Buchada De Bode
A traditional and hearty dish from northeastern Brazil, where a goat's stomach is filled with seasoned offal and simmered until tender. This rustic specialty is known for its intense, savory flavor and unique texture.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 4 h 40 min
- Porcije
- 6
- Težina
- Teško
Priprema
Sastojci
Preračunato za prikaz; količine u receptu ostaju jednake.
pouch
- 1 komgoat stomach, about 1kg
pouch_cleaning
- 4 komlime, for cleaning
- 120 mlwhite vinegar
- 1 žlicasalt
filling
- 250 ggoat liver, diced small
- 250 ggoat kidney, diced small
- 250 ggoat heart, diced small
- 200 gcooked goat blood, crumbled or diced
- 1 komyellow onion, finely chopped
- 6 češanjgarlic, minced
- 2 komtomato, seeded and finely chopped
- 1 komgreen bell pepper, finely chopped
- 40 gcilantro, chopped
- 20 gmint, chopped
- 1 žlicaannatto powder
- 1 žličicablack pepper, freshly ground
- 2 žličicasalt
broth
- 3.000 mlwater
- 1 komyellow onion, peeled and quartered
- 3 kombay leaf
- 1 žličicasalt
Oprema
needle · large bowl · cutting board · knife · kitchen twine · large stockpot
Postupak
Korak po korak
- 1
Thoroughly wash the goat stomach under cold running water, turning it inside out to clean both surfaces.
Oko 10 min
Napomena kuhara: Scrape the inside surface gently with the back of a knife to remove any residue.
- 2
In a large bowl, rub the stomach all over with the salt and the juice of the limes from the cleaning group. Let it sit for 30 minutes.
Oko 30 min
Napomena kuhara: This step is crucial for tenderizing and removing any strong gamey flavors.
- 3
Rinse the stomach again, then soak it in a solution of water and white vinegar for another 30 minutes. Rinse thoroughly one last time and set aside.
Oko 30 min
Napomena kuhara: Ensure the stomach is completely submerged during the vinegar soak.
- 4
While the stomach is soaking, prepare the filling ingredients as specified in the ingredient list.
Oko 15 min
Napomena kuhara: Aim for a small, consistent dice on the offal for a uniform texture in the filling.
- 5
In a large mixing bowl, combine all the ingredients from the 'filling' group: the diced offal, blood, onion, garlic, tomato, bell pepper, cilantro, mint, annatto powder, black pepper, and salt.
Oko 5 min
Napomena kuhara: Use your hands to mix everything thoroughly to ensure the seasonings are evenly distributed.
- 6
Carefully spoon the filling into the cleaned stomach pouch. Fill it to about three-quarters full to allow for expansion during cooking.
Oko 5 min
Napomena kuhara: Do not overstuff, as the pouch could burst while simmering.
- 7
Using a large needle and kitchen twine, securely sew the opening of the stomach closed to create a tight seal.
Oko 5 min
Napomena kuhara: Make sure your stitches are close together to prevent the filling from leaking out.
- 8
In a large stockpot, combine all ingredients from the 'broth' group: water, the quartered onion, bay leaves, and salt. Bring to a rolling boil.
Oko 10 min
Napomena kuhara: Use a pot large enough for the buchada to be fully submerged without crowding.
- 9
Gently lower the stuffed stomach into the boiling broth. Reduce the heat to maintain a steady, low simmer.
Oko 2 min
Napomena kuhara: The water should be bubbling very gently, not boiling vigorously.
- 10
Cover the pot and let the buchada simmer for about 3 hours. The stomach is ready when it is very tender and can be easily pierced with a fork.
Oko 3 h
Napomena kuhara: Check the water level occasionally and add more hot water if needed to keep the buchada submerged.
- 11
Carefully remove the cooked buchada from the pot and transfer it to a cutting board. Let it rest for 10 minutes.
Oko 10 min
Napomena kuhara: Resting allows the juices to redistribute, making it easier to slice.
- 12
Remove the kitchen twine, slice the buchada into thick rounds, and serve immediately.
Oko 3 min
Napomena kuhara: Serve with traditional sides like white rice, farofa, or a pirão made from the cooking broth.
Pravilno čuvanje
Store leftover slices in an airtight container in the refrigerator.
Gently reheat slices in a pan with a little of the cooking broth or water over low heat until warmed through.
Više recepata
Svi receptiCimetni roladi napravljeni u multipraktiku
These soft, fluffy cinnamon rolls come together quickly thanks to a food processor, which handles all the mixing and initial kneading. A classic cinnamon-sugar filling is rolled into the tender dough, which is then baked until golden and topped with a simple cream cheese frosting.
2 h 20 min 659 kcalBelgijske Briselske Vafle
Ovi klasični belgijski briselski vafli lagani su, prozračni i hrskavi, savršeni za slatki međuobrok ili doručak. Rade se od tijesta s kvascem, a njihova je divna tekstura dovoljno čvrsta za razne dodatke. Uživajte u njima bez dodataka ili uz omiljeno voće i vrhnje.
1 h 40 min 480 kcalKrem puding s sherry likérom
Klasični, baršunasti puding prožet orahovim ukusom sherryja i suptilnim notama limuna i cimeta. Ovaj jednostavan, ali elegantan desert kuha se na štednjaku i poslužuje ohlađen.
2 h 25 minShakshuka
Ukusno i zasitno vegetarijansko jelo s jajima lagano poširanima u bogatom, začinjenom umaku od rajčice i paprike. Ova je shakshuka savršena za utješan doručak ili laganu večeru te je prepuna aromatičnih začina i svježeg povrća.
40 min 388 kcalKjötsúpa (islandska janjeća juha)
Ova izdašna islandska juha od janjetine utješan je obrok iz jednog lonca. Sadrži nježnu janjetinu, korjenasto povrće i začinsko bilje kuhano u slanom temeljcu. Savršena je za hladan dan i jedno od glavnih jela tradicionalne islandske kuhinje.
1 h 55 min 323 kcalBolo de Arroz
Tradicionalne portuganske riževe torte s nježnom, vlažnom mrvičastom strukturom i finim citrusom. Ova jednostavna peciva su osnova u portugalskim pekarnicama i kafićima.
50 min 240 kcalZačinjena salata od mrkve
Živahna i osvježavajuća salata inspirirana marokanskom kuhinjom s nježnom mrkvom prelivenom pikantnim, začinjenim vinaigretteom. To je jednostavan i zdrav prilog koji postaje bolji što se duže marinira, savršen za pripremu unaprijed.
55 min 162 kcal