Cocido madrileno
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Cocido madrileno
  Beef    Pork    Sausage  
Last updated 6/12/2012 1:16:56 AM. Recipe ID 47049. Report a problem with this recipe.
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      Title: Cocido madrileno
 Categories: Soups & ste, Beef, Pork, Sausage, Peas & bean
      Yield: 16 Servings
 
MMMMM---------------------------COCIDO--------------------------------
      3 c  Dried chick peas
           One chicken, cut into
           -serving pieces
  2 1/2 lb Beef chuck
      1 lb Pork loin, cut into 2-inch
           -pieces
    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  Cold water
      1 lb Chorizo sausage
      2 md Onions, peeled and quartered
      3    Cloves garlic, finely
           -chopped
      3    Carrots, peeled and cut into
           -large pieces
      3 md New potatoes, peeled and cut
           -into large pieces
      1    Bay leaf
           Salt and pepper to taste

MMMMM--------------------PELOTAS (MEAT BALLS-------------------------
      1 c  Shredded beef chuck (from
           -the pot)
    1/3 c  Chopped bacon (from the pot)
      2    Eggs
      2    Cloves garlic, minced
      1 tb Minced parsley
      2 tb Broth, (up to 3)
           Salt and pepper to taste
    1/4 c  Bread crumbs, or more as
           -needed
      1 tb Olive oil

MMMMM------------------REPOLLO (SAUTEED CABBAGE-----------------------
      2 tb Olive oil
    1/4 c  Chopped onion
      1    Clove garlic, minced
      4 c  Shredded cabbage
           Salt and pepper to taste
 
  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.
  




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Recipe ID 47049 (Apr 03, 2005)

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