Cocido Madrileño

Name: Cocido Madrileño
Total time: 14400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 1/2 cups dried chickpeas (about 300 grams); 14 oz beef shank (about 400 grams); 12 oz beef brisket (about 350 grams); 1/2 stewing hen or chicken; 1 ham bone; 1 pork backbone bone; 1 beef knee or hip bone (often provided by the butcher); 5 oz salted pork belly (about 150 grams); 3 chorizo sausages; 3-4 carrots; 1-2 leeks; 1 turnip; 1 piece celery; 3 small potatoes; Salt; 1 pinch saffron

𝐌𝐢𝐠𝐮𝐞𝐥 𝐀𝐧𝐠𝐞𝐥 @miguelfm03

Madrid, España

Cocido Madrileño

𝐌𝐢𝐠𝐮𝐞𝐥 𝐀𝐧𝐠𝐞𝐥 @miguelfm03

Saved

Ingredients

4 hours

Serves 4 servings

1 1/2 cupsdried chickpeas (about 300 grams)
14 ozbeef shank (about 400 grams)
12 ozbeef brisket (about 350 grams)
1/2stewing hen or chicken
1ham bone
1pork backbone bone
1beef knee or hip bone (often provided by the butcher)
5 ozsalted pork belly (about 150 grams)
3chorizo sausages
3-4carrots
1-2leeks
1turnip
1 piececelery
3small potatoes
Salt
1 pinchsaffron

Saved

Steps

4 hours

1

The night before, soak the chickpeas in water. The next day, drain, rinse, and place them in a large pot.
2

Add salt, the meats, and bones to the pot with the chickpeas. Bring to a boil over medium heat. Skim off any foam that rises to the surface.
3

Once the foam stops forming, add the vegetables (except the potatoes) and a pinch of saffron. When the broth takes on color and flavor (about 1 hour after boiling), pour it into another container. This is your SOUP BROTH, which you can use for several days by adding pasta or noodles, or freeze it once cooled.
4

Return to the empty pot used for the cocido, add HOT water, more salt, a little saffron, and finally the potatoes. Cover the pot and, once it starts boiling, set a timer for 30-35 minutes.
5

Now you have SOUP BROTH on one side (strain if you see any bits) and the COCIDO on the other. Enjoy!