Cocido Madrileno
A chickpea-and-multi-meat stew descended from medieval Iberian olla podrida, traditionally served in three separate courses: the strained broth with noodles first as a soup, then the chickpeas and vegetables, and finally the sliced meats and sausages together. A large poached meatball of breadcrumbs, egg, and garlic, the pelota, cooked directly in the broth, is a real and essential component, not a garnish.
Meat
⚠ Contains: Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g dried chickpeas, soaked overnight
- 500g beef shank or brisket
- 1 whole chicken leg or thigh
- 200g pork belly or salt pork
- 1 ham bone, optional
- 2 chorizo sausages
- 1 morcilla (blood sausage)
- 1 marrow bone
- 1 onion, whole
- 3 carrots
- 1 small green cabbage, quartered
- 3 potatoes, peeled and halved
- 100g fine soup noodles (fideos)
- 100g breadcrumbs, 1 egg, 1 minced garlic clove, parsley, and 50g ground pork, for the pelota
- Salt, to taste
Steps
- In a large pot, combine the soaked chickpeas (in a mesh bag), beef, chicken, pork belly, ham bone, marrow bone, onion, and carrots. Cover with water, bring to a boil, and skim the foam.
- Simmer covered on low heat for 2 hours.
- Mix the pelota ingredients into small balls, and add to the pot along with the chorizo and potatoes. Simmer 30 more minutes.
- Add the morcilla and cabbage, cooking until tender, about 20 minutes.
- Strain off a portion of the broth, bring to a boil, and cook the fideos noodles in it 4-5 minutes for the soup course.
- Serve in three courses: broth with noodles first, then chickpeas and vegetables, then the sliced meats and sausages.