SPANISH COCIDO
This is a traditional Madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the beef very tender. I cooked this for a dinner party last week and it was a great success.
Provided by kittykarate
Categories Meat
Time 11h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute beef in oil in casserole dish until lightly browned.
- Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
- When onion limp and golden, add tomatoes and stock.
- Puree one can of chickpeas and add to mixture.
- Cover casserole and cook at 100 C for 5 hours.
- Drain second can of chickpeas and add to stew, cook for 30 minutes more.
- Season with salt and pepper and add sherry just before serving.
COCIDO MADRILENO
This Spanish cocido hails from Madrid and is a hearty all-in-one meal, perfect for a chilly winter evening. Serve with bowls of noodle soup.
Provided by Luis Luna
Categories World Cuisine Recipes European Spanish
Time 9h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
- Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
- Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
- Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
- Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
- When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
- Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.
Nutrition Facts : Calories 1308.4 calories, Carbohydrate 108.4 g, Cholesterol 152.8 mg, Fat 65.2 g, Fiber 25.6 g, Protein 74 g, SaturatedFat 17.7 g, Sodium 1449.3 mg, Sugar 18.1 g
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- Place the chicken in a large pot and add the stock and enough water to cover it. Add the onion, garlic, bay leaf, celery, and bring to a boil. Skim foam off the top if any (if it appears later, skim again), cover the pot, and simmer for 10 minutes over low heat. Add the carrots and potatoes and simmer for 15 minutes more.
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- Add the saffron to some boiling water, stir well then make up to 3 litres using cold water. Drain the chickpeas and place in a large cooking dish or tin with the chicken, chorizo, pork, garlic, and rosemary sprigs. Season generously with salt and pepper then pour over the saffron water – add more water, if necessary, to ensure the mixture is fully covered. Cover tightly and place in a cold oven. Turn on to 180°C/fan160°C/gas 4 and cook for 4-6 hours until the chickpeas and meat are very tender.
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