Cocido Madrileno
Authentic Cocido Madrileno Recipe from Spain | Ingredients include Cardoons
Introduction
Cocido Madrileno is a traditional Spanish stew that originated in Madrid. This hearty and flavorful dish is a popular comfort food in Spain, especially during the colder months. It is made with a variety of meats, vegetables, and chickpeas, simmered together to create a delicious and satisfying meal.
History
Cocido Madrileno has been a staple in Spanish cuisine for centuries. It is believed to have originated in the region of Madrid, where it was traditionally prepared as a way to make use of leftover meats and vegetables. Over time, the recipe evolved to include a specific combination of ingredients, including cured beef, pork loin, chicken, chickpeas, and a variety of vegetables.
Ingredients
- 0.5 kg cured brisket of beef or silverside in one piece
- 1 kg diced pork loin
- 2 chorizos (or other smoked sausage), cut into 1 inch pieces
- 4 cloves garlic, chopped
- 1 onion, sliced
- 0.5 cup garbanzo beans (chickpeas) from a can
- 1 chicken breast bone-in, cut into pieces
- 2 cups chicken stock
- 2 medium carrots, diced in big chunks
- 1 sweet potato
- 1 cup diced cabbage
- 1 cup prepared cardoons cut into 8 cm lengths (or celery or more cabbage)
- 2 bay leaves
- Pinch of ground cloves
- 2 tbsp olive oil
- 1 tbsp butter
- salt and freshly ground pepper to taste
- Cooked noodles, chopped raw onion, and pickled peppers for serving
How to prepare
- Season the pork and chicken with salt and freshly ground black pepper to taste.
- Heat the olive oil and butter in a large heavy skillet and sauté the pork and chicken until lightly browned.
- Set aside and add garlic and onions to the oil.
- Sauté for 3-4 minutes and add the rest of the ingredients.
- Sauté for 5 minutes more, deglaze with the chicken stock and tomato sauce, and return the pork and chicken to the skillet.
- Cover the cocido with a lid and simmer for about 20-25 minutes, or until the sweet potato is cooked and tender.
- Ladle the broth from the meats into bowls (keep the meats warm in a little broth) and serve as a first course with the noodles, onion, and peppers.
- Serve the meats and chickpeas as a second course with the potatoes and cabbage, moistening everything with a bit of broth.
Variations
- Vegetarian option: Omit the meats and add extra vegetables such as potatoes, squash, and green beans for a vegetarian version of the stew.
- Seafood version: Replace the meats with seafood such as shrimp, mussels, and fish for a lighter and more seafood-focused version of the stew.
Cooking Tips & Tricks
Season the meats with salt and pepper before browning to enhance the flavor of the dish.
- Sautéing the garlic and onions before adding the rest of the ingredients will help to develop the flavors in the stew.
- Simmer the stew slowly over low heat to allow the flavors to meld together and the meats to become tender.
- Serve the broth from the meats as a first course, followed by the meats, chickpeas, and vegetables as a second course for a traditional presentation.
Serving Suggestions
Cocido Madrileno is traditionally served with cooked peppers on the side and a glass of red wine. It can also be accompanied by crusty bread or a side salad for a complete meal.
Cooking Techniques
Browning the meats before simmering will add depth of flavor to the stew.
- Simmering the stew slowly over low heat will allow the flavors to develop and the meats to become tender.
Ingredient Substitutions
If cured beef is not available, you can use beef brisket or chuck roast as a substitute.
- If pork loin is not available, you can use pork shoulder or pork belly as a substitute.
- If chicken breast is not available, you can use chicken thighs or drumsticks as a substitute.
Make Ahead Tips
Cocido Madrileno can be made ahead of time and reheated before serving. The flavors will continue to develop as the stew sits, making it even more delicious the next day.
Presentation Ideas
Serve Cocido Madrileno in individual bowls, with the broth from the meats served as a first course, followed by the meats, chickpeas, and vegetables as a second course. Garnish with fresh parsley or chopped chives for a pop of color.
Pairing Recommendations
Cocido Madrileno pairs well with a variety of Spanish wines, such as Tempranillo or Garnacha. It can also be enjoyed with a side of crusty bread or a simple green salad.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to prevent the stew from drying out.
Nutrition Information
Calories per serving
650 per serving
Carbohydrates
- Chickpeas: 27g per serving
- Sweet potato: 26g per serving
- Cabbage: 6g per serving
- Total Carbohydrates: 59g per serving
Fats
- Olive oil: 14g per serving
- Butter: 7g per serving
- Total Fats: 21g per serving
Proteins
- Cured beef: 25g per serving
- Pork loin: 30g per serving
- Chicken breast: 27g per serving
- Sausage: 15g per serving
- Total Proteins: 97g per serving
Vitamins and minerals
Vitamin A: 120% DV
- Vitamin C: 80% DV
- Iron: 25% DV
- Calcium: 10% DV
Alergens
Contains: Gluten (if using noodles), Dairy (butter)
Summary
Cocido Madrileno is a nutrient-rich dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal that can be enjoyed as a complete meal on its own.
Summary
Cocido Madrileno is a classic Spanish stew that is hearty, flavorful, and satisfying. With a combination of meats, vegetables, and chickpeas simmered together, this dish is a perfect comfort food for any occasion. Enjoy it with a glass of red wine and some crusty bread for a complete and delicious meal.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a moth to a flame. Cocido Madrileño, a traditional Spanish stew that hails from the region of Madrid, is a dish that holds a special place in my heart. I first learned how to make this delicious meal from my dear friend Maria, who was a master in the kitchen.
Maria and I had been friends for years, and she had always been generous in sharing her culinary knowledge with me. One day, she invited me over to her home for a cooking lesson, and I eagerly accepted. As soon as I walked into her kitchen, I could smell the rich aromas of simmering broth and hearty vegetables. Maria had a large pot bubbling away on the stove, and she greeted me with a warm smile.
"Today, we are going to make Cocido Madrileño," Maria announced, as she began to gather the ingredients. She explained that this traditional Spanish stew was a staple in her family, and she had learned how to make it from her own grandmother. As she chopped onions, garlic, and tomatoes, Maria shared stories of her childhood spent watching her grandmother cook in the kitchen.
I watched in awe as Maria expertly layered the ingredients in the pot – first the beef and pork, then the vegetables, and finally the chickpeas and chorizo sausage. She poured in the broth and seasoned the stew with a blend of aromatic spices. As the stew simmered on the stove, filling the kitchen with its mouthwatering scent, Maria shared tips and tricks for getting the flavors just right.
After several hours of simmering, the Cocido Madrileño was ready to be served. Maria ladled the stew into bowls and garnished it with a sprinkle of fresh parsley. As I took my first bite, I was transported back to the streets of Madrid, where the aroma of simmering Cocido Madrileño wafted through the air.
From that day on, I was hooked on this traditional Spanish dish. I made it for my family and friends, sharing the recipe and the stories behind it with anyone who would listen. Over the years, I have made Cocido Madrileño countless times, tweaking the recipe here and there to suit my own tastes.
Each time I make this stew, I am reminded of the special bond I shared with Maria and the joy of learning from her in the kitchen. Cooking Cocido Madrileño is more than just following a recipe – it is a way for me to connect with my heritage and the culinary traditions that have been passed down through generations.
As I sit down to enjoy a bowl of Cocido Madrileño, I am grateful for the memories and experiences that have shaped me into the cook I am today. And I know that as long as I have this recipe in my repertoire, a piece of Maria will always be with me in the kitchen.
Categories
| Spanish Recipes |