Andalusian Cocido
Ingredients
- 500 gChickpea (soaked for 12h)
- 500 gBeef rib roast (in one piece)
- 1 pcChicken thigh (whole or halved)
- 250 gSemi-salted pork belly (whole)
- 1 pcChorizo (whole)
- 3 pcCarrot (peeled)
- 4 pcPotato (peeled)
- 0.5 pcGreen cabbage (in wedges)
- 3 LMineral water (cold)
- 1 pinchGray sea salt (adjust at the end)
- 1 pcMorcilla (Spanish blood sausage) (whole)
- 1 pcHam (rinsed with clear water)
Method
A complete stew where beef and pork become fork-tender after slow cooking. The broth is deep amber, rich with chorizo fat, and the chickpeas are buttery soft.
- 1
Place the beef, chicken, salt pork, and ham bone in a large pot. Cover with 3 liters of mineral water. Bring to a vigorous boil.
- 2
Carefully remove the gray foam that forms on the surface with a skimmer to obtain a clear broth. Lower the heat to maintain a simmer.
- 3
Pour in the chickpeas (previously soaked for 12h). Simmer covered for 1 hour 30 minutes. The meat begins to tenderize.
- 4
Add the peeled carrots, cabbage cut into quarters, whole potatoes, chorizo, and morcilla. Continue cooking until the vegetables are tender.
- 5
Let rest for 10 minutes off the heat. Serve the broth separately, then the meats and vegetables in a large dish. The meat should fall apart with a fork.
Frequently asked questions
How do you get this dish right?
- Never salt at the beginning: the salt pork and ham bone will provide enough.
- If the broth reduces too much, top it up with boiling water to avoid stopping the chickpeas from cooking.
- The broth tastes even better the next day once the flavors have infused.
How long does this dish keep?
Store in the refrigerator for up to 3 days. The broth will turn to jelly, which is a sign of good flavor extraction.
