Mocotó Soup With Chef's Secret
II Variations
Cooking Mocotó on Eve.
See below for other important information
Ingredients:
1 mocotó de vaca (cow's foot), cut in slices
2 liters of water
Other Ingredients
2 medium potatoes cut into cubes
2 medium carrots cut into cubes
1 cup chopped (tea)
1 cup of mandioquinha (tea)
1 cup chopped parsley, leaves and stem
2 celery stalks, not cut into thin slices
2 bay leaves
1 plate of finely chopped cabbage
2 medium chopped onions
1 slice fresh ginger or
1 teaspoon grated ginger
salt and seasonings to taste
Way of preparing:
Usually the (mocotó) bought in the trade already comes clean.
If it is not clean remove the chulé in the middle of the cow's hoof, it is dark in color.
If you can not, discard cut the hull and throw away, (garbage).
Thoroughly wash the mocotó slides in running water, to remove all the broken bones.
Put in the pan in a hurry, the mocotó pieces, to cook, with the water for two hours,
over low heat.
Once cooked leave to cool before opening the pan.
When all the steam has come out, open the pan, make sure it is well cooked and soft.
Strain the broth Reserve.
Remove the mocotó from the bones cut into small pieces, seasoning see below.
The cooked broth takes from 8 to 10 hours to gel,
Bring the broth in the refrigerator until it hardens and leave the yellow fat on top of the gelatin
Remove the fat with a tablespoon (soup) and wipe with paper towel. Discard the fat (garbage).
With the gelatin that formed cut into small pieces take to the fire, couple with the marrow.
Season with oil, onion and garlic.
Tempering Mode:
If you like you can season the mocotó with onion and chopped parsley, salt, olive, tomato without skins seeded vinegar and olive oil, and pepper to taste, and serve the part.
Cook the vegetables in a cauldron with a quart of cold water, with the ginger, the nutmeg, the celery, the potatoes, the carrot, the mandioquinha, the cabbage the bay leaf
After the cooked vegetables, add the broth of the mocotó without the fat and if you want to add the pieces of mocotó without seasoning.
Taste the salt, if you like you can add two tables of meat stock
Boil until thick.
II - Option
You can make the soup only with the mocotó broth, after you have removed the fat, take the gelatin to the fire until melting
Fry a piece of bacon, add an onion and throw in the broth
If you like you can add the pieces of mocotó, or serve separately seasoned, with onion, parsley and chives, pepper, olive oil, vinegar etc.
Chef's Secret:
The mocotó soup serves to strengthen the teeth bones, hair, strengthen muscles etc.,
The ancients say that the mocotó soup is aphrodisiac.
Note:
If you do not want to use the cow's mocotó, substitute with crow's feet (without the fingernails).
Do the same. Using the broth which is the gelatin.
Eat chicken legs seasoned with salt.
II Variations
Cooking Mocotó on Eve.
See below for other important information
Ingredients:
1 mocotó de vaca (cow's foot), cut in slices
2 liters of water
Other Ingredients
2 medium potatoes cut into cubes
2 medium carrots cut into cubes
1 cup chopped (tea)
1 cup of mandioquinha (tea)
1 cup chopped parsley, leaves and stem
2 celery stalks, not cut into thin slices
2 bay leaves
1 plate of finely chopped cabbage
2 medium chopped onions
1 slice fresh ginger or
1 teaspoon grated ginger
salt and seasonings to taste
Way of preparing:
Usually the (mocotó) bought in the trade already comes clean.
If it is not clean remove the chulé in the middle of the cow's hoof, it is dark in color.
If you can not, discard cut the hull and throw away, (garbage).
Thoroughly wash the mocotó slides in running water, to remove all the broken bones.
Put in the pan in a hurry, the mocotó pieces, to cook, with the water for two hours,
over low heat.
Once cooked leave to cool before opening the pan.
When all the steam has come out, open the pan, make sure it is well cooked and soft.
Strain the broth Reserve.
Remove the mocotó from the bones cut into small pieces, seasoning see below.
The cooked broth takes from 8 to 10 hours to gel,
Bring the broth in the refrigerator until it hardens and leave the yellow fat on top of the gelatin
Remove the fat with a tablespoon (soup) and wipe with paper towel. Discard the fat (garbage).
With the gelatin that formed cut into small pieces take to the fire, couple with the marrow.
Season with oil, onion and garlic.
Tempering Mode:
If you like you can season the mocotó with onion and chopped parsley, salt, olive, tomato without skins seeded vinegar and olive oil, and pepper to taste, and serve the part.
Cook the vegetables in a cauldron with a quart of cold water, with the ginger, the nutmeg, the celery, the potatoes, the carrot, the mandioquinha, the cabbage the bay leaf
After the cooked vegetables, add the broth of the mocotó without the fat and if you want to add the pieces of mocotó without seasoning.
Taste the salt, if you like you can add two tables of meat stock
Boil until thick.
II - Option
You can make the soup only with the mocotó broth, after you have removed the fat, take the gelatin to the fire until melting
Fry a piece of bacon, add an onion and throw in the broth
If you like you can add the pieces of mocotó, or serve separately seasoned, with onion, parsley and chives, pepper, olive oil, vinegar etc.
Chef's Secret:
The mocotó soup serves to strengthen the teeth bones, hair, strengthen muscles etc.,
The ancients say that the mocotó soup is aphrodisiac.
Note:
If you do not want to use the cow's mocotó, substitute with crow's feet (without the fingernails).
Do the same. Using the broth which is the gelatin.
Eat chicken legs seasoned with salt.
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