Andalusian Cocido

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.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1885
• Protein: 153 g
• Carbs: 98 g
• Fat: 85 g

Ingredients

• 500 g Chickpea ( soaked for 12h )
• 500 g Beef rib roast ( in one piece )
• 1 piece Chicken thigh ( whole or halved )
• 250 g Semi-salted pork belly ( whole )
• 1 piece Chorizo ( whole )
• 3 piece Carrot ( peeled )
• 4 piece Potato ( peeled )
• 0.5 piece Green cabbage ( in wedges )
• 3 L Mineral water ( cold )
• 1 pinch Gray sea salt ( adjust at the end )
• 1 piece Morcilla (Spanish blood sausage) ( whole )
• 1 piece Ham ( rinsed with clear water )

Instructions

1. Starting the meats

   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. Skimming the broth

   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. Adding the legumes

   Pour in the chickpeas (previously soaked for 12h). Simmer covered for 1 hour 30 minutes. The meat begins to tenderize.

4. Integrating vegetables and charcuterie

   Add the peeled carrots, cabbage cut into quarters, whole potatoes, chorizo, and morcilla. Continue cooking until the vegetables are tender.

5. Resting and serving

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator for up to 3 days. The broth will turn to jelly, which is a sign of good flavor extraction.