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Cocido Madrileño is a traditional Spanish dish originating in Madrid. It’s a robust and comforting stew known for its combination of meats, sausages, vegetables and grains. It is especially popular during the colder months and is often served in several stages, starting with a nutritious broth, followed by a main course of meat and vegetables, and sometimes accompanied by a dessert.
INGREDIENTS
200 g Chickpeas
300 g Morcillo (Beef)
100 g Serrano Ham
100 g Bacon
100 g Pork jowl
200 g Beef backbone
2 Fresh chorizos
1 Black pudding
150 g / 0,3 lb / 5 oz Noodles (Fideo Cabello de Angel)
150 g / 0,3 lb Hen or chicken leg
2 Potatoes
1/2 cabbage
2 Carrots
One onion
2 or 3 cloves
Water
Salt to taste
PREPARATION
⦁ Put all the meat and bones except the chorizo and black pudding sausages in a large Pot. Then, cover them with water and put them over heat until it starts to boil. A foam will appear on the surface, which you have to remove. Cook it for about half an hour.
⦁ De-foam again and add the carrots and onion with the cloves to the pot. Add the chickpeas and simmer for about an hour.
⦁ Now it’s time to add the cabbage and potatoes. Another twenty minutes of cooking will be enough for the potatoes and cabbage.
⦁ Taste the chickpeas; if they are tender, you will have everything ready simultaneously. Bear in mind that your chickpeas or some of the meat, for example, may need longer cooking, in which case, you can remove the ready ingredients from the pot and continue cooking until everything is at its point.
⦁ Make sure that there is always enough water during the cooking process. While you finish this process, you can cook the chorizo and black pudding in a separate pot for about 20 minutes, although there are versions of this recipe that also cook it in the same pot with the rest of the ingredients.
BASKET PRODUCTS
Porminho Smoked Bacon in Cubes 2x75g
SEL Alentejano Chorizo Sachet 250g
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