Cocido
Cocido Madrileno is a Spanish hotpot made of fresh and cured meats, a medley of vegetables and sweet fruits, and chickpeas cooked low and slow in well-seasoned stock. It's hearty, tasty, and perfect for holiday or Sunday dinners!
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons canola oil
- 3 saba bananas, peeled and halved
- 1 pound bone-in beef shank
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 teaspoon peppercorns
- 8 cups water
- 2 teaspoons salt
- 5 ounces chorizo de bilbao
- 4 ounces ham slices
- 1/2 whole chicken, cut into serving parts
- 15 ounces garbanzo beans, drained
- 1 head cabbage, quartered
- 8 pieces green beans, stemmed
- 1 bunch pechay, ends trimmed and leaves separated
- 3 eggplants
- 3 cloves garlic, peeled and minced
- 2 tablespoons vinegar
- 1 tablespoon oil
- salt to taste
Instructions
- 1
In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.
- 2
Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum that floats on top.
- 3
When the broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is tender.
- 4
In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pan and set aside.
- 5
Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color. Remove from pot and set aside.
- 6
Add another tablespoon of oil if needed. Add chicken and cook, turning on sides, until lightly browned. Remove from pot and drain on paper towels.
- 7
Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming scum that floats on top, for about 15 to 20 minutes or until chicken is cooked through.
- 8
Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
- 9
Add green beans and cabbage and cook until tender yet crisp.
- 10
Add pechay and cook for another 1 minute. Season with additional salt as needed.
- 11
To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve hot with berenjana sauce.
- 12
For the Berenjana Sauce
- 13
Over open stove flames, roast eggplant until skins are charred. Under cold running water, peel and discard skins.
- 14
In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.