Cocido Madrileño
From: Spain On The Road Again
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Cocido Madrileño
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This Spanish stew from Mario Batali is the perfect hangover cure for the morning after a big night out on the town – and is two courses in one!
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Ingredients
- 450g beef brisket, cut into 5cm chunks
- 225g slab Bacon, cut into 4 pieces
- 450g beef marrow bones, cut into 3-5cm pieces by the butcher
- 225g Spanish Chorizo, cut into 2cm pieces
- 1 1-1.5kg chicken, cut into 8 pieces
- 1 small Onion, peeled and studded with 3 cloves
- 1 head Garlic, cut in half across the bulb
- 2 Bay leaves
- 2 tsp crushed Black peppercorns
- 450g dried Chickpeas, soaked overnight in water to cover and drained
- 1 Savoy Cabbage, cut into 8 wedges
- 450g small boiling Potatoes
- cooked noodles, chopped raw onion, and pickled peppers, to serve
Method
1. Put the meats, bones, chicken, onion, garlic, bay leaves, and peppercorns in a large stockpot, cover with water, and bring to the boil.2. Skim off the foam, add the chickpeas, lower the heat, cover, and simmer gently for 2 hours, or until the chickpeas are soft.
3. After 1.5 hrs, bring a large pot of salted water to a boil, add the cabbage and potatoes, and cook until tender (about 25 minutes); drain and keep warm.
4. Ladle the broth from the meats into bowls (keep the meats warm in a little broth) and serve as a first course with the noodles, onion, and peppers. Serve the meats and chickpeas as a second course with the potatoes and cabbage, moistening everything with a bit of broth.
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