocotó,
Place in a large pressure cooker, 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 10 hours, covered with a lid.
Take the fat that was on top with a spoon and wipe with paper towel. Discard this fat.
Cut the gelatin into pieces that lead to the fire to dissolve. Measuring cups broth.
It is the same amount of liquid is sugar.
If you want to make sweetener is half the amount of sugar.
Lead to fire the dissolved gelatin, add the same amount of cold water, add the cinnamon cloves ginger, boil over high heat until reduced by half.
End of cooking can put 2 cups of port wine, is optional.
Place in bowls or pots, bring the refrigerator for 6 hours.
If you do not want to make the gelatin in split pots put the broth in the soup.
The bones remaining in sieve remove the meat, cut into small pieces, season with enough onion chopped parsley and chives and pepper to taste.
For gelatin:
If you want you can burn sugar to give a more beautiful color.
Are 3 tablespoons (soup) of sugar to make the caramel color is guarana, add liquid and other ingredients, boil until reduced by half.
Note:
Strengthens bones, hair, leaves skin velvety, is an aphrodisiac.
Diet - for each cup (tea) (one) broth will mocotó half (½) cup (tea) of sweetener own powder for cooking and baking.
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