Cozido Recipes

COCIDO

Cocido image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick
1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded
2 leeks
1 large carrot, peeled and grated
Salt and freshly ground black pepper
1 fresh or dry bay leaf
1 (15-ounce) can chick peas, drained
6 cups chicken stock
3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces
3/4 pound ground beef pork and veal mix
1/2 cup plain bread crumbs or 1 slice stale bread, crumbled
1 teaspoon smoked sweet paprika or paprika
1/4 teaspoon ground cinnamon
A few grates fresh nutmeg
1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided
1 egg, beaten
2 cups fideos or medium egg noodles
1 lemon, zested
2 cloves garlic, finely chopped
2 firm plum tomatoes, seeded and finely chopped

Steps:

Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

COZIDO

Cozido image

Make and share this Cozido recipe from Food.com.

Provided by Lennie

Categories Pork

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs flank steaks, quartered
1 lb pork ribs
8 ounces pork hock, chopped in one-inch pieces
1 lb morcela sausage (a Portuguese sausage)
1 lb chourico sausage (the Portuguese equivalent to chorizo)
8 ounces salpicao sausage (a Portugese sausage)
8 ounces lean bacon, in one piece
12 cups water
1 teaspoon salt
1/2 teaspoon whole black peppercorn, crushed
2 onions, peeled and coarsely chopped
2 cloves garlic, chopped
2 sprigs fresh parsley
3 bay leaves
1/2 teaspoon whole cloves
3 sweet potatoes, peeled and cut into large cubes
1/2 small turnip, peeled and cut into large cubes
1/2 cabbage, cut into thick wedges
2 carrots, scraped and thickly sliced
1 collard greens, trimmed and cut roughly

Steps:

Put all the meat (flank steak through to bacon) into a large stock pot, cover with the water, and bring to a boil; remove all scum.
Add salt, peppercorns, onions, garlic, parsley (2 sprigs of fresh mint can be substituted if you wish), bay leaves and cloves; reduce the heat to medium-low, cover the pot, and simmer for about 90 minutes; test the sausages after about 40 minutes, however, and remove them (keep them warm) as soon as they're cooked.
Test the remaining meat during the balance of the cooking time, as not all the meat may need the full 90 minutes of cooking time; keep meat warm when removing from the pot.
Keep removing scum as mixture cooks, and skim off any visible fat as well.
When all the meat has been removed, add the sweet potatoes, turnip, cabbage, carrots and the collard green (if the broth has reduced down too much, add water to ensure that the vegetables are covered); taste and add some salt if necessary.
Over medium-low heat, cook the vegetables, covered, for about 20 minutes, or until they're tender when tested; if some vegetables cook faster than the others, remove them and keep warm.
When all the veggies are cooked, cut both the meat and veggies into serving-size pieces and place on individual soup plates; drizzle broth over (you may not use it all), and serve.

SPANISH COCIDO

Spanish Cocido image

This is a traditional Madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the beef very tender. I cooked this for a dinner party last week and it was a great success.

Provided by kittykarate

Categories Meat

Time 11h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs casserole steak, cut into 1 inch squares
3 tablespoons olive oil
1/2 lb chorizo sausage
1 medium onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 (8 ounce) can chopped tomatoes
2 (8 ounce) cans chickpeas
2 cups beef stock
salt and pepper
1/4 cup sherry wine

Steps:

Saute beef in oil in casserole dish until lightly browned.
Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
When onion limp and golden, add tomatoes and stock.
Puree one can of chickpeas and add to mixture.
Cover casserole and cook at 100 C for 5 hours.
Drain second can of chickpeas and add to stew, cook for 30 minutes more.
Season with salt and pepper and add sherry just before serving.

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