Best Cocido Madrileno Recipes

COCIDO MADRILENO

Cocido Madrileno image

This Spanish cocido hails from Madrid and is a hearty all-in-one meal, perfect for a chilly winter evening. Serve with bowls of noodle soup.

Provided by Luis Luna

Categories World Cuisine Recipes European Spanish

Time 9h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 ½ cups dried chickpeas
¾ pound beef shank
¾ pound chicken thighs
¾ pound pork belly
2 (4 ounce) links chorizo sausage
1 beef soup bones
1 ham bone
salt to taste
6 cups cold water, or as needed
½ medium head cabbage, thinly sliced
4 tablespoons olive oil, or as needed
2 cloves garlic, minced
2 cloves garlic, chopped
½ cup uncooked orzo pasta or other small pasta

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.

Nutrition Facts : Calories 1308.4 calories, Carbohydrate 108.4 g, Cholesterol 152.8 mg, Fat 65.2 g, Fiber 25.6 g, Protein 74 g, SaturatedFat 17.7 g, Sodium 1449.3 mg, Sugar 18.1 g

COCIDO MADRILENO

COCIDO MADRILENO image

Categories Bean

Yield 10-12 people

Number Of Ingredients 13

Ingredients

1 pound beef brisket, cut into 2-inch chunks
1/2 pound slab bacon, cut into 4 pieces
1 pound beef marrow bones (cut into 1- to 2-inch pieces by the butcher)
1/2pound Spanish chorizo, cut into 1-inch pieces
One 2-3 pound boiling chicken, cut into 8 pieces
1 small onion, peeled and studded with 3 cloves
1 head garlic, cut in half across the bulbv
2 bay leaves
2 teaspoons crushed black peppercorns
1 pound dried chickpeas, soaked overnight in water to cover and drained
1 Savoy cabbage, cut into 8 wedges
1 pound small boiling potatoes
Cooked noodles, chopped raw onion, and pickled peppers for serving

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.