Mocotó Stew

Ingredients

• 2 pounds (900g) beef trotters 2 pounds (900g) beef trotters
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt to taste Salt to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef trotters to the pot and cook until browned on all sides.
3. 3.
   Stir in the bay leaves, ground cumin, and black pepper, and cook for another minute to release the flavors.
4. 4.
   Add the carrots, potatoes, and bell pepper to the pot, and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beef trotters are tender.
5. 5.
   Season with salt to taste.
6. 6.
   Serve the Mocotó Stew hot, garnished with chopped fresh parsley. Enjoy with rice and farofa on the side.

Treat your ingredients with care...

• Beef trotters — Make sure to clean the trotters thoroughly before cooking by removing any excess fat or debris. You can ask your butcher to do this for you to save time and effort.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes and carrots with a fork before serving.
• Leftover Mocotó Stew can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you can't find beef trotters, you can substitute with beef shanks or oxtail for a similar gelatinous texture.
• To save time, you can use a pressure cooker to cook the beef trotters in about half the time.

Serving advice

Serve the Mocotó Stew hot in deep bowls, accompanied by steamed white rice and a side of farofa. Sprinkle some chopped fresh parsley on top for a pop of color and freshness. Enjoy with a glass of Brazilian caipirinha for a complete culinary experience.

Presentation advice

To enhance the presentation of the Mocotó Stew, arrange the cooked beef trotters, vegetables, and broth in a visually appealing manner in the bowl. Garnish with a sprig of fresh parsley and serve with a side of farofa in a separate dish.