Cocido Madrileño
Ingredients
- 333.3 gChickpea (soaked for 12h)
- 400 gBeef shank (in large chunks)
- 166.7 gSemi-salted pork belly (whole)
- 1.3 pcChicken thigh (thighs)
- 1.3 pcChorizo (whole)
- 2 pcCarrot (peeled)
- 2.7 pcPotato (peeled)
- 0.3 pcGreen cabbage (sliced)
- 66.7 gDried Asian wheat and egg noodles, plain (fine noodles)
- 0.7 pcOnion (whole)
- 2 pcGarlic (whole cloves)
- 1.3 pcMorcilla (Spanish blood sausage) (whole)
- 0.7 pcSerrano ham bone (rinsed)
Method
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.
- 1
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
Add the pre-soaked chickpeas, the studded onion, and the garlic. Simmer over low heat. The broth should simmer, not boil violently.
- 3
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
Cook the shredded cabbage separately with a little broth so it remains firm to the bite without losing its green color.
- 5
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
Serve the soup first, then the vegetables and chickpeas, and finally the cut meats that are still steaming.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
