Cocido Madrileño

Name: Cocido Madrileño
Total time: 18000 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 1/3 cups dried chickpeas (about 250 grams); 10 1/2 oz beef shank (about 300 grams); 1 pork soup bone; 1 ham bone; 1/4 head savoy cabbage; 3 carrots; 2 potatoes; 1 chicken thigh; 3 blood sausages (morcilla); 1 Spanish chorizo sausage; 1 piece pork belly; 3 1/2 oz soup noodles (about 100 grams); Black pepper; Olive oil; Salt

Ainoa Doñas @ainoado

Almería

I made this slowly over low heat and it took about five hours. You can also make it in a pressure cooker, but I had time and decided to take it slow… I hope you enjoy it!

Ainoa Doñas @ainoado

Almería

I made this slowly over low heat and it took about five hours. You can also make it in a pressure cooker, but I had time and decided to take it slow… I hope you enjoy it!

Saved

Ingredients

5 hours

Serves 4 servings

1 1/3 cupsdried chickpeas (about 250 grams)
10 1/2 ozbeef shank (about 300 grams)
1pork soup bone
1ham bone
1/4 headsavoy cabbage
3carrots
2potatoes
1chicken thigh
3blood sausages (morcilla)
1Spanish chorizo sausage
1 piecepork belly
3 1/2 ozsoup noodles (about 100 grams)
Black pepper
Olive oil
Salt

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Steps

5 hours

1

Soak the chickpeas in water overnight. In a large pot, heat water and, once it comes to a boil, add the bones, beef shank, pork belly, and chickpeas. Simmer over medium heat for 1 1/2 hours.
2

After this time, add the blood sausages, chorizo, and chicken thigh. Continue cooking for another 1 1/2 hours, stirring occasionally.
3

Break the peeled potatoes into chunks and slice the carrots into rounds.
4

After the second 1 1/2 hours, remove the meats and chickpeas from the pot. Take some broth and pour it into a saucepan to cook the soup noodles.
5

Add the carrots, whole cabbage, and potatoes to the pot and cook for 40 minutes.
6

Remove the vegetables and place them on a serving plate. Add the soup noodles to the broth and prepare some green onions to serve on the side. Serve and enjoy!