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Cocido Madrileño, the beloved Madrid stew, is a dish that captures the heartiness and tradition of Spanish cuisine. This slow cooked, multi layered meal is known for its comforting flavours and for being a celebration of Spain’s culinary history.
Served in stages and brimming with meats, vegetables, and legumes, Cocido Madrileño is the kind of meal that warms you from the inside out, making it perfect for family gatherings and cool weather meals.
What Is Cocido Madrileño?
Cocido Madrileño is a traditional Spanish stew that originates from Madrid, with each component served separately to highlight the variety of ingredients.
This stew is a true feast in three parts: the rich broth is served first, usually with thin noodles or rice; next come the tender chickpeas and vegetables; and finally, the selection of meats rounds off the experience.
The variety of ingredients, cooked together but served in distinct courses, makes Cocido Madrileño as much an event as it is a meal, with each course offering a different layer of flavour and texture.
Typically enjoyed as a communal dish, Cocido Madrileño is a quintessential part of Madrid’s culinary landscape, where it’s traditionally served in homes and restaurants on colder days.
Its method of preparation and serving style capture the warmth and togetherness that define Spanish dining, making it a dish that’s enjoyed not just for its taste but for the experience it creates.
Ingredients and Taste
The ingredients in Cocido Madrileño are simple yet carefully chosen to build a rich, flavourful stew. The foundation of the dish includes chickpeas, which lend a creamy texture and subtly earthy flavour, along with root vegetables like carrots, potatoes, and cabbage, which add depth and natural sweetness to the broth.
A variety of meats are then added, typically a mix of pork, chicken, chorizo, and morcilla (Spanish blood sausage), giving the stew a satisfying heartiness and layers of savoury flavour.
As the stew simmers, these ingredients meld together, creating a broth that is rich and deeply aromatic. The first course, the broth, is light yet full of flavour from the vegetables and meats, offering a delicate introduction to the meal.
In the second course, the chickpeas and vegetables take centre stage, tender and infused with the stew’s rich flavours. The final course features the meats, their flavours intensified through the long cooking process, delivering a savoury, robust finish to the meal.
The taste of Cocido Madrileño is both rustic and refined, with each component contributing to a complex and satisfying culinary experience.
A Taste of History
Cocido Madrileño has its roots in Spain’s long standing tradition of slow cooked, one pot meals that make the most of available ingredients. Originally developed as a simple, nourishing meal for working class families, this dish became more elaborate over time, evolving into the multi-course experience enjoyed today.
Its origins are often traced back to medieval times, influenced by Jewish Sephardic cuisine, where slow cooking chickpeas with meat became a common practice. As it spread through Madrid, the dish adapted to local tastes and ingredients, eventually becoming a beloved staple in Spanish households and restaurants.
The tradition of serving Cocido Madrileño in stages, especially during family gatherings or festive occasions, reflects the Spanish love for lingering over meals and savouring each element of the dish.
This custom also highlights the importance of sharing and hospitality within Spanish culture, where food is seen not only as sustenance but as a way to connect with others.
Cocido Madrileño (Madrid Stew) Recipe
Serves: 4 people
Ingredients:
- 300g dried chickpeas (garbanzos), soaked overnight
- 500g beef shank, cut into large chunks
- 300g pork belly, whole piece
- 200g morcilla (Spanish blood sausage)
- 200g chorizo sausage, whole piece
- 1 bone-in ham hock
- 2 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and halved
- 1 large cabbage, quartered
- 1 leek, white part only, halved
- Salt to taste
- Freshly ground black pepper
- Olive oil for drizzling
Directions
To begin, soak the chickpeas overnight in a large bowl of water, covering them well to allow expansion. Drain and rinse before use.
In a large, heavy pot, combine the beef shank, pork belly, ham hock, and chickpeas. Add enough water to cover the ingredients, then bring to a gentle boil. Skim off any foam that rises to the surface to ensure a clear broth.
Reduce the heat to a simmer and add the carrots, potatoes, and leek. Season with salt and pepper to taste. Cover partially and let it cook for about 2 hours, until the meat and chickpeas are tender. Add more water if necessary to keep ingredients submerged.
After 2 hours, add the cabbage quarters to the pot. Let them cook for about 20-30 minutes until softened but still holding their shape.
In a separate small saucepan, bring water to a gentle boil. Place the chorizo and morcilla in the saucepan, allowing them to cook through for about 15-20 minutes. This prevents the strong flavours from overpowering the broth.
Once the chorizo and morcilla are cooked, carefully add them to the main pot with the stew. Simmer for an additional 10 minutes to allow the flavours to meld, then remove from heat.
Using a slotted spoon, remove the meats and vegetables from the pot and arrange them on a large serving platter. Drizzle with a bit of olive oil and sprinkle with extra salt if needed.
Serve Cocido Madrileño in three traditional courses: Begin with the flavourful broth, strained and served as a soup. Follow with the chickpeas and vegetables as the second course, and finish with the meats as the final course. Accompany each course with rustic bread, and for an authentic touch, serve with pickled peppers for a hint of acidity that complements the rich flavours.
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