Cocido Traditional Spanish Stew Hearty Recipes

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COCIDO MADRILENO



Cocido Madrileno image

A traditional Cocido recipe, Spain's ultimate comfort food. Cocido Madrileno will feed a crowd with this communal recipe, perfect for family gatherings. Several types of meat are stewed with Winter vegetables and served family style in this traditional Cocido recipe

Provided by Tina

Time 4h45m

Number Of Ingredients 25

3 lb of beef shin bones
20 cups of water
1 lb smoked ham, roughly chopped
1 lb beef stew meat
1 lb of smoked ham hocks, pig tails or trotters
1/2 - 1 lb of chicken thighs, cut into bite-sized pieces
1 lb of Spanish Chorizo (not Mexican), cut into 1 inch slices. May substitute any smoked sausage if needed.
3-6 carrots, cut into 1 inch chunks
1 white onion, peeled, cut in half then skewered to keep the onion intact. You will take this out later.
1/2 head of cabbage, cut into 4 wedges
2 bay leaves
1 Tbs peppercorns, crushed or whole
4 cloves of garlic
4 small potatoes or 2 large, cut into large pieces
15 oz can garbanzo beans (chickpeas)
1 cup vermicelli noodles
salt to taste
TOMATO GARNISH
1/4 cup extra virgin olive oil
1/4 red wine vinegar
2 cloves garlic, minced
1/4 tsp ground cumin
28 oz can of diced tomatoes, drained
OPTIONAL GARNISH
Fresh herbs such as tarragon and parsley.

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.

Nutrition Facts : Calories 659 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 36 grams fat, Fiber 7 grams fiber, Protein 52 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 2 Cups, Sodium 1097 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

COCIDO



Cocido image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick
1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded
2 leeks
1 large carrot, peeled and grated
Salt and freshly ground black pepper
1 fresh or dry bay leaf
1 (15-ounce) can chick peas, drained
6 cups chicken stock
3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces
3/4 pound ground beef pork and veal mix
1/2 cup plain bread crumbs or 1 slice stale bread, crumbled
1 teaspoon smoked sweet paprika or paprika
1/4 teaspoon ground cinnamon
A few grates fresh nutmeg
1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided
1 egg, beaten
2 cups fideos or medium egg noodles
1 lemon, zested
2 cloves garlic, finely chopped
2 firm plum tomatoes, seeded and finely chopped

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.

TRADITIONAL SPANISH STEW FROM MADRID (COCIDO MADRILEñO)



Traditional Spanish Stew from Madrid (Cocido Madrileño) image

Provided by Chrissy Weiss

Categories     Main Dish     Soup

Yield 8 people

Number Of Ingredients 17

1 tablespoon Spanish olive oil
1/2 pound wet-style Spanish chorizo sausages
1 small head savoy cabbage (shredded)
1 large leek (cleaned and sliced)
2 large carrots (chopped)
2 15 oz cans chickpeas (drained)
2 containers Aneto Broth (Chicken or low-sodium)
1 pound boneless chicken thighs (cut into strips)
2 medium potatoes (cut into 2" pieces)
1/2 pound ground beef or pork
1 teaspoon Rey de la Vera Smoked Pimentón
1/4 teaspoon ground nutmeg
1/2 cup flat leaf parsley (chopped)
2 cloves garlic (minced)
1 small lemon (zested)
1 cup fideos or thin egg noodles or pasta
1 jar Matiz sofrito (for garnish)

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



Cocido image

Provided by Clifford A. Wright

Categories     Stew

Time 5h30m

Yield 10 servings

Number Of Ingredients 15

3 cups dried chickpeas (about 1 ½ pounds), picked over, soaked in cold water overnight, and drained
1 ½ pounds oxtails
½ pound jamón serrano, inexpensive domestic prosciutto, or slab Canadian or Irish bacon, cubed
1 ham bone or one ¾-pound beef shank bone
5 cups water
1 garlic clove, peeled
4 black peppercorns
Pinch of saffron threads, crumbled
½ teaspoon cumin seeds
2 ripe plum tomatoes, peeled and seeded, 1 whole and 1 finely chopped
½ pound green beans, ends trimmed and chopped
4 chicken legs (about 1 pound)
1 pound Spanish-style chorizo sausage (see Note below), sliced
1 boiling potato (about ½ pound), such as Yukon gold, red or white, peeled and diced
Salt to taste

Steps:

  • Put the chickpeas, oxtail, jamón serrano (or bacon or prosciutto), and ham bone or beef shank in a large stew pot with 4 cups of the cold water. Bring to a simmer slowly, about 30 minutes, then cook for 1 hour, skimming the foam off the surface occasionally.
  • Meanwhile, in a mortar pound the garlic, peppercorns, saffron, and cumin together until mushy. Add the whole tomato and continue pounding until the mixture is homogeneous. This step can also be done in a blender or food processor.
  • Add the green beans, chicken legs, chorizo, potato, and the chopped tomato to the stew pot along with the remaining cup cold water. Carefully stir the stew and salt lightly. Add the spice mixture to the pot and stir carefully to blend well.
  • Cook over very low heat for 2 to 4 hours, checking doneness occasionally after 2 hours. The cocido is done when the meat is falling off the chicken legs and the potato has lost its crunch, but before it begins to fall apart. Taste and correct the seasoning.
  • Note: A Spanish chorizo sausage is not as hot as the Mexican sausage of the same name. It is best to substitute it with a Portuguese chouriço sausage, a Polish kielbasa, or a mild Italian sausage.

COCIDO - TRADITIONAL SPANISH STEW - HEARTY!



Cocido - Traditional Spanish Stew - Hearty! image

Cocido is believed to have originated in Madrid, and is considered to be one of Spain's national stews. Very hearty, it is a flavorful combination of several meats, chickpeas, cabbage, green olives and more! There are many versions; this one is from one of my mom's favorite cookbooks, 'Casserole Cookery', published in 1966 as...

Provided by Martha Price

Categories     Other Main Dishes

Time 1h35m

Number Of Ingredients 15

1 lb pork shoulder, cut into 1-inch cubes
12 chicken legs or thighs
2 Tbsp olive oil
2 clove garlic, minced
1 and 1/2 tsp salt
3/4 tsp crushed oregano
1/2 tsp pepper
3 c boiling water
1 lb cooked ham, diced
1 jar(s) (4 and 3/4 oz) pimento-stuffed green olives, drained
2 medium green peppers, sliced
1 and 1/2 c sliced scallions
1/2 c cabbage, shredded
1 c chopped celery
2 can(s) (1 b., 4-oz.) chick peas (garbanzos) drained

Steps:

  • 1. In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
  • 2. Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.

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