Traditional Spanish Stew From Madrid Cocido Madrileño Recipes

COCIDO MADRILENO

Steps:

• On a piece of foil bake the shin bones at 350F for 30 minutes.
• In one extra large stock pot or 2 dutch ovens, evenly divide the shin bones as well as the rest of the ingredients thru garlic** (See note)
• Simmer for three hours, covered. Skim off any scum that forms on top.
• While the Cocido is simmering, make the tomato garnish as follows and let rest at room temperature. In a medium bowl add first 4 ingredients, stir well. Add tomatoes. Cover and let rest at room temp until Cocido is ready to serve.
• Add potatoes and garbanzo beans to the pots, simmer for another thirty minutes, covered. Check for seasoning.
• Strain broth into a large soup pot. Bring pot to simmer, add vermicelli and cook for 5 minutes. Set aside to serve as the first course.
• Meanwhile strip any meat from the hocks, tails or trotters. Throw away the bones. In a large bowl place all of the meat and vegetables, this will be the third course. In a separate large bowl add the garbanzo beans and potatoes. This will be the second course. See notes below for serving.

COCIDO - TRADITIONAL SPANISH STEW - HEARTY!

Steps:

• 1. In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
• 2. Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.

COCIDO MADRILENO

Steps:

• Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
• Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
• Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
• Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
• Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
• When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.