Ingredients with Measurements:
- 1 lb beef feet (mocotó)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 lb yuca, peeled and cut into chunks
- 2 tbsp olive oil
- 6 cups water
- 1 tbsp chopped parsley
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Colander
Step-by-step instructions:
1. In a large pot, add the beef feet, onion, garlic, bay leaves, salt, and black pepper.
2. Cover with water and bring to a boil.
3. Reduce heat to low and let it simmer for 2 hours or until the mocotó is tender.
4. Remove the mocotó from the pot and let it cool.
5. Once cooled, remove the bones and cut the meat into small pieces.
6. In a separate pot, add the yuca and enough water to cover it.
7. Bring to a boil and let it cook for 20 minutes or until the yuca is tender.
8. Drain the yuca in a colander and set aside.
9. In the same pot used to cook the mocotó, add the olive oil and the chopped parsley.
10. Add the mocotó and the cooked yuca to the pot and mix well.
11. Let it cook for 5 minutes or until everything is heated through.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 25 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 40g
Protein: 20g
Substitutions for ingredients:
- Beef feet can be substituted with beef shank or oxtail.
- Olive oil can be substituted with vegetable oil.
- Parsley can be substituted with cilantro.
Variations:
- Add diced tomatoes and bell peppers for a more flavorful dish.
- Substitute the yuca with potatoes or sweet potatoes.
- Add coconut milk for a creamier texture.
Tips and tricks:
- To remove the bones from the mocotó easily, let it cool in the refrigerator for a few hours before cutting it.
- Add more water if needed during the cooking process.
- Serve with hot sauce or lime wedges for extra flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Rice
- Beans
- Farofa (toasted cassava flour)
Suggested side dishes:
- Brazilian cheese bread (pão de queijo)
- Fried plantains (plátanos maduros fritos)
Troubleshooting advice:
- If the mocotó is not tender after 2 hours, let it simmer for an additional 30 minutes.
- If the yuca is too hard, let it cook for a few more minutes.
Food safety advice:
- Make sure to wash the mocotó and yuca thoroughly before cooking.
- Keep the pot covered while cooking to prevent contamination.
Food history:
Mocotó is a traditional Brazilian dish that originated in the Northeast region of the country. It was originally made by slaves who used the leftover parts of the cow, including the feet. Today, it is a popular dish in many parts of Brazil.
Flavor profiles:
Savory, meaty, and slightly starchy
Serving suggestions:
Serve hot with rice and beans for a complete meal.
Related Categories
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Region: Brazilian
Taste: Savory, Rich, Comforting, Hearty, Earthy