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Cocido Madrileño: The Traditional Spanish Flavor

Name: Cocido Madrileño: The Traditional Spanish Flavor
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g of beef (muscle or brisket); 300g de carne suína (costela ou 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.

Por

Master Receita Solta

Cocido Madrileño: The Traditional Spanish Flavor

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories825 kcal

Resumo para quem tem pressa

"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."

Cocido Madrileño: The Traditional Spanish Flavor

O Que Você Precisa Saber

- 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 Course

500g of beef (muscle or brisket)
300g de carne suína (costela ou 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

Main Course

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.

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Chef 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

- Servicio tradicional em três vueltas: sirva primeiro o caldo com macarrão cabelo de anjo, depois o grão-de-bico com os legumes, e por fim as carnes fatiadas. - Adição de embutidos típicos: adicione chouriço curado e morcela espanhola cozidos à parte para aromatizar o prato sem turvar o caldo. - Refogado de repolho com alho: cozinhe o repolho à parte e refogue-o ligeiramente em azeite com bastante alho dourado e páprica antes de dispor na travessa.

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 You Freeze It?

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

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.