Welcome to Richard Stephen's Cocido Madrileño recipe.
Cocido Madrileño (easy method)
½ kilo garbanzos
½ kilo "morcillo" (stewing meat, not to be confused with morcilla)
1 breast of stewing hen
100 grams fat back or unsmoked bacon
1 "punta" of serrano ham (they sell you this in the market)
1 chorizo for cocido
1 morcilla with onion (blood sausage but not the kind with rice)
2 stew bones
1 small onion
½ of a small cabbage
6 medium-sized potatoes
The night before you make the cocido, put the garbanzos to soak in cold water to cover.
The next day use a large pot with a a tight fitting cover. Put in 3 liters of cold water, the stewing meat, the bones (wash them first), the bacon or fat back, and the piece of serrano ham. Put over a medium flame. When it starts to boil, remove the disgusting foam that forms on the surface of the water and then add the garbanzos in a special net bag that you can buy in the shops, the breast of hen, the carrots, the cabbage, the onion with the 3 cloves stuck in it, and the turnips. (All the vegetables peeled, of course.) Leave to cook over a low fire for an hour and a half.
After this time, add the potatoes (peeled), the chorizo and the morcilla. Continue to cook for another 30 minutes.
How to serve:
The meats, the vegetables and the garbanzos are served on a separate platter.
The liquid is strained to remove impurities and then used to prepare a soup with angelhair pasta (about a small handful per person) that is served as a starter.
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