See note below:
ingredients:
1 kilo of grain raw beak, or white beans
2 liters of cold water or necessary
1 liter of broth mocotó degreased
Spices:
2 large onions, grated. or finely chopped
1 fresh bay leaf, or
½ tablespoon (coffee) of ground bay
2 whole basil branches (optional)
1 whole sprig of rosemary (optional)
1 tablespoon (soup) of fresh ginger grated
1 tablespoon (soup) shallow salt
1 pinch of nutmeg (optional)
Other Ingredients:
4 large ripe tomatoes peeled, seeded, or
1 tablespoon (soup) filled with paprika (ground annatto) or the same amount of curcumin powder.
3 peppers one red, the other yellow and green (green without the skin)
2 bouillon tablets or to taste (optional)
1 cup (tea) parsley (chopped leaves and stems)
1 tablespoon (coffee) of fresh pepper finger chopped seedless girl, or you prefer
2 tablespoons (soup) of corn oil
1 piece of cinnamon stick (optional)
Other Ingredients:
300 grams. of mocotó (cow foot), cooked chopped into cubes
200 g. Muscle (beef) Raw
200 g. Thigh chicken wing or breast cut into cubes 2x2 cm
200 g. fresh or salt pork rib (desalting before) raw.
200 g. raw salt pork loin
500 g. tripe (beef tripe) without raw fat
50 grams. lean bacon cut into small cubes
2 Palos smoked
Vegetables:
2 medium carrots cut into strips or squares
4 medium potatoes cooked without chopped peel diced
3 whole medium onions, cooked
1 small boiled cabbage then cut into pieces
1 dish cooked whole pods background
2 stalks of grated raw celery cut into thin slices
1 cup fresh cooked green peas
Decoration:
10 cambucy green peppers (it looks like a little balloon)
10 red peppers lady finger
Way of preparing:
Wash all cured to remove excess salt.
Place the salted meat, into a deep bowl with capped water, bring the refrigerator for 12 hours.
Cut the tripe into thin strips 5 to 8 cm
Then clean the tripe, take all the fat, rinse well under running water, soak for 10 'minutes with a cup of vinegar to get the strong smell, or waterless put a cup of (tea) of cachaça (rum) .After washing.
Place the double to cook covered with water and 1 cup (tea) of vinegar in a pressure cooker for 15'minutos about.
Close the pressure cooker, lift the pin, strong fire, so start to sizzle, lower pin of the pan, and fire at least.
Do not cool the pan under the tap, let it cool covered, open the pot only after it came out like gangbusters and she was cold.
After aferventada double, throw the cooking water out. Do not take the cooking water that is full of fat and other waste harmful to health
Wash tripe with plenty of hot water. To reserve.
Aferventar the sausage by 5'minutos, let cool, remove the skin. To reserve.
Cooking muscle in the pressure cooker for 20'minutos. Reserve broth
Wash the mocotó (cow foot) remove foot odor that is in the middle of the hull.
If you do not know how to do the procedure above cut across the hull and discard (throw away).
Place the mocotó cut into slices.
Cooking in a pressure cooker covered with water and a cup of vinegar or lemon juice.
Once the pressure cooker to boil, lower the pin and lower the heat at least cook for an hour.
Leave the mocotó cool in the pan covered not cool the pan under the tap, which in addition to dangerous spoils rubber.
Drain the broth mocotó a bowl, take the refrigerator for 12 horas.Fica a gelatin.
Once cooled take all the fat that was on top, with the aid of a spoon (soup) and paper towels, discard the fat.
This fat serves no purpose, only clog the veins of the body, throw in the trash.
When cold, cut the gelatin (the broth mocotó) into small cubes 2 cm, which was under the fat, you ruled out and put together with the chickpeas and tripe, almost ready.
How to prepare the nozzle Grain:
Wash the chickpeas, soak in cold water for 12 hours.
The next day place the chickpeas with water for cooking pressure cooker for 10'Minutos.
Close the pan, lift the pin, so it starts to boil, lower the pin and lower the heat to a minimum.
Do not cool the pan under the tap, let it cool normally before opening, that is, only after it came out like gangbusters.
Finish the dish so:
Place in a large pot, grain pre cooked chickpeas with baking water, broth strained and degreased mocotó, muscle cooking broth loin and rib raw.
The muscle and tripe are cooked and when missing 5 'minutes to take the fire add fresh herbs, remove before serving. The herbs should not boil too had seen dry twig tasteless.
Cook for 20 to 30 minutes on low heat until the chickpeas are almost cooked. Remove the double, the meats are cooked.
Add to the broth a little hot water or muscle broth, add the carrots, potatoes, peas, green beans, onions, tomatoes, peppers the leek stalks and chopped celery.
After the vegetables cooked, remove from broth, place on a platter.
Put back into the pan, the tripe and all other meats.
Remove the broth, so the meat is well cooked.
Add the mocotó small pieces and boil for more 10'Minutos over low heat.
Serve in a shallow earthenware dish, hot.
If you need to put hot water in the pan where to put meat and vegetables. Not cool.
If you can serve separate the hot meat and the vegetables, sprinkle parsley on top. Garnish with pepper flower.
Before serving season the chickpeas with fried bacon cubes in oil with grated onion.
Serve the tripe with chickpeas in a tureen with lid deep, not cool.
If you can serve white rice is (optional). No need.
Decorate the plate of vegetables meat with various green cambucy pepper and pepper finger prick red girl at the center of it.
Method of Making the decor:
Prick pepper cambucy in the middle of the stem, put in a pepper finger girl standing.
The cambucy pepper is green round looks like a little balloon, pepper finger girl is red long.
Note:
The Puchero was a Spanish dish of Immigrants (working poor).
It is served "hot" piping hot, intense winter dish.
*** Do not forget to warm up the dishes and all the dishes and cutlery. ***
Notice:
I'm Going winter recipe, (an intense summer we are) because of many requests from cold countries.
Nenhum comentário:
Postar um comentário