Mocotó Jelly With Rectified Chef's Secret
Ingredients:
1 beef mocotó cut into pieces
2 liters of water to cook the mocotó, or the necessary
Gelatin Ingredients:
4 cinnamon sticks
1 Handful Indian Carnations
2 star anise (optional)
2 bay leaves (optional)
1 whole sliced lemon peel (optional)
1 teaspoon of powdered sweetener suitable for oven and cooker or two (2) cup sugar
Way of preparing:
Thoroughly wash mocotó pieces in running water
Cook each stump in a 4.5-liter pressure cooker, cover with water, as needed.
Place the water under the pin, which is inside the pan.
Cook for one (1) hour.
Do not open the pan to cool until all the steam comes out.
Remove the meat from the mocotó, chop into small pieces, season with salt, chopped onion, parsley and chives serve separately.
Remove and discard the bones, having previously removed the marrow and residue that remained stuck
Strain into the thin liquid of the pan, bring the bowl to the covered refrigerator with lid or foil until the next day.
Take out all the fat on top with a spoon, then wipe down the remaining fat (discarded)
The gelatin is underneath the fat.
Method of Preparing Mocotó Gelatin:
Cut the gelatin into pieces, put in a large pot with 2 liters of cold water, the spices the sweetener powder for oven and stove,
Bring to a high heat, as soon as it boils, lower the heat, let it cook until it is cut in half, for about one (1) hour
Remove the spices, put in large or small bowls or cups with lid.
After it cooled it to the refrigerator for 4 to 6 hours.
IMPORTANT WARNING:
Benefit of Mocotó Gelatin:
Strengthens hair, nails is said to be aphrodisiac
Chef's Secret:
The mocotó gelatina serves to remove the wrinkles of the face, that is, to eat at least one (1) time per week.
Note:
Do not forget to remove all the fat from the mocotó, before making the gelatin
If you like you can use the diluted mocotó gelatine to make soups or add in other salty puchero dishes.
II Option:
Site Mocotó Jelly:
3 mocotós cut into pieces
Water enough to cover
Other Ingredients:
3 liters of cow's milk
3 pounds of crystal sugar, or to taste
Way of preparing:
Wash the mocotós well under running water.
Place the cook to cook with water in a very large pressure cooker for 2 hours, or until cooked,
Do not open the bread until all the steam has run out.
Beat the mocotó pieces in the blender with the milk and the defatted broth.
Put the coarse liquid in a large saucepan with the sugar, bring to the fire by always stirring with a wooden blade with a long handle, until the point is reached for about an hour.
The point is when it starts to make a noise, clicking on the bottom of the pan.
Remove the pan from the heat. Beat with the same blade, beat it, lifting the dough well and lower until it is white for 30 'to 50' or until a thick paste is made of rubber.
Line the wooden boxes with paper, pour the dough, smooth it well and it will only be ready 12 hours later.
After. cut into pieces of 1 pound or a half kilo, or even smaller pieces, ten centimeters long by five wide and one centimeter thick.
Ingredients:
1 beef mocotó cut into pieces
2 liters of water to cook the mocotó, or the necessary
Gelatin Ingredients:
4 cinnamon sticks
1 Handful Indian Carnations
2 star anise (optional)
2 bay leaves (optional)
1 whole sliced lemon peel (optional)
1 teaspoon of powdered sweetener suitable for oven and cooker or two (2) cup sugar
Way of preparing:
Thoroughly wash mocotó pieces in running water
Cook each stump in a 4.5-liter pressure cooker, cover with water, as needed.
Place the water under the pin, which is inside the pan.
Cook for one (1) hour.
Do not open the pan to cool until all the steam comes out.
Remove the meat from the mocotó, chop into small pieces, season with salt, chopped onion, parsley and chives serve separately.
Remove and discard the bones, having previously removed the marrow and residue that remained stuck
Strain into the thin liquid of the pan, bring the bowl to the covered refrigerator with lid or foil until the next day.
Take out all the fat on top with a spoon, then wipe down the remaining fat (discarded)
The gelatin is underneath the fat.
Method of Preparing Mocotó Gelatin:
Cut the gelatin into pieces, put in a large pot with 2 liters of cold water, the spices the sweetener powder for oven and stove,
Bring to a high heat, as soon as it boils, lower the heat, let it cook until it is cut in half, for about one (1) hour
Remove the spices, put in large or small bowls or cups with lid.
After it cooled it to the refrigerator for 4 to 6 hours.
IMPORTANT WARNING:
Benefit of Mocotó Gelatin:
Strengthens hair, nails is said to be aphrodisiac
Chef's Secret:
The mocotó gelatina serves to remove the wrinkles of the face, that is, to eat at least one (1) time per week.
Note:
Do not forget to remove all the fat from the mocotó, before making the gelatin
If you like you can use the diluted mocotó gelatine to make soups or add in other salty puchero dishes.
II Option:
Site Mocotó Jelly:
3 mocotós cut into pieces
Water enough to cover
Other Ingredients:
3 liters of cow's milk
3 pounds of crystal sugar, or to taste
Way of preparing:
Wash the mocotós well under running water.
Place the cook to cook with water in a very large pressure cooker for 2 hours, or until cooked,
Do not open the bread until all the steam has run out.
Beat the mocotó pieces in the blender with the milk and the defatted broth.
Put the coarse liquid in a large saucepan with the sugar, bring to the fire by always stirring with a wooden blade with a long handle, until the point is reached for about an hour.
The point is when it starts to make a noise, clicking on the bottom of the pan.
Remove the pan from the heat. Beat with the same blade, beat it, lifting the dough well and lower until it is white for 30 'to 50' or until a thick paste is made of rubber.
Line the wooden boxes with paper, pour the dough, smooth it well and it will only be ready 12 hours later.
After. cut into pieces of 1 pound or a half kilo, or even smaller pieces, ten centimeters long by five wide and one centimeter thick.
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