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Madrilene Stew Recipe - Cocido Madrileño

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Cocido Madrileno - Madrilene Stew

Cocido Madrileno - Madrilene Stew

(c)2006 Lisa Sierra Licensed to About.com Inc.
Stews or cocidos, as they are called in Spanish are typical main dishes in Spain, particularly in the central and northern regions of Spain. This Cocido Madrileño is named for the province of Madrid, where it originated. They have lots of flavor and include meats, sausage and garbanzo beans. Be sure to allow enough time to soak the garbanzo beans overnight and to simmer the stew until the meat is soft. This dish is actually two courses - soup and a main dish.

Prep Time: 30áminutes

Cook Time: 3áhours

Total Time: 3áhours, 30áminutes

Yield: 6 Servings

Ingredients:

  • 1 ham bone
  • 1 fresh pig's foot, cut in half
  • 1 lb beef stew meat
  • 1/4 lb bacon, in one piece (If not available, choose thickly sliced)
  • 1/4 lb fresh ham meat
  • 1/2 chicken
  • 2 cups (1 lb) dry garbanzo beans
  • 1 carrot, cut in three pieces
  • 1 small turnip, cut in half
  • 1 small yellow onion, chopped in quarters
  • 6-8 potatoes, peeled
  • 1 large savoy cabbage or swiss chard
  • 1 chorizo sausage
  • 1 1/2 cups angel hair pasta
  • 1 blood sausage "Morcilla" (black pudding)

Preparation:

This Madrilene stew recipe makes 6 servings of noodle soup, then 6 servings of meats and garbanzo beans.

Soak the garbanzo beans in a large pot of cold water for 12 hours. (Garbanzo beans are much harder than other types of beans, such as pintos.) Be sure that the water covers the garbanzo beans entirely, so that they soften.

In a large pot with 13 cups of water, put the beef, ham bone, pig's foot, bacon and ham. Bring water to a boil and skim any fat, etc. off the top. Add the half chicken, garbanzo beans, carrot, turnip and onion. Simmer 2 1/2 hours. Peel and wash the potatoes. Cut in half and add to the pot after 2 hours. Add salt to taste. Check pot often and add additional water if too much evaporates.

Chop the cabbage in to eighths. Remove 2 cups of broth from the stew and put into a large stock pot. Place the cabbage in the pot with 2 cups broth and 2 cups water and boil with the sausages until cabbage is soft.

Take as much stock from the pot of meat as you need and mix it with equal amount of stock from the cabbage. Bring to a boil. Break angel hair pasta pieces in quarters. Add pasta to pot and cook until al dente.

This delicious cocido madrileno is served from two dishes. Serve up the pasta with broth in soup bowls as a first course.

In a deep open serving dish, arrange garbanzo beans (well-drained) on one side, then on the other side place beef, cabbage and sausages cut in half. Let everyone mix the ingredients and enjoy!

Because this is one of the most traditional regional dishes of Madrid, it is eaten May 15th on the feast day of Saint Isidore, "San Isidro," the patron saint of Madrid. Details in May Festivals in Spain by About's Guide to Spain Travel

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