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Cocido Madrileño

Serves 4 to 6 Entree meat

Cocido Madrileño

Cocido Madrileño is a cornerstone of Madrid's everyday cooking, a dish so familiar that its recipe rarely graces the pages of local cookbooks. This traditional stew is a staple in Spanish homes, prepared with a simplicity that speaks to its frequent appearance at the family table. The home version embraces straightforward seasoning and generous portions, mirroring the approach of any Spanish family cook.

Expect a hearty and comforting blend of rich flavors from the beef shank, ham bone, and pork belly, combined with the earthiness of chickpeas and the savory depth of chorizo and morcilla. The vegetables and fideo noodles absorb these robust tastes, resulting in a stew that is both nourishing and deeply satisfying.

Ingredients

  • 400 gdried chickpeas — soaked overnight
  • 500 gbeef shank
  • 1ham bone
  • 1beef marrow bone
  • 300 gpork belly or tocino
  • 2chorizo
  • 2morcilla
  • 1/2chicken
  • 4potatoes — peeled
  • 4carrots
  • 1green cabbage — quartered
  • 200 gfideo noodles — for the soup course
  • to tastecoarse salt

Method

  1. Begin by soaking 400 g of dried chickpeas in plenty of water overnight. This will ensure they soften and cook evenly in the stew. Drain them before use.
  2. In a large heavy pot or Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Season 500 g of beef shank, 1 ham bone, and 1 beef marrow bone with coarse salt. Brown the meat in batches, ensuring each piece develops a deep, caramelized crust. This step builds the foundation of flavor for the cocido.
  3. Once the meat is browned, remove it from the pot and set aside. In the same pot, add diced onion, minced garlic, and chopped peppers. Cook them in the remaining fat until they become soft and translucent, which should take on a sweet aroma. Remove the pot from the heat and stir in a generous pinch of pimentón, ensuring it blends into the vegetables without turning bitter.
  4. Return the browned meat to the pot, along with the soaked chickpeas. Pour in enough water to cover the ingredients by a few inches. Bring the mixture to a gentle simmer, skimming off any foam that rises to the surface. This ensures a clear broth.
  5. Add 300 g of pork belly or tocino, 2 chorizo, and 2 morcilla to the pot. Nestle in 1/2 chicken, ensuring all the meats are submerged. Cover and let the stew simmer gently for about an hour, or until the meats are tender and the flavors have melded together.
  6. Peel and add 4 potatoes and 4 carrots, cut into large chunks, to the pot. Continue to simmer until the vegetables are tender and easily pierced with a fork, indicating they have absorbed the flavors of the stew.
  7. In a separate pot, bring salted water to a boil and cook 200 g of fideo noodles until al dente. Drain and set aside. Meanwhile, cut 1 green cabbage into wedges and add to the cocido, allowing it to cook until just tender but still vibrant in color.
  8. Once everything is cooked, remove the pot from the heat and let it rest for a few minutes. Skim any excess fat from the surface, then taste and adjust the seasoning with more coarse salt if necessary. Serve the cocido with the cooked fideo noodles, ensuring each bowl gets a bit of everything, and accompany with crusty bread to soak up the rich broth.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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