Caldo de Mocotó

Ingredients

• 600 gbeef shank — cubed
• 1onion
• 2carrots
• 1.8 Lbeef broth
• 2 tbspoil
• to tastefine sea salt and black pepper
• 600 gcow foot — cleaned

Method

1. In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Dice the onion and add it to the pot, stirring occasionally until it becomes translucent and fragrant, about 5 minutes. This step builds the aromatic base for your Caldo de Mocotó, ensuring depth of flavor.
2. While the onion is softening, peel and slice the 2 carrots into rounds. Add the carrots to the pot, stirring to coat them in the oil and onion mixture. Cook for another 3 minutes, allowing the carrots to begin releasing their sweetness into the base.
3. Add the 600 g beef shank and 600 g cow foot to the pot. Stir to combine with the aromatics, ensuring the meat is well-coated with the flavors. This step is crucial as it begins to infuse the meat with the aromatic base.
4. Pour in 1.8 L of beef broth, ensuring that the meat is fully submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. This slow simmering allows the collagen in the cow foot to break down, enriching the broth with a silky texture.
5. Simmer the mixture for approximately 2 to 3 hours, checking occasionally. You'll know it's ready when the beef shank is tender and the cow foot is gelatinous, easily separating from the bone. The broth should be rich and slightly thickened by the natural gelatin.
6. Taste the broth and season with fine sea salt and black pepper to your preference. Adjust the seasoning gradually, as the flavors should be balanced and not overly salty. This final seasoning step is where you can tailor the dish to your personal taste.
7. Serve the Caldo de Mocotó hot, ideally in deep bowls to keep the broth warm. This dish is meant for sharing, embodying the communal spirit of Brazilian botecos.