Cocido Madrileño (Madrid style stew) Preparation

In a big pot place the beef shank, streaky bacon, chicken, the onion based black sausage, chorizo, washed bones and the serrano ham cover it all with plenty of water and add a pinch of salt. Let it simmer, when it boils skim the surface wait about an hour and add the chickpeas, carrots, onion and cover the pot.


Cook in low heat for two hours add more salt if necessary.


Strain the broth and set the rest of the ingredients aside. Add the noodles to the broth and cook for 5 minutes before serving.


At the same time, take a different pot and cook the potatoes and cabbage for 30 minutes, remove and set aside.


This dish must be served in two separate rounds, first serve the broth with noodles as a starter, followed by a plate with the chickpeas, vegetables and meat (some people serve the meat as a third dish).


 

Serves 4
Preparation time: 180 min
Difficulty: Medium

  • 250g of chickpeas

    300g of beef shank 
    100g of streaky bacon
    100g of onion based black sausage 
    2 chorizos
    1 piece of cured serrano ham (with bone)
    1 beef bone marrow, cut into pieces of 4cm approximately
    ¼ chicken 
    2 carrots
    1 onion
    3 potatoes peeled and cut
    1 kg of cabbage, cut
    150g of soup noodles 
    Salt
     
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