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Recipe Name: Cocido Madrileno Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 16

3 Cup(s) Dried chick peas
One chicken, cut into
serving pieces
2 1/2 Pound(s) Beef chuck
1 Pound(s) Pork loin, cut into 2-inch
1/4 Pound(s) Slab bacon, in one piece
1 Pound(s) Ham hocks
2 Cup(s) Dry white wine
6 Cup(s) Rich chicken stock
preferably home made
8 Cup(s) Cold water
1 Pound(s) Chorizo sausage
2 Onions, peeled and quartered
3 Cloves garlic, finely
3 Carrots, peeled and cut into
large pieces
3 New potatoes, peeled and cut
into large pieces
1 Bay leaf
Salt and pepper to taste
1 Cup(s) Shredded beef chuck, from
the pot
1/3 Cup(s) Chopped bacon, from the pot
2 Eggs
2 Cloves garlic, minced
1 Tablespoon(s) Minced Parsley
2 Tablespoon(s) Broth, up to 3
1/4 Cup(s) Bread crumbs, or more as
1 Tablespoon(s) Olive oil
1/4 Cup(s) Chopped onion
1 Clove garlic, minced
4 Cup(s) Shredded cabbage
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

Nutrition (calculated from recipe ingredients)
Calories: 635
Calories From Fat: 367
Total Fat: 40.6g
Cholesterol: 139.6mg
Sodium: 786.1mg
Potassium: 779.6mg
Carbohydrates: 23.5g
Fiber: 4.4g
Sugar: 6.1g
Protein: 37.3g

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