Brazilian Cow’s-Foot Soup (Mocotó)
In this comforting Brazilian stew, cow’s feet are cooked low and slow until tender, then the meat is simmered with spices and puréed vegetables until velvety.
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Cooking tools:
- Blender
- Stockpot
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Soup bowl
Ingredients
- 3 lb. calves’ feet, sliced crosswise 2 inches thick by your butcher
- 2 tsp. ground annatto seeds
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1½ tsp. apple cider vinegar
- 1 medium white onion, coarsely chopped (2 cups)
- 6 oz. cassava root (yuca), peeled and coarsely chopped (1½ cups)
- 1 large Roma tomato (4½ oz.), coarsely chopped (1 cup)
- ¼ large green bell pepper, seeded and coarsely chopped (½ cup)
- 9 medium garlic cloves, finely chopped (3 Tbsp.)
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh cilantro, for topping
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