The homemade Mocotó stew
* 2.2 lb. (1 kg) red tomatoes skin peeled and seeds removed
* 1 onion, finely chopped
* 2 mocotó (calves' feet or oxtail - have your butcher slice them in small pieces)
* 2 tablespoons oil
* 2 tablespoons tomato paste
* 2 bay leaves
* 3 cloves crushed garlic
* freshy ground black pepper,
* Fresh cilantro leaves, (coriander)
* parsley, chives and salt to taste
1) Clean the mocotó pieces, then cook for 50 minutes in the pressure cooker with plenty of water; after this time if the meat is not easily coming off the bones, add more water and go back to cooking for another five minutes in pressure cooker. When well done, remove from pan, put aside with the resulting broth in a bowl, in the refrigerator.
2) The next day, remove the hardened fat that has formed on the surface.
Strain the broth and let stand for a few hours at room temperature, this will provide us our mocotó broth.
Carefully discard all the bones (do not forget any bones in the recipe!), and cut down the bigger pieces of meat to smaller pieces.
3) Pour the oil in a skillet, then cook the onion and the garlic for a few minutes.
Add the bay leaf, salt, tomato paste and the chopped tomatoes.
4) Fry a little bit, then put the mocotó meat in. Season with salt and pepper to taste, cook again for a few minutes then add the broth we reserved in step 2. Leave to simmer until the sauce thickens.
Stir from time to time, scraping the bottom of the pot.
When ready, adjust seasonings, add parsley, black pepper and chopped chives. Serve each plate with fresh cilantro leaves on top...