Double Dove with Vegetable and Others
Ingredients:
1 ½ kilograms of doubled beef
5 centimeters long, (1 x 5)
3 liters of cold water
Meat:
10 non-skinned and fat-free wing thighs, cook on pressure cooker for 15 minutes
3 pios smoked without the skin cut into thin slices
4 slices of bacon (sliced) 50grs;
1 boiled beef (sliced)
1 ½ liters of defatted stout broth
Other Ingredients:
6 medium potatoes cut into cubes
2 medium carrots cut into cubes
1 small cabbage cut into medium strips
1 packet of frozen peas 300 to 500 grs.
1 whole garlic clove cut into thin slices
3 celery stalks without leaves cut into thin slices
1 cup (tea) filled with parsley and minced
½ cup chopped chives
1 cup (200 grams) of chickpeas
1 cup (tea) parsley with chopped stem and chives to taste
2 cups chopped onion
300 grs of sliced pickled mushrooms) optional)
50 to 100 grs. grated cheese
1 piece of cinnamon stick
Sauce:
1 kilo of ripe tomatoes, heavy without skins and without seeds, or 500 ml of homemade tomato sauce or
To take the strong smell of the double:
Use 1 (one) 250 ml glass of cachaça, or red wine vinegar, the same amount.
If you want you can put a little more.
How to Prepare the Double:
Rinse the double well in running water, use the pasta rack to make it easier to work.
Then fold the dough into a bowl, place a glass of rum or vinegar.
Leave to stand for one or two hours, inside the refrigerator, covered with film foil
Then flush the liquid for re-wash.
Put it in a pressure cooker, covered with cold water, with ½ glass of vinegar, or lemon, leave cooking for 40 minutes, it will depend on the animal if it is old takes longer ..
* Vinegar is not to darken the pan inside. *
If the animal is new it takes 30 minutes if it is old 40 'minutes, so take the test.
Cook the lettuce let cool inside the pan, without opening. Do the test.
After the double boiled, drain well and pour warm water on top. If it is cold use cold water, remove all the fat.
Cook the mocotó, remove the liquid take the refrigerator for 12 hours; Then remove with a spoonful (soup) all the fat left on top of the gelatin.
Cut the gelatin and chopped it into pieces. Reserve.
How to prepare the sauce:
In a large pan put the oil, fry the bacon, add the celery and the garlic, then add the onion, the cinnamon stick, the tomatoes or the sauce, the potatoes in cubes and the carrot very small;
The carrot and potato cooks in the microwave and the double boiled and defatted.
Leave on the fire for 20 minutes.
Then add the mushroom, cut into small pieces and the broth of it defatted, leave in the fire for 10 minutes.
When ready add parsley and chives, turn off the heat
Before serving sprinkle grated cheese.
To serve:
Place on a shallow pan or stainless steel dish
Note:
Cabbage rice and salad is optional.
Served with white rice and braised cabbage, salad to taste
Dessert:
Strawberry with sour cream
You can serve another fruit.
note:
The double and the mocotó cook the day before.
Ingredients:
1 ½ kilograms of doubled beef
5 centimeters long, (1 x 5)
3 liters of cold water
Meat:
10 non-skinned and fat-free wing thighs, cook on pressure cooker for 15 minutes
3 pios smoked without the skin cut into thin slices
4 slices of bacon (sliced) 50grs;
1 boiled beef (sliced)
1 ½ liters of defatted stout broth
Other Ingredients:
6 medium potatoes cut into cubes
2 medium carrots cut into cubes
1 small cabbage cut into medium strips
1 packet of frozen peas 300 to 500 grs.
1 whole garlic clove cut into thin slices
3 celery stalks without leaves cut into thin slices
1 cup (tea) filled with parsley and minced
½ cup chopped chives
1 cup (200 grams) of chickpeas
1 cup (tea) parsley with chopped stem and chives to taste
2 cups chopped onion
300 grs of sliced pickled mushrooms) optional)
50 to 100 grs. grated cheese
1 piece of cinnamon stick
Sauce:
1 kilo of ripe tomatoes, heavy without skins and without seeds, or 500 ml of homemade tomato sauce or
To take the strong smell of the double:
Use 1 (one) 250 ml glass of cachaça, or red wine vinegar, the same amount.
If you want you can put a little more.
How to Prepare the Double:
Rinse the double well in running water, use the pasta rack to make it easier to work.
Then fold the dough into a bowl, place a glass of rum or vinegar.
Leave to stand for one or two hours, inside the refrigerator, covered with film foil
Then flush the liquid for re-wash.
Put it in a pressure cooker, covered with cold water, with ½ glass of vinegar, or lemon, leave cooking for 40 minutes, it will depend on the animal if it is old takes longer ..
* Vinegar is not to darken the pan inside. *
If the animal is new it takes 30 minutes if it is old 40 'minutes, so take the test.
Cook the lettuce let cool inside the pan, without opening. Do the test.
After the double boiled, drain well and pour warm water on top. If it is cold use cold water, remove all the fat.
Cook the mocotó, remove the liquid take the refrigerator for 12 hours; Then remove with a spoonful (soup) all the fat left on top of the gelatin.
Cut the gelatin and chopped it into pieces. Reserve.
How to prepare the sauce:
In a large pan put the oil, fry the bacon, add the celery and the garlic, then add the onion, the cinnamon stick, the tomatoes or the sauce, the potatoes in cubes and the carrot very small;
The carrot and potato cooks in the microwave and the double boiled and defatted.
Leave on the fire for 20 minutes.
Then add the mushroom, cut into small pieces and the broth of it defatted, leave in the fire for 10 minutes.
When ready add parsley and chives, turn off the heat
Before serving sprinkle grated cheese.
To serve:
Place on a shallow pan or stainless steel dish
Note:
Cabbage rice and salad is optional.
Served with white rice and braised cabbage, salad to taste
Dessert:
Strawberry with sour cream
You can serve another fruit.
note:
The double and the mocotó cook the day before.
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