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Name: Cocido Madrileño
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Madrid, Spain
Ingredients: 400 g dried chickpeas; 500 g beef shank; 400 g chicken pieces; 200 g pork belly; 1 cured ham bone; 150 g chorizo; 150 g morcilla; 400 g green cabbage; 500 g potatoes; 2 carrots; 1 onion; 3 cloves garlic; 2 tsp salt; 100 g fine soup noodles

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Madrid, Spain3 h 30 minServes 6cooked before

Cocido Madrileño

Ingredients14

dried chickpeas400 g
beef shank500 g
chicken pieces400 g
pork belly200 g
cured ham bone1
chorizo150 g
morcilla150 g
green cabbage400 g
potatoes500 g
carrots2
onion1
garlic3 cloves
salt2 tsp
fine soup noodles100 g

vegetablemeatspice & saucegrain

Method

Soak the chickpeas in cold water overnight, then drain.
Put the beef, chicken, pork belly, ham bone, onion, garlic, and chickpeas in a large pot, cover with cold water, and bring slowly to a boil, skimming the foam.
Simmer gently for about 2 hours, adding salt partway through.
Add the chorizo, carrots, and potatoes and cook for 30 minutes.
Add the cabbage and morcilla and simmer 20–30 minutes more, until the chickpeas and meats are tender.
Strain some broth, cook the noodles in it, and serve this as the first course.
Serve the chickpeas and vegetables as the second course, then the meats as the third, with the remaining broth on the side.