Cocido Madrileño is a hearty and traditional Spanish stew from Madrid, renowned for its rich flavors and substantial ingredients. This beloved dish is a true comfort food, consisting of various types of meat, including chorizo, morcilla (blood sausage), beef, and chicken, simmered alongside chickpeas, carrots, potatoes, and cabbage. Each component is cooked slowly, allowing the flavors to meld beautifully, creating a deeply satisfying meal.
Traditionally served in multiple courses, or ‘fuels,’ the first features flavorful broth, chickpeas, vegetables, and meats. Cocido Madrileño is a winter staple in Spanish households, celebrated for its ability to warm the soul and bring people together. This dish tastes Madrid’s culinary heritage and showcases the Spanish knack for turning simple ingredients into a feast.
AuthorJulia ForesekCategorybeef, Slow Cooked & Braised Dishes, SpanishPrepare the Base:
In a large stock pot, add the soaked chickpeas, beef shank, chicken, ham bone, chorizo, and optional morcilla. Fill the pot with enough water to cover all the ingredients by several inches.
Add Vegetables and Simmer:
Add the onion, carrots, potatoes, leek, garlic, and optional cabbage and turnip. Bring the mixture to a boil, skimming off any foam that forms on the surface. Reduce heat to a gentle simmer. Season with salt.
Cook Slowly:
Cover and simmer slowly for about 2-3 hours, or until the meats are tender and the chickpeas are cooked through.
Serve in Stages:
First, strain the broth and serve it as a soup, possibly with some noodles added.
Then, serve the meats, sausages, and vegetables as the main course. Traditionally, chickpeas and vegetables are served on one plate, while meats and sausages on another.
Ingredients
Directions
Prepare the Base:
In a large stock pot, add the soaked chickpeas, beef shank, chicken, ham bone, chorizo, and optional morcilla. Fill the pot with enough water to cover all the ingredients by several inches.
Add Vegetables and Simmer:
Add the onion, carrots, potatoes, leek, garlic, and optional cabbage and turnip. Bring the mixture to a boil, skimming off any foam that forms on the surface. Reduce heat to a gentle simmer. Season with salt.
Cook Slowly:
Cover and simmer slowly for about 2-3 hours, or until the meats are tender and the chickpeas are cooked through.
Serve in Stages:
First, strain the broth and serve it as a soup, possibly with some noodles added.
Then, serve the meats, sausages, and vegetables as the main course. Traditionally, chickpeas and vegetables are served on one plate, while meats and sausages on another.
Notes
Perfect Wine Pairing:
- Rioja Crianza: A robust and oaky Rioja Crianza can withstand the rich flavors of the cocido, complementing the meat and the dish’s complexity.
