Cocido Madrileño

Introduction to Cocido Madrileño

Cocido Madrileño is a traditional Spanish stew that has roots deep in the heart of Madrid. Known for its rich flavor and hearty ingredients, this dish is a staple in Spanish gastronomy. Typically enjoyed during the colder months, Cocido Madrileño is a perfect example of comfort food that is meant to warm both the body and soul.

History of Cocido Madrileño

The origins of Cocido Madrileño date back several centuries, tracing influences from Jewish and Moorish culinary traditions. Originally known as "olla podrida," a term denoted for the pot of the impoverished, this dish evolved over time to become what is recognized today across Spain. Historically, it was eaten by rural families, utilizing whatever meats and vegetables were handy, making it a versatile and accessible meal for all classes.

Ingredients

To make Cocido Madrileño, you will need the following ingredients:

• Chickpeas - 500g
• Beef shank - 300g
• Pork belly - 200g
• Chorizo - 1 piece
• Morcilla (blood sausage) - 1 piece
• Serrano ham - 200g
• Cabbage - 1/2 head
• Potatoes - 3 medium
• Carrots - 2 whole
• Turnip - 1 medium
• Onion - 1 medium
• Garlic - 3 cloves
• Bay leaves - 2
• Salt - to taste
• Olive oil - 2 tablespoons
• Vermicelli noodles - 150g

Preparation Instructions

Prepping the Ingredients

Begin by soaking the chickpeas the night before in plenty of water. This will make them tender and ready for cooking the following day.

Vegetable Preparation

• Peel and chop the potatoes, carrots, and turnip into large chunks.
• Roughly chop the cabbage and slice the onion.

Cooking Process

Step 1: Preparing the Broth

In a large pot, add the soaked chickpeas along with the beef shank, pork belly, and serrano ham. Cover with plenty of cold water and bring to boil. During this time, regularly remove any foam that forms at the top.

Step 2: Adding Flavor

Once the foam is cleared, add the peeled and whole garlic cloves, bay leaves, and a good pinch of salt to taste. Simmer gently for about 2 hours until the meats become tender.

Step 3: Vegetable Addition

After 2 hours, add the chopped onion, carrots, turnip, and potatoes to the pot. Continue to cook for another 45 minutes to an hour or until all ingredients are well-cooked.

Step 4: Incorporating the Sausages

In the last 30 minutes of cooking, add the chorizo and morcilla, allowing their flavors to integrate with the rest of the stew.

Step 5: Cooking the Cabbage and Vermicelli

In a separate saucepan, heat olive oil and sauté the cabbage until tender. Meanwhile, remove some broth from the stew pot and cook the vermicelli noodles until al dente. This prevents the soup from becoming overly thick from the starch in the noodles.

Serving Cocido Madrileño

Cocido Madrileño is traditionally served in "tres vuelcos," or three servings. First, strain and serve the broth with the vermicelli noodles. Next, arrange the meats and sausages on a platter. Finally, serve the vegetables as a side.

Enjoying Your Meal

Gather around a table with family or friends, savoring each part of the Cocido Madrileño while reflecting on its historical roots and its warming essence.