Cocido Madrileno

Cocido Madrileno Ingredients

COCIDO	PELOTAS (MEAT BALLS
3 c Dried chick peas	1 c Shredded beef chuck (from
One chicken, cut into	1/3 c Chopped bacon (from the pot)
2 1/2 lb Beef chuck	2 Eggs
1 lb Pork loin, cut into 2-inch	2 Cloves garlic, minced
1/4 lb Slab bacon, in one piece	1 tb Minced parsley
1 lb Ham hocks	2 tb Broth, (up to 3)
2 c Dry white wine	Salt and pepper to taste
6 c Rich chicken stock,	1/4 c Bread crumbs, or more as
8 c Cold water	1 tb Olive oil
1 lb Chorizo sausage	REPOLLO (SAUTEED CABBAGE
2 md Onions, peeled and quartered	2 tb Olive oil
3 Cloves garlic, finely	1/4 c Chopped onion
3 Carrots, peeled and cut into	1 Clove garlic, minced
3 md New potatoes, peeled and cut	4 c Shredded cabbage
1 Bay leaf	Salt and pepper to taste
Salt and pepper to taste

Instructions for Cocido Madrileno

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 tast e 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 t 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, ba con, 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 pa ss the meat and vegetable platter separately at the table. >From Taste Show #TS4837 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" on Apr 19, 1997

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bacon	Beef	Bread crumbs	Cabbage
Carrot	Chick peas	Chicken	Chicken Stock
Eggs	Garlic	Ham	Olive Oil
Onion	Parsley	Pork	Potato
Sausage	White Wine

Soups Beef Pork Sausage Peas & bean Chicken Bread Crumb Cabbage Carrot Olive oil Garlic Onion Parsley Peas Pork Loin Potato Wine White wine Ham

for flavor and categorization

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