Cocido Madrileño

Cuisines

Best for

Recipe

Ingredients

	150 g	Chickpea , soaked overnight
	200 g	Beef shank
	150 g	Pork belly
	1	Chorizo
	1	Morcilla
	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 , to taste

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.