Cocido Madrileno

Recipe Ingredients

		*cocido*
3 cups	711ml	Dried chick peas
		One chicken - cut into serving pieces
2 1/2 lbs	1135g / 40oz	Beef chuck
1 lb	454g / 16oz	Pork loin - cut into 2-inch pieces
1/4 lb	113g / 4oz	Slab bacon - in one piece
1 lb	454g / 16oz	Ham hocks
2 cups	474ml	Dry white wine
6 cups	1422ml	Rich chicken stock - preferably home made
8 cups	1896ml	Cold water
1 lb	454g / 16oz	Chorizo sausage
2 lbs	908g / 32oz	Onions - peeled and (medium) quartered
3		Garlic - finely chopped
3		Carrots - peeled and cut into large pieces
3		New potatoes - peeled and cut (medium) into large pieces
1		Bay leaf
		Salt and pepper to taste
		*pelotas (meat Balls)**
1 cup	62g / 2.2oz	Shredded beef chuck - (from the pot)
1/3 cup	48g / 1.7oz	Chopped bacon - (from the pot)
2		Eggs
2		Garlic - minced
1 tablespoon	15ml	Minced parsley
2 tablespoons	30ml	Broth - (up to 3)
		Salt and pepper to taste
1/4 cup	36g / 1.3oz	Bread crumbs - or more as needed
1 tablespoon	15ml	Olive oil
		**repollo*
2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onion
1		Garlic - minced
4 cups	948ml	Shredded cabbage
		Salt and pepper to taste

Recipe Instructions

The day before serving, soak the chick peas in cold water, let sit overnight. Place the chicken, beef, pork, bacon, and ham hock in a large stock pot. Add the wine, stock, and water. Add salt to taste and bring to a boil. Skim off any scum that forms, lower the heat and simmer, partially covered, 1 1/2 hours. Cool and refrigerate. The following day, remove the fat that solidified on the top of tsp he pot containing the meats.

Drain the chick peas, and add to the stock pot. Add the chorizo, onions, garlic, carrots, potatoes, and bay leaf. Bring to a gentle boil, lower heat, and simmer uncovered for 1 hour.

To make the meatballs, remove beef and shred enough to measure 1 cup, remove bacon and chop enough to measure 1/3 cup. Return unused portion of beef chuck and bacon to the stock pot. Add the beef, bacon, and eggs to bowl of a food processor, pulse until smooth. Transfer the mixture to a bowl, add the garlic, parsley, 2 tablespoons broth, salt and pepper to taste, and enough bread crumbs so that the mixture holds together. Add additional broth and bread crumbs as needed. .

Form into sausage shapes, 2 inches long and 1- inch wide. Heat the oil in a large skillet and fry the meatballs until golden, 2 to 3 minutes per side. Add them to the stock pot and continue simmering the Cocido, uncovered, 1 1/2 hours more or until the chick peas are tender.

To make the cabbage, heat the oil in a large skillet, and saute the onion and garlic until the onion is translucent. Add the cabbage, salt and pepper to taste, and continue to saute, over medium heat , until the cabbage is tender.

To serve the Cocido, arrange the meats, vegetables, and cabbage on a serving platter, leaving the chorizos and meatballs whole, moisten with a little broth. Serve the broth in large soup bowls and pass the meat and vegetable platter separately at the table.

Source:
David Rosengarten

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