Main CourseDinner

Cocido Madrileño

Name: Cocido Madrileño
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6 portioner
Cuisine: spanish
Ingredients: 250 g chickpea dried, soaked overnight; 500 g beef shank bone-in; 2 stk. chicken thigh bone-in, skin-on; 200 g pork belly skin-on; 100 g chorizo spanish, whole; 100 g morcilla spanish blood sausage, whole (valgfrit); 1 stk. serrano ham bone; 0,5 stk. cabbage quartered; 3 stk. potato peeled, halved; 2 stk. carrot peeled, whole; 1 stk. onion peeled, whole; 3 fed garlic peeled, whole; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 4.000 g water; 100 g noodle fine, for soup

This hearty Spanish stew features tender chickpeas, various meats, and vegetables, all cooked together to create a rich and flavorful broth. It is traditionally served in three courses, starting with the broth, followed by the chickpeas and vegetables, and finally the meats.

En original opskrift af Forkin

Tid i alt: 4 t.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 858 kcal

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

250 gchickpea, dried, soaked overnight
500 gbeef shank, bone-in
2 stk.chicken thigh, bone-in, skin-on
200 gpork belly, skin-on
100 gchorizo, spanish, whole
100 gmorcilla, spanish blood sausage, whole(valgfrit)
1 stk.serrano ham bone
0,5 stk.cabbage, quartered
3 stk.potato, peeled, halved
2 stk.carrot, peeled, whole
1 stk.onion, peeled, whole
3 fedgarlic, peeled, whole
1 tsk.salt
0,5 tsk.black pepper, freshly ground
4.000 gwater

for soup

100 gnoodle, fine, for soup

Udstyr

saucepan · slotted spoon · fine-mesh sieve · large pot · dutch oven

Fremgangsmåde

Trin for trin

1
Rinse the soaked chickpeas and place them in a large pot or Dutch oven.
Ca. 5 min.
2
Add the beef shank, chicken thighs, pork belly, chorizo, morcilla (if using), serrano ham bone, onion, and garlic to the pot with the chickpeas. Cover all ingredients with water.
Ca. 5 min.
Kokkens note: Ensure all meats and chickpeas are fully submerged.
3
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the chickpeas are tender and the meats are falling off the bone.
Ca. 2 t.
Kokkens note: Skim off any foam that rises to the surface during the first 30 minutes of simmering.
4
After 2 hours, add the carrots and potatoes to the pot. Continue to simmer for another 30 minutes.
Ca. 30 min.
5
Add the cabbage quarters to the pot and cook for a final 30 minutes, or until the cabbage is tender.
Ca. 30 min.
6
Carefully remove all the meats, chickpeas, and vegetables from the pot using a slotted spoon. Arrange them on a large serving platter.
Ca. 10 min.
Kokkens note: Keep the broth in the pot; it will be served as the first course.
7
Strain the broth through a fine-mesh sieve into a clean saucepan. Season the broth with salt and black pepper to taste.
Ca. 5 min.
8
Bring the strained broth to a boil and add the fine noodles. Cook until the noodles are al dente, usually 3-5 minutes.
Ca. 5 min.
9
Serve the cocido in three courses: first, the noodle soup; second, the chickpeas and vegetables; and third, the various meats, sliced or shredded.
Kokkens note: Offer a side of fresh bread and a glass of red wine for an authentic experience.

Pr. portion

Næringsindhold

26%Score

Kalorier: 858,4kcal
Protein: 52,8g
Kulhydrat: 45,3g
Fedt: 52,8g
Kostfibre: 8g
Sukker: 7,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover cocido components separately in airtight containers in the refrigerator.

Genopvarmning

Reheat broth, vegetables, and chickpeas gently on the stovetop or in the microwave. Meats can be reheated similarly or pan-fried for crispy skin.