- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 825 kcal
Quick summary
“The cocido madrileño is the most celebrated Spanish stew with multiple courses, cooking beef, pork, and chicken with chickpeas, carrots, potatoes, and cabbage in a pressure cooker. It is worth preparing to gather the family around a nutritious golden broth and a hearty platter of tender meats and vegetables.”
What you need to know
- Remove the foam and impurities that rise to the surface in the initial boiling of the meats before covering the pressure cooker.
- Cook the meats for 1 hour under pressure and then add the soaked chickpeas, carrots, and potatoes for the second 30-minute stage.
- Incorporate the sliced cabbage in the last 10 minutes of cooking to keep the leaves tender without falling apart in the aromatic broth.
Ingredients
Main
- 500g of beef (muscle or brisket)
- 300g of pork (ribs or bacon)
- 300g of chicken (thigh or breast)
- 200g of chickpeas
- 2 sliced carrots
- 1 large potato in cubes
- 1 medium cabbage cut into slices
- 1 onion
- 4 cloves garlic, minced
- Salt and pepper to taste
- Enough water to cover the ingredients
- Soak the chickpeas for at least 8 hours.
- In a pressure cooker, place the meats, the whole onion, and the minced garlic.
- Cover with water, season with salt and pepper and bring to high heat.
- When it starts to boil, remove the foam that forms on the surface.
- Close the pressure cooker and cook for about 1 hour after it reaches pressure.
- Release the pressure and add the chickpeas, carrots, and potatoes.
- Cook for another 30 minutes or until the meats and vegetables are tender.
- Add the cabbage and cook for another 10 minutes.
- Thus, check the seasoning and serve hot with a little broth.
Instructions
Principal
- Soak the chickpeas for at least 8 hours.
- In a pressure cooker, place the meats, the whole onion, and the minced garlic.
- Cover with water, season with salt and pepper and bring to high heat.
- When it starts to boil, remove the foam that forms on the surface.
- Close the pressure cooker and cook for about 1 hour after it reaches pressure.
- Release the pressure and add the chickpeas, carrots, and potatoes.
- Cook for another 30 minutes or until the meats and vegetables are tender.
- Add the cabbage and cook for another 10 minutes.
- Thus, check the seasoning and serve hot with a little broth.
Chef's tips
- Hydrate the chickpeas in warm water with a pinch of salt for at least 8 to 12 hours to ensure even cooking.
- Strain the abundant broth formed in the cooking of the meats to serve first as an opening soup (noodle soups).
- Wait for the pressure to release completely naturally before opening the pot so that the meats become extremely tender.
Variations
- Traditional service in three turns: serve the broth with angel hair pasta first, then the chickpeas with the vegetables, and finally the sliced meats.
- Addition of typical sausages: add cured chorizo and Spanish blood sausage cooked separately to flavor the dish without clouding the broth.
- Sautéed cabbage with garlic: cook the cabbage separately and sauté it slightly in olive oil with plenty of golden garlic and paprika before placing it in the dish.
Substitutions
- Beef (shank or brisket): replace with beef ossobuco, chuck in large cubes, or boneless beef ribs.
- Pork meat (rib or bacon): use smoked bacon, desalted salted pork loin, or fresh pork knuckle.
- Raw chickpeas: use previously cooked chickpeas (adding them only in the final 10 minutes along with the cabbage).
How to store
Store the shredded meats, the vegetables with the chickpeas and the broth in separate jars in the refrigerator for up to 3 days. Reheat the broth until boiling and use it to drizzle the meats and vegetables in a double boiler or microwave.
Can it be frozen?
You can freeze the strained broth and the meats with the chickpeas for up to 90 days in suitable containers. Avoid freezing potatoes cooked in broth, as they acquire a crumbly and watery texture after thawing.
What to serve with
Serve with homemade tomato sauce with cumin, pickled green chilies, slices of rustic bread, and glasses of red wine from La Rioja. The broth served with thin noodles opens the banquet with comfort.
Frequently asked questions
Can I make the entire recipe in a regular cast-iron pot?
Yes, traditional preparation in a regular pot takes about 3 to 4 hours over constant low heat, monitoring the water to keep the ingredients covered.
How to prevent the chickpeas from staying hard during cooking?
Always place the chickpeas in already hot or boiling water and use good quality beans previously soaked for at least 8 hours.
Why remove the foam from the surface at the beginning?
The foam contains residues of coagulated proteins from raw meats; removing it at the beginning ensures a clear, bright, and clean-tasting broth.
What are the 'three vuelcos' of cocido madrileño?
It is the traditional way of serving in three stages: first the broth with small pasta, second the chickpeas with the vegetables, and third the shredded meats.
