Cocido Madrileño

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Rinse the soaked chickpeas and place them in a large pot or Dutch oven.

   Около 5 мин

2. 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.

   Около 5 мин

   Совет повара: Ensure all meats and chickpeas are fully submerged.

3. 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.

   Около 2 ч

   Совет повара: Skim off any foam that rises to the surface during the first 30 minutes of simmering.

4. 4

   After 2 hours, add the carrots and potatoes to the pot. Continue to simmer for another 30 minutes.

   Около 30 мин

5. 5

   Add the cabbage quarters to the pot and cook for a final 30 minutes, or until the cabbage is tender.

   Около 30 мин

6. 6

   Carefully remove all the meats, chickpeas, and vegetables from the pot using a slotted spoon. Arrange them on a large serving platter.

   Около 10 мин

   Совет повара: Keep the broth in the pot; it will be served as the first course.

7. 7

   Strain the broth through a fine-mesh sieve into a clean saucepan. Season the broth with salt and black pepper to taste.

   Около 5 мин

8. 8

   Bring the strained broth to a boil and add the fine noodles. Cook until the noodles are al dente, usually 3-5 minutes.

   Около 5 мин

9. 9

   Serve the cocido in three courses: first, the noodle soup; second, the chickpeas and vegetables; and third, the various meats, sliced or shredded.

   Совет повара: Offer a side of fresh bread and a glass of red wine for an authentic experience.