Cocido madrileño
Madrid’s great spoon dish: chickpeas, meats and vegetables slow-cooked and served in three courses: first the soup, then the chickpeas and vegetables and, finally, the meats.
Ingredients
- 500 g chickpeas (soaked overnight)
- 500 g beef shin
- 1/4 boiling hen or 2 chicken thighs
- 1 piece of pork fat and 1 ham bone
- 1 marrow bone and 1 backbone
- 2 chorizos and 1 onion morcilla (black pudding)
- 2 carrots, 1 leek and 4 potatoes
- 1 small cabbage and 1 garlic clove
- 150 g fine noodles
- Salt
How to make it at home
- Put the beef, hen, pork fat and bones in a large pot with cold water and bring to the boil, skimming off the foam.
- Add the chickpeas (in a net bag, if you have one, so you can lift them out whole) and simmer gently for about 2½ hours.
- Half an hour before the end, add the carrots, leek and peeled potatoes.
- Separately, cook the chorizo and morcilla in a little water (so they don’t colour the broth) and sauté the boiled cabbage with garlic and oil.
- Strain some of the broth and cook the noodles in it for the soup.
- Serve in three courses: the soup, then the chickpeas with vegetables and cabbage, and finally the meats, chorizo and morcilla.
The trick: In a pressure cooker it takes an hour, but slow-simmered broth tastes better.