The Cocido Madridleño is an ancient local Winter dish from working class origins to the artistocracy. Versatile and ad hoc, its uncountrable varieties reflect the cold Sierra Highlands of Madrid and the culture from which it developed from the Sephardics (Adafina) and Moroccans Hot Pots, and Couscous and the pucheros & ollas (stews ) of Latin America & South America and The French Pot au Feu many centuries ago.
Francesca Guillamet´s Cocido Madrileño Photo ..
Here is the authentic ancient classic with Meat and Chickpeas ..
500 grams of soaked overnight Chickpeas ( Garbanzos )
500 grams of Veal shank
410 grams chicken boned ( Hen was used in ancient times )
100 grams of Manteca de Cerdo ( fresh pork fat ) ( Foreigners are advised to use Spanish Evoo )
100 grams cured / aged Iberian Ham
250 grams Green Cabbage ( boiled separately in salt wáter )
200 Grams of Fresh Porc Sausage
200 Grams of Buttifarra Catalan White Blood Sausage
200 Grams of Morcilla de Burgos Fresh Blood Sausage
2 médium sized onions
One may add a few threads of Saffron
60 Ml. Spanish Evoo.
1 Large Orange "traditional" carrot diced
1) Place 12 cups of wáter in a wide based pot and start heating ..
2) When the wáter begins to high simmer, place the beef shank and the porc fat and the ham in the wáter. The wáter should just cover the meats.
3) Then once the meat is tender, strain the meat and replace in clean pot with wáter just to cover and add the onion, carrot, salt to taste, saffron threads which were soaked in wáter for 12 minutes with the saffron wáter and simmer on low low flame with the sausages approx. 1 hour or until meats are totally tender ..
4) Drain the cabbage when tender and place in a skillet with Evoo when done and sauté with garlic.
5) Now one may add potatoes and other veggies should they wish to ..
6) I add manitas, porc feet and not the chicken.
7) This main course is served with a chicken or hen broth and Fideaù or Fideo Noodles as a starter historically ..
8) Slow simmer your beans until they are tender yet not mushy. Adjust the salt and add a pinch of pimentón de La Vera .. And a drizzle of Evoo to keep them moist ..
We find it a bit too much .. (Step number 7).
This time we subbed Buttifarra White Blood Sausage for the other meats and Fresh Porc Sausage .. We did not use chicken this time .. nor cabbage this time ..
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