Cocido Madrileño

Beef that pulls apart with a fork, melt-in-your-mouth chickpeas, and a rich broth colored by chorizo fat. The deep scent of cured pork and slow-cooked meats fills the kitchen.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 2085
• Protein: 176 g
• Carbs: 81 g
• Fat: 101 g

Ingredients

• 333.3 g Chickpea ( soaked for 12h )
• 400 g Beef shank ( in large chunks )
• 166.7 g Semi-salted pork belly ( whole )
• 1.3 piece Chicken thigh ( thighs )
• 1.3 piece Chorizo ( whole )
• 2 piece Carrot ( peeled )
• 2.7 piece Potato ( peeled )
• 0.3 piece Green cabbage ( sliced )
• 66.7 g Dried Asian wheat and egg noodles, plain ( fine noodles )
• 0.7 piece Onion ( whole )
• 2 piece Garlic ( whole cloves )
• 1.3 piece Morcilla (Spanish blood sausage) ( whole )
• 0.7 piece Serrano ham bone ( rinsed )

Instructions

1. Starting the meats

   In a large pot, place the beef shank, pork belly, chicken, and Serrano ham bone. Cover with cold water. Bring to a boil and skim carefully to obtain a clear broth.

2. Cooking the chickpeas

   Add the pre-soaked chickpeas, the studded onion, and the garlic. Simmer over low heat. The broth should simmer, not boil violently.

3. Adding vegetables and sausages

   Add the carrots, chorizo, and morcilla. When the meat starts to fall off the bone, add the potatoes. The broth takes on an orange color thanks to the fat from the chorizo.

4. Preparing the cabbage

   Cook the shredded cabbage separately with a little broth so it remains firm to the bite without losing its green color.

5. Finalizing the broth

   Take part of the broth, filter it, and cook the thin pasta in it. The broth should lightly coat the spoon, a sign of its concentration.

6. Serving in three stages

   Serve the soup first, then the vegetables and chickpeas, and finally the cut meats that are still steaming.

Chef's tips

• Only salt at the very end; the cured meats and pork belly will release plenty of salt.
• The broth must remain clear: skim as many times as needed at the start.
• Use high-quality chickpeas; they are the true heart of this dish.

Storage

The broth and meats keep for 3 days in the fridge. The broth will set like jelly, which is the sign of a perfect cook.