Hearty Beef Hock Broth (Caldo de Mocotó): A Traditional Brazilian Recipe

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

Main Ingredients

• 1 kg beef hock (mocoto)
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped, peeled and seeded
• 1 green bell pepper, chopped
• 1 small bunch of fresh herbs (parsley and green onions), chopped
• Extra virgin olive oil to taste
• Salt and black pepper to taste

Seasonings and Broth

• 2 beef bouillon cubes
• 1 bay leaf
• Red pepper flakes to taste (optional)
• 2 liters of water

Instructions

1. Prepare the Beef Hock: Wash the beef hock thoroughly under running water. Place in a pressure cooker with enough water to cover and cook for about 45 minutes after reaching pressure.
2. Shred the Beef Hock: Remove the beef hock from the pot and let it cool slightly. Shred the meat and reserve the cooking liquid.
3. Sauté Aromatics: In a large pot, heat olive oil and sauté the onion, garlic, tomato, and bell pepper until softened.
4. Add Beef Hock: Add the shredded beef hock and sauté for a few minutes.
5. Cook the Broth: Add the reserved beef hock cooking liquid, beef bouillon cubes, bay leaf, and red pepper flakes (if using). Add water until the desired consistency is reached.
6. Finish: Simmer over low heat for about 30 minutes, stirring occasionally. Adjust salt and pepper. Garnish with chopped fresh herbs before serving your delicious Caldo Mocotó.

Tips and Variations

• For a richer flavor, use homemade beef hock broth instead of bouillon cubes.
• Add other vegetables like carrots and potatoes to enrich the broth.
• Serve with toast or French bread on the side.
• For a spicy version, add chopped malagueta peppers to the sauté.
• Caldo Mocotó is an excellent source of collagen, great for joint and skin health.

CHEF’s Tips

The secret to a good Caldo Mocotó lies in the quality of the beef hock and the cooking time. Ensure the beef hock is well-cleaned before cooking. Pressure cooking is essential to tenderize the meat and extract collagen, which gives the broth its creamy consistency. For a more authentic flavor, prepare a homemade beef hock broth using the bones and cartilage, simmering them slowly with vegetables and seasonings. Adding spices like cumin and ground coriander can give your Caldo Mocotó a special touch. Remember, Caldo Mocotó is a recipe that requires patience and care in preparation, but the final result is a comforting and flavorful dish. Enjoy each step and customize the recipe to your preferences. Caldo Mocotó is an explosion of flavor!