🍲 Cocido madrileño

Name: Cocido madrileño
Total time: 180 min
Yield: 6
Cuisine: Spain · Madrid
Ingredients: 400 g dried chickpeas, soaked overnight; 600 g beef shank or brisket; 1 chorizo (about 150 g); 1 morcilla (about 150 g); ½ small cabbage, cut into wedges; 4 medium potatoes; 2 carrots, 1 onion, 2 garlic cloves; Salt, 1 tbsp olive oil

Origin: Spain · Madrid

788kcal

per serving · 450 g

175kcal

per 100 g

50 gProtein11 g / 100 g

40 gFat9 g / 100 g

54 gCarbs12 g / 100 g

Cocido madrileño is Madrid's great chickpea stew, simmered slowly with beef, chorizo, morcilla blood sausage, cabbage and potatoes. It is rich and deeply savoury, with soft chickpeas soaking up the paprika-tinted broth. Traditionally it is eaten in stages, or vuelcos: first the broth as a soup, then the chickpeas and vegetables, and finally the meats.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein11 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: beef, chorizo, morcilla blood sausage

Not veganbecause of: beef, chorizo, morcilla blood sausage

Contains porkbecause of: chorizo, morcilla blood sausage

Not keto12 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickpeasbeefchorizomorcilla blood sausagecabbagepotato

Recipe

6 servings180 min

Ingredients

400 g dried chickpeas, soaked overnight
600 g beef shank or brisket
1 chorizo (about 150 g)
1 morcilla (about 150 g)
½ small cabbage, cut into wedges
4 medium potatoes
2 carrots, 1 onion, 2 garlic cloves
Salt, 1 tbsp olive oil

Method

Put the beef in a large pot with 3 litres of water, bring to the boil and skim.
Add the drained chickpeas (in a net if you like), carrots and onion; simmer gently for 2 hours.
Add the chorizo and potatoes and cook for 30 minutes more; season with salt.
Meanwhile boil the cabbage and morcilla separately for 20 minutes so they do not cloud the broth, then fry the drained cabbage briefly with garlic in the oil.
Serve the broth first, then the chickpeas and vegetables, then the sliced meats.

How to make it lighter

Chill the broth and lift off the solidified fat before serving.
Go light on chorizo and morcilla, which are the fattiest parts, and take more chickpeas, cabbage and beef.
Make the broth course a meal on its own with a few chickpeas and vegetables.

History

Cocido is often linked to adafina, the slow-cooked chickpea stew of Spain's Sephardic Jews, though its exact origins are debated. It has long been one of Madrid's signature dishes and remains a classic winter lunch in the city's taverns.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →