Mocotó Stew

Delve into the heart of Brazilian cuisine with this Mocotó stew, an authentic and hearty dish created from beef hind feet. Known for its robust flavor and tender meat, this recipe brings the warmth and richness of Brazil to your table. Perfect for gathering around with family and friends, this dish is bound to impress with its deep flavors and vibrant colors.

Ingredients

🐄 2 kg mocotó beef hind feet, from butcher
🧂 1/2 cup white vinegar, brand not specified
🌿 3 tablespoons cooking oil, brand not specified
🧅 3 onions, chopped, brand not specified
🍅 4 tomatoes, chopped, brand not specified
🌶️ 1 red bell pepper, chopped, brand not specified
🌶️ 1 yellow bell pepper, chopped, brand not specified
🌶️ 1 green bell pepper, chopped, brand not specified
🌿 1 dessert spoon homemade chimichurri, brand not specified
🌿 1 tablespoon Bahian seasoning, brand not specified
🟠 2 tablespoons annatto powder, brand not specified
🧄 2 tablespoons homemade crushed garlic, brand not specified
🌿 69 g parsley, chopped, brand not specified
🌿 78 g chives, chopped, brand not specified
🍚 1 teaspoon sugar, brand not specified
🌶️ 1 teaspoon Calabrian pepper, brand not specified
🧂 Salt, brand not specified
🚰 Water, enough to cover mocotó in the pressure cooker

Instructions

1- Prepare the Mocotó:

• Strip the mocotó of impurities by scraping.

2- Initial Cleaning Boil:

• Boil enough water in a pressure cooker, adding 1/2 cup of white vinegar.
• Add the mocotó and boil for 15 minutes to clean and reduce odors. Drain and set aside.

3- Sauté Aromatics:

• Heat 3 tablespoons of cooking oil in the pressure cooker over medium heat.
• Add crushed garlic and sauté until fragrant and golden.

4- Season the Mocotó:

• Add the mocotó back to the pot.
• Stir in annatto powder and salt, mixing well.

5- Vegetables and Spices:

• Add Bahian seasoning, chimichurri, and Calabrian pepper.
• Incorporate half of the chopped onions, tomatoes, and bell peppers.
• Stir or shake the pot to mix.

6- Finalize the Flavor:

• Add sugar to balance the acidity.
• Pour in water to cover the mocotó.

7- Pressure Cook:

• Secure the pressure cooker lid and cook for about 1 hour and 20 minutes.
• Check for tenderness intermittently until the mocotó is fall-off-the-bone tender.

8- Fresh Ingredient Addition:

• Open the cooker, add the remaining onions and bell peppers, and stir.

9- Finish with Simmer:

• Simmer for 5 minutes to meld the fresh vegetables.
• Turn off the heat.

10- Garnish:

• Before serving, mix in the parsley and chives for a burst of color and flavor.

Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: Not specified
Equipment: Generic stainless steel 6L pressure cooker, gas stovetop, plastic measuring cup, metal ladle with plastic handle, various ceramic and stainless-steel bowls, white oval ceramic serving platter

Cooking Tips

• The initial cleaning step is essential for a clean and neutral base.
• Sugar counterbalances the tomatoes' acidity; don't skip it.
• Regular tenderness checks ensure the perfect texture.
• Mixing by shaking the pot is an efficient blending technique.

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Mocotó Stew