Cocido Madrileño(Spanish beef and garbanzo dinner)
Oct 25, 2010 3:57:53 GMT
Post by cristina on Oct 25, 2010 3:57:53 GMT
Cocido Madrileño
Note: I use whatever meat I’m in the mood for, and rarely chicken. Usually all beef, or a mix of beef and pork and really good quality chorizo sausage. I always include at least one marrow bone. I think meat choices are personal preference, but I do like using a piece of chuck because it shreds nicely. The following recipe is my guide. I never follow it exactly (and I don’t like cabbage), but it gives a good general base recipe. Adapted from Penelope Casas’ The Foods and Wine of Spain.
1 lb dried garbanzo beans
2 chicken thighs
2 ½ lbs beef chuck
¼ lb slab bacon, in one piece
½ lb chorizo sausage
¼ lb morcilla (blood sausage)
¼ lb cured ham, in a thick piece
18 c cold water
S & P
1 onion, peeled and halved
1 leek, or 2 large scallions, well cleaned
2 cloves peeled garlic
2 large carrots, scraped
4 medium new potatoes, peeled
4 oz fine noodles
Pelotas (if you like these little meatballs)
1 c shredded beef chuck, from the pot
½ c chopped bacon, from the pot
2 eggs
1 clove garlic, minced
1 Tbsp minced parsley
2 Tbsp broth (from the pot)
S & P
Bread crumbs
1 Tbsp olive oil
Repollo
2 Tbsp olive oil
2 Tbsp chopped onion
1 clove garlic, minced
½ head cabbage, coarsely chopped
S & P
The day before, soak the garbanzos in salted water. Place the meat and bones in a very large stockpot along with the water, S & P. Bring to a boil, then turn to a simmer for 1 ½ hours, skimming the fat periodically. Cool, then refrigerate. Remove solid fat after cooled.
The following day, drain garbanzos and add to the meats, preferably in a cheesecloth bag for easy removal. Add the onion, leek, garlic, carrots and potatoes. Adjust seasonings, cover and simmer 1 hour.
To make the pelotas (meatballs), place the beef, bacon and eggs in the bowl of a food processor or blender and beat until smooth. Transfer to another bowl and add the garlic, parsley, broth, S&P and enough bread crumbs so the mixture can be handled. Form into little sausage shapes or meatballs. Little, as in 1-2 inches. Heat oil in a skillet and fry until golden. Drain, then add them to the soup pot and continue cooking the cocido, covered, about 2 ½ hours more, until the garbanzos are tender and the broth is slightly thickened.
To make the cabbage (which I skip)
Heat the oil in a skillet. Sauteé the onion and garlic until the onion is wilted. Add the cabbage, S & P and continue to cook over medium flame until the cabbage is tender.
If noodles are desired, cook separately until tender. Drain.
To serve the cocido, strain the broth, leaving some liquid to cover the meats. Mix the broth with the noodles – this will be the soup, which is served first.
Arrange the meats and vegetables on a platter (or two), cutting the meats and vegetables into serving portions, leaving the Pelotas whole. Place the cabbage on one of the platters. Serve with a hearty red wine.
My notes:
This is a two day dish to make, so I like to front load the work to the first day. I simmer the meats and seasonings in water for about 4 hours, then add the vegetables for another 1 ½ hrs. I like carrots, turnips, parsnips, potatoes and leeks. Also, when the meat first goes in, I add a whole onion studded with cloves along with a cinnamon stick. After the meat is done, I separate everything into individual containers. Broth vs meat vs vegs.
On day two, I remove the fat from the broth to put back into a pot and bring to a simmer. I add any new, uncooked vegetables I might be in the mood for. When those are cooked, I add back the cooked vegetables from the day before, along with the noodles or rice if I’m using.
I serve it as a stew, rather than in parts. Mostly because, at this point, I am tired of washing dishes and pans.
But I think its a worthwhile effort a few times a year. And it just tastes so damned good.
