The secrets of a perfect Madrid stew, recipe with video included
Cocido is one of the most popular traditional dishes of Spanish gastronomy. There are different ways to prepare it, depending on the region or even depending on who cooks it. Today we prepare our recipe for Madrid stew, which may not coincide with that of many of you as it is a tremendously versatile and adaptable dish.
Although the Madrid stew can be enjoyed at any time of the year, it is in the cold months when it feels like the most. Perfect for feeding many mouths, when we prepare it it is always in large quantities. The intention? Have enough leftovers to be able to make recipes as tasty as old clothes, or some cooked croquettes or simply sauté the chickpeas with vegetables and use the broth for sauces.
How to get a perfect Madrid stew: its secrets
The Madrid stew is traditionally served in three caps, that is, in three parts. The noodle soup is served first, then the chickpeas and vegetables, and finally the meats and meats.
This canonical formula can be varied to taste. There are those who serve everything together, stew, or who add chickpeas to the soup and then serve the meats. Let everyone serve it and enjoy it as they want. We will not be the ones who establish any norm in this regard.
Tip one: noodle soup
Turns two and three: chickpeas with vegetables and meat
What we do want to share are our secrets so that the Madrid stew comes out perfect. And we say our Because, although there are more or less basic guidelines regarding the preparation of Madrid stew, the truth is that the formula varies considerably between cooks. In fact, ours has changed over time and, quite possibly, will continue to do so.
Years ago we cooked all the ingredients together in the same container. Now we separate the cabbage and also the chorizo. The first requires a cooking time that is difficult to adjust and the second adds too much fat to the broth, so we prefer to cook them separately.
The traditional pot requires more cooking time, but the result is superb.
Gone are the days of cooking in an express pot. We have switched to the traditional pot, chup chup and two to three hours of cooking over low heat. The flavors that are obtained are infinitely more powerful and allows us to control the point of each element, removing them from the pot when required.
We always recommend the use of good ingredients, although there are dishes that are not so noticeable. However, to get a perfect Madrid stew, it is essential that all products are of quality. From chickpeas to chorizo, through vegetables and, of course, meats.
The use of quality ingredients is key to achieving a perfect Madrid stew.
About meats we could say that anything goes, but always starting with the black pudding of veal and the chicken. From here we can enrich the set with a point of ham, beef brisket, pork ribs, knuckle, chicken instead of chicken, etc. The combinations are almost endless.
Cooked is one of those dishes that gains a lot with rest, so preparing it the day before consumption is a wise move. It is best to separate chickpeas, vegetables, and meats from the broth, as well as noodles. The latter we cook al dente, strain and cool immediately to cut the cooking, because when we reheat the soup they will finish cooking. The best way to reheat the rest of the elements is, also, in the broth of the stew.
IngredientsFor 4 people
- Chickpeas 200 g
- Veal knee bone 1
- Pork bone 2
- Cane bone 2
- Black pudding 300 g
- Hen 200 g
- Bacon 100 g
- Fresh chorizo 2
- Big potato 2
- Carrot 3
- Cabbage 0.5
- Hairy noodles 80 g
- Extra virgin olive oil
- Sweet paprika (optional)
- Garlic cloves 2
How to make Madrid stewDifficulty: easy
- Total time 3 h 30 m
- Elaboration 30 m
- Cooking 3 h
The night before the eve we put the chickpeas to soak in warm water with two tablespoons of salt.
In a large pot we put the black pudding and the chicken, all the bones and the bacon. Heat to a boil. We lower the heat to easily remove the foam that forms (when it boils in spurts it is impossible). When there are no more impurities in the water we introduce the chickpeas, drained from the soaking water and into a network.
Cook for about three hours or until the chickpeas are cooked. Meanwhile, in a separate saucepan, cook the cabbage half (in one piece) in plenty of water for about 30 minutes. Drain, chop and fry in a pan with a little oil and a couple of garlic cloves. Before removing from the heat add half a teaspoon of sweet paprika (optional) and season to taste. We reserve.
We heat water in a small saucepan and, when it begins to boil, we introduce the chorizos. We cook for five minutes, remove and reserve. We discard the cooking water.
Peel and chop the carrots and potatoes into pieces of equal size. We introduce the vegetables in the pot when there is half an hour of cooking (approximately two and a half hours from when we add the chickpeas). We take the opportunity to adjust the salt point. We cover the pot and finish the stew.
We remove the stumbling, add the noodles to the broth and cook for two minutes. Meanwhile, we distribute the vegetables and chickpeas in one source, the meats in another and prepare a tureen so that, as soon as the soup is ready, we fill it and bring all the elements to the table to serve the Madrid stew in the traditional three volcos .