How to make Caldo de Mocotó

Why cooks start here

Caldo de Mocotó is cooked the way botecos cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a brazilian family cook actually puts it on the table.

Caldo de Mocotó is a beloved staple of Brazilian botecos, where it simmers patiently, its aroma filling the neighborhood streets. This home adaptation captures the essence of those bustling eateries, bringing the hearty comforts of beef shank and cow foot to the family table. Traditionally enjoyed as a warming dish, it's perfect for those cooler evenings when comfort is a priority. Rich and unctuous, this soup offers a deep beefy flavor, with the cow foot lending a gelatinous texture that envelops each spoonful. The sweetness of carrots and the subtle pungency of onions balance the savory broth, creating a satisfying warmth. Seasoned generously yet thoughtfully, it's a dish best shared, inviting everyone to dip their bread and savor together.