Cocido Madrileño

Cocido Madrileño

Madrid's iconic three-course winter stew, in which chickpeas, meats and vegetables are slowly simmered together and served in stages: first the noodle broth, then the chickpeas and vegetables, and finally the meats. Plan ahead — the chickpeas need to soak overnight.

Prep

30 min

Cook

180 min

Total

210 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) dried chickpeas, soaked overnight in cold water with 1 tsp bicarbonate of soda
• •500 g (1.1 lb) beef shank with bone, morcillo / chuck shin, bone-in for body
• •300 g (10½ oz) pork belly or fresh bacon, tocino, in one piece
• •1 whole bone-in ham hock or jamón end, tocino de jamón for depth; substitute a smoked ham hock
• •2 whole Spanish chorizo sausages, cured, semi-dry; do not substitute Mexican-style chorizo
• •1 whole small head of white cabbage (repollo), cut into 6 wedges, core kept intact
• •2 medium carrots, peeled, left whole
• •2 medium waxy potatoes, peeled, halved if large
• •1 whole large leek, halved lengthwise and rinsed well
• •1 whole small onion, halved, skin on
• •2 whole bay leaves
• •1 tsp whole black peppercorns
• •15 g (½ oz) fine sea salt, plus more to taste
• •3.5 l (14 cups) cold water, more if needed to keep ingredients covered
• •100 g (3½ oz) fine dried egg noodles (fideos), broken into 5 cm / 2 in lengths; or use thin vermicelli
• •1 tbsp extra-virgin olive oil, for finishing the noodles

Steps

1. 1 Drain the soaked chickpeas and rinse well. Place them in a large heavy pot (at least 8 L / 17 qt) with the beef shank, pork belly, ham hock, onion, leek, bay leaves, peppercorns and 3.5 L of cold water. Bring slowly to a boil, skimming the grey foam that rises for the first 10 minutes.
2. 2 Once the foam subsides, add 15 g salt, reduce the heat and simmer gently, partially covered, for 1 hour 30 minutes. Skim occasionally; the broth should stay a clear amber, not cloudy.
3. 3 After 1 hour 30 minutes, add the chorizo and continue simmering for 30 minutes more.
4. 4 Add the cabbage wedges, carrots and potatoes and simmer for a further 25–30 minutes, until the chickpeas are completely tender (they should crush easily between thumb and finger) and the beef is fork-tender.
5. 5 Using a slotted spoon and a fine sieve, transfer the broth to a separate saucepan — you should have about 1.5 L / 6 cups. Keep the chickpea pot at a bare simmer, uncovered.
6. 6 FIRST COURSE — SOPA: Bring the strained broth to a lively boil, drop in the broken fideos and cook 6–8 minutes until just tender. Stir in 1 tbsp olive oil and a pinch of salt. Ladle into warm bowls and serve immediately.
7. 7 SECOND COURSE — CHICKPEAS AND VEGETABLES: Using a slotted spoon, lift out the chickpeas, cabbage, carrots and potatoes, arrange on a large platter, and season with a generous drizzle of olive oil and a pinch of coarse salt. Keep warm.
8. 8 THIRD COURSE — CARNES: Lift out the meats — slice the beef shank across the grain, the pork belly into thick pieces, the chorizo into thick coins, and shred any meat from the ham hock. Arrange on a warm platter and bring to the table with the vegetables.
9. 9 Doneness cues: beef shank should reach an internal temperature of 85 °C / 185 °F and feel tender when pierced; chorizo should be heated through to 74 °C / 165 °F internally; chickpeas must be fully soft, not chalky in the centre.
10. 10 Serve all three courses together at the table so each person builds their own progression — soup, then garbanzos and verdura, then the meats — exactly as it is eaten in Madrid.