Spanish meat stew cocido
8 servings
180 minutes
Cocido is a hearty Castilian peasant dish that is somewhat reminiscent of our pea soup with smoked meats. Cocido replaces both the first and second course.
1
Soak the chickpeas in water overnight, then drain and rinse.
- Chickpeas: 400 g
2
Cut all the meat into large pieces about 5 cm on each side, place it in a pot, and cover with water.
- Veal: 300 g
- Jamon (Spanish cured ham): 140 g
- Bone-in beef loin (rib roast): 500 g
- Bacon: 150 g
- Chorizo: 300 g
3
Put on the fire, bring to a boil, remove the foam, salt to taste and cook on low heat for about an hour. After an hour, add chickpeas.
- Salt: to taste
- Chickpeas: 400 g
4
Also add whole onion, garlic, and carrot, along with cabbage. Cover with a lid and simmer for 1.5 hours on low heat.
- Garlic: 2 cloves
- Onion: 1 head
- Carrot: 1 piece
- White cabbage: 600 g
5
Boil peeled potatoes in a separate pot until cooked, adding salt to taste.
- Potato: 2 pieces
- Salt: to taste
6
Strain the broth.
7
Place the meat with vegetables and chickpeas on a large plate.
8
Bring the broth to a boil and cook the noodles in it.
- Vermicelli: 120 g
9
Cut the vegetables into large pieces and return them to the meat with chickpeas, also add the potatoes there.
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Potato: 2 pieces
10
Serve with soup - noodles.