I also think it lends itself to all kind of variety. I'd like it with cannelini beans, or spinach added, for example. And seasonings could change based on the meat you decide to add. Tougher, cheaper cuts of meat work best, here, btw.
Note: I use whatever meat I’m in the mood for, and rarely chicken. Usually all beef, or a mix of beef and pork and really good quality chorizo sausage. I always include at least one marrow bone. I think meat choices are personal preference, but I do like using a piece of chuck because it shreds nicely. The following recipe is my guide. I never follow it exactly (and I don’t like cabbage), but it gives a good general base recipe. Adapted from Penelope Casas’ The Foods and Wine of Spain.
1 lb dried garbanzo beans
2 chicken thighs
2 ½ lbs beef chuck
¼ lb slab bacon, in one piece
½ lb chorizo sausage
¼ lb morcilla (blood sausage)
¼ lb cured ham, in a thick piece
18 c cold water
S & P
1 onion, peeled and halved
1 leek, or 2 large scallions, well cleaned
2 cloves peeled garlic
2 large carrots, scraped
4 medium new potatoes, peeled
4 oz fine noodles
Pelotas (if you like these little meatballs)
1 c shredded beef chuck, from the pot
½ c chopped bacon, from the pot
2 eggs
1 clove garlic, minced
1 Tbsp minced parsley
2 Tbsp broth (from the pot)
S & P
Bread crumbs
1 Tbsp olive oil
Repollo
2 Tbsp olive oil
2 Tbsp chopped onion
1 clove garlic, minced
½ head cabbage, coarsely chopped
S & P
The day before, soak the garbanzos in salted water. Place the meat and bones in a very large stockpot along with the water, S & P. Bring to a boil, then turn to a simmer for 1 ½ hours, skimming the fat periodically. Cool, then refrigerate. Remove solid fat after cooled.
The following day, drain garbanzos and add to the meats, preferably in a cheesecloth bag for easy removal. Add the onion, leek, garlic, carrots and potatoes. Adjust seasonings, cover and simmer 1 hour.
To make the pelotas (meatballs), place the beef, bacon and eggs in the bowl of a food processor or blender and beat until smooth. Transfer to another bowl and add the garlic, parsley, broth, S&P and enough bread crumbs so the mixture can be handled. Form into little sausage shapes or meatballs. Little, as in 1-2 inches. Heat oil in a skillet and fry until golden. Drain, then add them to the soup pot and continue cooking the cocido, covered, about 2 ½ hours more, until the garbanzos are tender and the broth is slightly thickened.
To make the cabbage (which I skip)
Heat the oil in a skillet. Sauteé the onion and garlic until the onion is wilted. Add the cabbage, S & P and continue to cook over medium flame until the cabbage is tender.
If noodles are desired, cook separately until tender. Drain.
To serve the cocido, strain the broth, leaving some liquid to cover the meats. Mix the broth with the noodles – this will be the soup, which is served first.
Arrange the meats and vegetables on a platter (or two), cutting the meats and vegetables into serving portions, leaving the Pelotas whole. Place the cabbage on one of the platters. Serve with a hearty red wine.
My notes:
This is a two day dish to make, so I like to front load the work to the first day. I simmer the meats and seasonings in water for about 4 hours, then add the vegetables for another 1 ½ hrs. I like carrots, turnips, parsnips, potatoes and leeks. Also, when the meat first goes in, I add a whole onion studded with cloves along with a cinnamon stick. After the meat is done, I separate everything into individual containers. Broth vs meat vs vegs.
On day two, I remove the fat from the broth to put back into a pot and bring to a simmer. I add any new, uncooked vegetables I might be in the mood for. When those are cooked, I add back the cooked vegetables from the day before, along with the noodles or rice if I’m using.
I serve it as a stew, rather than in parts. Mostly because, at this point, I am tired of washing dishes and pans.
But I think its a worthwhile effort a few times a year. And it just tastes so damned good.
I also think it lends itself to all kind of variety. I'd like it with cannelini beans, or spinach added, for example. And seasonings could change based on the meat you decide to add. Tougher, cheaper cuts of meat work best, here, btw.
