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Tasty Mocotó Broth to Warm the Heart

Tasty Mocotó Broth to Warm the Heart
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
410 kcal

Quick summary

“The mocotó broth extracts the enriched collagen from the beef foot cooked slowly in a pressure cooker with onion, garlic, peeled tomatoes, bell pepper, and carrots. It is worth making because it is a substantial, invigorating meal with a full-bodied texture of historical value.”

What you need to know

  • Cozimento longo de 1 kg de mocotó limpo na panela de pressão por cerca de 1h30 com água até amaciar e soltar dos ossos
  • Refogado aromático de cebola, alho picado, tomates e pimentão verde cozidos até formar uma base vegetal bem incorporada
  • Adição do mocotó cozido, rodelas de cenoura e 2 litros de água com cozimento final por 30 minutos e cheiro-verde

Ingredients

Main

  • 1 kg of cleaned mocotó
  • 2 medium chopped onions
  • 4 cloves garlic, minced
  • 2 peeled and chopped tomatoes
  • 1 carrot cut into slices
  • 1 pimentão verde picado
  • 2 liters of water
  • 1/2 cup of chopped green onions
  • Salt and pepper to taste

Instructions

Principal

  1. In the pressure cooker, place the mocotó and cover with water. Cook for about 1h30 until soft.
  2. In another pan, sauté the onion and garlic until golden.
  3. Add the tomatoes and bell pepper, cooking until everything is well incorporated.
  4. Add the carrot and the already cooked oxtail, keeping a little of the cooking broth.
  5. Cover with the remaining 2 liters of water and season with salt and pepper.
  6. Let cook for another 30 minutes.
  7. After cooking, add the parsley and scallions and mix well.
  8. Check the seasoning and adjust if necessary before serving.

Chef's tips

  • Lave o mocotó com água fervente e suco de limão ou vinagre antes de iniciar a receita para eliminar odores característicos fortes
  • Descarte os ossos grandes após a primeira hora e meia de pressão, cortando a cartilagem macia em pedaços pequenos mastigáveis
  • Cozinhe os 30 minutos finais em panela aberta para que o caldo reduza levemente e o colágeno natural encorpe a textura

Variations

  • Caldo de mocotó com ovos de codorna adicionando ovos cozidos descascados à panela nos últimos 5 minutos de fervura
  • Versão picante temperando o refogado com pimenta-malagueta macerada e uma colher de café de cominho em pó
  • Caldo de mocotó com feijão branco incorporando 2 xícaras de feijão branco cozido no caldo durante a meia hora final

Substitutions

  • O pimentão verde pode ser substituído por pimentão vermelho, pimentão amarelo ou fatias finas de pimenta-de-cheiro
  • A cenoura em rodelas pode ser combinada ou substituída por pedaços de mandioca cozida ou batata-inglesa
  • O cheiro-verde tradicional pode ser enriquecido com folhas frescas de coentro picado conforme a tradição nordestina

How to store

Store the broth in an airtight container in the fridge for up to 4 days. The broth turns into a firm and opaque gelatin when cold due to pure collagen; heat in a pan over low heat stirring continuously so that it returns to a silky liquid state.

Can it be frozen?

Freezes perfectly for up to 90 days in freezer-safe plastic containers. Defrost in the fridge overnight and reheat directly in the pan over low heat, adding a few tablespoons of hot water if the broth is too thick.

What to serve with

Serve very hot in clay bowls with slices of French bread, garlic toast, and fine cassava flour to sprinkle. Lemon wedges to squeeze at the moment and cumari or malagueta hot sauce are indispensable companions.

Frequently asked questions

Why does the broth turn into jelly when it cools in the fridge?

Mocotó is one of the richest sources of animal collagen; when subjected to heat and cooled, the collagen reorganizes forming natural gelatin.

How do I clean the beef trotters (mocotó) properly before cooking?

Scald the pieces in boiling water with half a cup of alcohol vinegar for 10 minutes, drain completely, and rinse under running water before cooking.

Does mocotó need to cook for 1 hour and a half in the pressure cooker?

Yes, the mocotó is composed of dense tendons and cartilage that require at least 90 minutes of pressure to soften and release from the bones.

Is it necessary to blend the mocotó broth in the blender?

It is not traditional to blend; the classic presentation keeps soft bits of cartilage, carrots, and vegetables immersed in the thick broth.

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