COMO FAZER MOCOTÓ. Receita de mocotó simples e fácil. Mocotó com batata e cenoura.
Recipe Information
Mocotó com Batata e Cenoura
Cultural Context
Mocotó com Batata e Cenoura is a traditional Brazilian dish that highlights the use of beef trotters, a cut often associated with hearty, comforting meals. Originating from the Northeast of Brazil, this dish reflects the resourcefulness of local cuisine, transforming humble ingredients into a rich, flavorful stew. It is commonly enjoyed during colder months or as a restorative dish, showcasing the cultural significance of communal meals in Brazilian households. Today, variations exist across the country, with some incorporating different vegetables or spices, but the essence remains the same: a nourishing, soul-warming dish.
beef trotters
🥗Healthier: chicken feet
💰Cheaper: pork trotters
Chicken feet are lower in fat, while pork trotters are often less expensive.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil provides healthy fats, while vegetable oil is a budget-friendly option.
Wash the beef trotters well and squeeze a lemon over them.
Place the cleaned trotters in a large pot.
Add the chopped tomatoes, chopped chili pepper, chopped onion, parsley, and cilantro to the pot.
Season with salt, black pepper, and 2 heaped tablespoons of paprika.
Add 1/2 cup of tomato sauce and enough water to cover the trotters completely.
Mix the ingredients well in the pot.
Do not add any oil or margarine, as the trotters will release their own fat.
Cover the pot and cook under pressure for 50 minutes to 1 hour.
After cooking, check if the trotters are soft; if not, cook longer as needed.
Bone the trotters if desired, transferring the meat to a serving dish, leaving only the broth in the pot.
Add 50 grams of olives, 1 large chopped carrot, and 2 large chopped potatoes to the broth.
Let the vegetables cook in the broth until tender.
Return the boned trotters to the pot with the cooked vegetables and broth.
Cooking Techniques
Equipment Needed
Spice Level:
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