During the weekend I had mocotó. The bar along the road makes it every Saturday. It is a typical Brazilian dish.
I eat it with liberal dashes of Brazilian pimenta (chillies steeped in olive oil).
But what is mocotó?
When you buy it they cut it up into 2″ pieces ready for the pot.
What you need:
- 1 kg mocotó (cut to size)
- 2 sausages chopped
- parsley and spring onions as you like
- 2 medium onions roughly chopped
- 1 tomato chopped
- 1/2 green capsicum chopped
- 2 bay leaves
- 2 cubes of bacon stock
- 1 lemon
- tomato extract
- pepper (chillies in olive oil)
What you do:
Rub each piece of mocotó with cut lemon
One onion, stock, bay leaves and mocotó in a pressure cooker and cover with water at least three fingers above the bones. Once boiling, leave for 50 minutes. After this time the muscle should be free of the bone. If not, cook further.
Put the liquid in a blender and pulse.
Fry off the chopped sausage, rest of the onion and capsicum in a pot (not pan). Next put the rest of the ingredients in the same pot and add the contents of the blender. heat and serve.
Addition to this you can also add bucho (stomach). I like this.
You can also add other vegetables, potato, carrot, greens.