Cocido Madrileno Recipes

TRADITIONAL SPANISH STEW FROM MADRID (COCIDO MADRILEñO)

Steps:

• In a large stockpot, heat the olive oil and brown the chorizo sausages on all sides, then add the cabbage, leeks and carrot and saute until lightly browned. Set aside the chorizo, then cut into chunks and add back into the pot.
• Add the chickpeas and chicken broth, then bring to a boil. Add the chicken and potatoes and reduce heat to simmer.
• While the stew is cooking, season the ground meat with salt and pepper, then form into 1" balls. Add them to the pot.
• Add the pimentón, nutmeg, parsley, garlic, and lemon. Simmer for 15 more minutes. When the potatoes are tender. Add the noodles to the pot and cook until al dente. Remove from heat.
• Serve in large bowls and top with a few tablespoons of sofrito.

COCIDO

Steps:

• Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
• Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
• Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
• While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
• Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

COCIDO MADRILENO

Steps:

• On a piece of foil bake the shin bones at 350F for 30 minutes.
• In one extra large stock pot or 2 dutch ovens, evenly divide the shin bones as well as the rest of the ingredients thru garlic** (See note)
• Simmer for three hours, covered. Skim off any scum that forms on top.
• While the Cocido is simmering, make the tomato garnish as follows and let rest at room temperature. In a medium bowl add first 4 ingredients, stir well. Add tomatoes. Cover and let rest at room temp until Cocido is ready to serve.
• Add potatoes and garbanzo beans to the pots, simmer for another thirty minutes, covered. Check for seasoning.
• Strain broth into a large soup pot. Bring pot to simmer, add vermicelli and cook for 5 minutes. Set aside to serve as the first course.
• Meanwhile strip any meat from the hocks, tails or trotters. Throw away the bones. In a large bowl place all of the meat and vegetables, this will be the third course. In a separate large bowl add the garbanzo beans and potatoes. This will be the second course. See notes below for serving.

COCIDO

Steps:

• In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.
• Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum that floats on top.
• When the broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is tender.
• In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pan and set aside.
• Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color. Remove from pot and set aside.
• Add another tablespoon of oil if needed. Add chicken and cook, turning on sides, until lightly browned. Remove from pot and drain on paper towels.
• Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming scum that floats on top, for about 15 to 20 minutes or until chicken is cooked through.
• Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
• Add green beans and cabbage and cook until tender yet crisp.
• Add pechay and cook for another 1 minute. Season with additional salt as needed.
• To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve hot with berenjana sauce.

COCIDO MADRILENO

Steps:

• Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
• Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
• Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
• Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
• Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
• When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

COCIDO MADRILENO

Steps:

• Put the meats, chicken, onion, garlic, bay leaves, and peppercorns in a large stockpot, cover with water, and bring to a boil. Skim off the foam, add the chickpeas, lower the heat, cover, and simmer gently for 2 hours, or until the chickpeas are soft. Meanwhile, bring a large pot of salted water to a boil, add the cabbage and potatoes, and cook until tender, about 25 minutes; drain and keep warm. Ladle the broth from the meats into bowls (keep the meats warm in a little broth) and serve as a first course with the noodles, onion, and peppers. Serve the meats and chickpeas as a second course with the potatoes and cabbage, moistening everything with a bit of broth.