Cocido Madrileño

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Recipe

Ingredients

150 g	chickpeas, soaked overnight
200 g	beef shank
150 g	pork belly
1	chorizo sausage
1	morcilla (blood sausage)
1	potato, peeled and halved
1	carrot, peeled and chopped
1	onion, peeled
1	cabbage, quartered
2 cloves	garlic, peeled
1	bay leaf
1 pinch	saffron threads
to taste	salt
to taste	black pepper

Instructions

1. 1 Drain and rinse the soaked chickpeas.
2. 2 In a large pot, add the beef shank, pork belly, chorizo, morcilla, onion, garlic, and bay leaf. Cover with water.
3. 3 Bring to a boil, skimming off any foam that rises to the surface.
4. 4 Add the chickpeas to the pot and reduce the heat to a simmer. Cook for about 1.5 hours.
5. 5 Add the potato, carrot, and cabbage to the pot. Continue to simmer for another 30 minutes or until the vegetables are tender.
6. 6 In a small bowl, dissolve the saffron threads in a bit of hot broth from the pot, then add back to the pot.
7. 7 Season with salt and black pepper to taste.
8. 8 Remove the meats and sausages from the pot. Slice them into serving pieces.
9. 9 Serve the broth as a first course, followed by the meats and vegetables as a second course.