In the previous articles we speak a little about the Cocido Madrileño (Madrid stew) the traditional dish of Madrid and in this article we will teach you how to cook it at the typical stile. Its origin is humble and was consumed initially by lower classes, gradually reaching high society due to its inclusion in the menus of restaurants. Nowadays the popularity of this recipe has spread from Madrid to the rest of Spain and is common in the cold winter months.
500 gr. of chickpeas
1/2 cabbage
1/2 kg. Of small carrots
6 medium potatoes
1/2 kg. Knuckle of beef
1/4 of chicken
2 cane bones
1 chorizo
1 blood sausage
1 tip of ham serrano
150 gr. of veined bacon
2 handfuls of very fine noodles
Salt
150 gr. of bread crumb from the previous day
2 eggs
50 gr. of bacon
1 clove garlic
1 tablespoon of chopped parsley
Olive oil
Recipe:
Recipe:
Put the chickpeas to soak the day before, in warm water with a tablespoon of coarse salt and a little bit of baking soda.
In a large pot with plenty of cold water, put the meat, the bones tied so that the marrow does not come out, the bacon, the ham and the chicken with a little salt. Put to heat and when it starts to boil, froth well and add the chickpeas well drained and passed through hot water, so they do not break the boil (It is convenient to put them in a special net so they do not spread). When the boil break, lower the heat so that it cooks slowly.
The stew should be cook for 3 and a half hour, foaming it from time to time. One hour before the end of the cooking, add the carrots cut in half lengthwise and 1/2 hour after the potatoes peeled and washed.
The cabbage is minced, washed, and cooked separately, about 35 minutes. At the time of serving fry it in a pan with a couple of cloves of garlic gold.
The sausage can be cooked with the cabbage and in this way the broth is not greased so much.
The blood sausage is cooked alone in a scoop, or if you prefer, cut into slices and fry it.
Once finished cooking the stew, separate the broth necessary for the soup, leaving something in the pot so that the meat does not cool or dry. If you want to have more soup, you can remove some broth halfway through cooking and add hot water.
For the soup, we use the broth that we have reserved and we cook it for 15 minutes with the noodles and serve separately in a soup tureen.
In a dish put the split meat into pieces, the chicken, the chorizo, the blood sausage, the ham, the bacon and the marrow.
In another tray chickpeas, vegetables and potatoes are put.
To make the ball, put in a salad bowl the crumbled bread, the eggs, the bacon and the garlic both chopped, the parsley and two or three spoonful’s of broth. It is stirred well and a large croquette is formed, passed through flour and fried. Once golden, cook for 1/2 hour. Serve sliced in the meat tray.
You can serve the dish with tomato sauce!
Advice:
So that the ham bone does not give too much flavor to the stew, it is better to wash it before adding it to the pot.
Restaurant Recommendation:
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| Casa Botin |
If you are busy and you don’t have time to cook the dish we recommend you to try the cocido in the traditional restaurant Casa Botin of Madrid the restaurant that appears in the Guinness Book of Records as the oldest in the world. Was founded by the Frenchman Jean Botin and his wife in the year 1725. The building in which it is preserved, presents a brick facade with a classic view of the XVI century and occupies four floors of it. The kitchen is traditional Castilian.
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