Cocido madrileno

16 Servings

Ingredients

Quantity Ingredient
3 cups Dried chick peas
One chicken, cut into serving pieces
2½ pounds Beef chuck
1 pounds Pork loin, cut into 2-inch pieces
¼ pounds Slab bacon, in one piece
1 pounds Ham hocks
2 cups Dry white wine
6 cups Rich chicken stock, preferably home made
8 cups Cold water
1 pounds Chorizo sausage
2 mediums Onions, peeled and quartered
3 Cloves garlic, finely chopped
3 Carrots, peeled and cut into large pieces
3 mediums New potatoes, peeled and cut into large pieces
1 Bay leaf
Salt and pepper to taste
1 cup Shredded beef chuck (from the pot)
⅓ cup Chopped bacon (from the pot)
2 Eggs
2 Cloves garlic, minced
1 tablespoon Minced parsley
2 tablespoons Broth, (up to 3)
Salt and pepper to taste
¼ cup Bread crumbs, or more as needed
1 tablespoon Olive oil
2 tablespoons Olive oil
¼ cup Chopped onion
1 Clove garlic, minced
4 cups Shredded cabbage
Salt and pepper to taste

Directions

COCIDO

PELOTAS (MEAT BALLS

REPOLLO (SAUTEED CABBAGE

The day before serving, soak the chick peas in cold water, let sit overnight. Place the chicken, beef, pork, bacon, and ham hock in a large stock pot. Add the wine, stock, and water. Add salt to tast e and bring to a boil. Skim off any scum that forms, lower the heat and simmer, partially covered, 1½ hours. Cool and refrigerate. The following day, remove the fat that solidified on the top of t he pot containing the meats.

Drain the chick peas, and add to the stock pot. Add the chorizo, onions, garlic, carrots, potatoes, and bay leaf. Bring to a gentle boil, lower heat, and simmer uncovered for 1 hour.

To make the meatballs, remove beef and shred enough to measure 1 cup, remove bacon and chop enough to measure ⅓ cup. Return unused portion of beef chuck and bacon to the stock pot. Add the beef, ba con, and eggs to bowl of a food processor, pulse until smooth. Transfer the mixture to a bowl, add the garlic, parsley, 2 tablespoons broth, salt and pepper to taste, and enough bread crumbs so that the mixture holds together. Add additional broth and bread crumbs as needed..

Form into sausage shapes, 2 inches long and 1- inch wide. Heat the oil in a large skillet and fry the meatballs until golden, 2 to 3 minutes per side.

Add them to the stock pot and continue simmering the Cocido, uncovered, 1 ½ hours more or until the chick peas are tender.

To make the cabbage, heat the oil in a large skillet, and saute the onion and garlic until the onion is translucent. Add the cabbage, salt and pepper to taste, and continue to saute, over medium heat , until the cabbage is tender.

To serve the Cocido, arrange the meats, vegetables, and cabbage on a serving platter, leaving the chorizos and meatballs whole, moisten with a little broth. Serve the broth in large soup bowls and pa ss the meat and vegetable platter separately at the table.

>From Taste Show #TS4837

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" <gaellon@...> on Apr 19, 1997

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