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Рецепт Cocido Madrileno
by Global Cookbook

Cocido Madrileno
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Ингредиенты

  • 3 c. Dry chick peas One chicken, cut into serving pcs
  • 2 1/2 lb Beef chuck
  • 1 lb Pork loin, cut into 2-inch pcs
  • 1/4 lb Slab bacon, in one piece
  • 1 lb Ham hocks
  • 2 c. Dry white wine
  • 6 c. Rich chicken stock, preferably home made
  • 8 c. Cool water
  • 1 lb Chorizo sausage
  • 2 med Onions, peeled and quartered
  • 3 x Cloves garlic, finely minced
  • 3 x Carrots, peeled and cut into large pcs
  • 3 med New potatoes, peeled and cut into large pcs
  • 1 x Bay leaf Salt and pepper to taste
  • 1 c. Shredded beef chuck (from the pot)
  • 1/3 c. Minced bacon (from the pot)
  • 2 x Large eggs
  • 2 x Cloves garlic, chopped
  • 1 Tbsp. Chopped parsley
  • 2 Tbsp. Broth, (up to 3) Salt and pepper to taste
  • 1/4 c. Bread crumbs, or possibly more as needed
  • 1 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 c. Minced onion
  • 1 x Clove garlic, chopped
  • 4 c. Shredded cabbage Salt and pepper to taste

Инструкции

  1. The day before serving, soak the chick peas in cool water, let sit overnight. Place the chicken, beef, pork, bacon, and ham hock in a large stock pot. Add in the wine, stock, and water. Add in salt to tast e and bring to a boil. Skim off any scum which forms, lower the heat and simmer, partially covered, 1 1/2 hrs. Cold and chill. The following day, remove the fat which solidified on the top of t he pot containing the meats.
  2. Drain the chick peas, and add in to the stock pot. Add in the chorizo, onions, garlic, carrots, potatoes, and bay leaf. Bring to a gentle boil, lower heat, and simmer uncovered for 1 hour.
  3. To make the meatballs, remove beef and shred sufficient to measure 1 c., remove bacon and chop sufficient to measure 1/3 c.. Return unused portion of beef chuck and bacon to the stock pot. Add in the beef, ba con, and Large eggs to bowl of a food processor, pulse till smooth. Transfer the mix to a bowl, add in the garlic, parsley, 2 Tbsp. broth, salt and pepper to taste, and sufficient bread crumbs so which the mix holds together. Add in additional broth and bread crumbs as needed..
  4. Form into sausage shapes, 2 inches long and 1- inch wide. Heat the oil in a large skillet and fry the meatballs till golden brown, 2 to 3 min per side.
  5. Add in them to the stock pot and continue simmering the Cocido, uncovered, 1 1/2 hrs more or possibly till the chick peas are tender.
  6. To make the cabbage, heat the oil in a large skillet, and saute/fry the onion and garlic till the onion is translucent/soft. Add in the cabbage, salt and pepper to taste, and continue to saute/fry, over medium heat , till the cabbage is tender.
  7. 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.