Cocido Recipes
SPANISH COCIDO
This is a traditional Madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the beef very tender. I cooked this for a dinner party last week and it was a great success.
Provided by kittykarate
Categories Meat
Time 11h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute beef in oil in casserole dish until lightly browned.
- Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
- When onion limp and golden, add tomatoes and stock.
- Puree one can of chickpeas and add to mixture.
- Cover casserole and cook at 100 C for 5 hours.
- Drain second can of chickpeas and add to stew, cook for 30 minutes more.
- Season with salt and pepper and add sherry just before serving.
COCIDO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
- Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
- Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, a little nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
- While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
- Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.
COCIDO MADRILENO
This Spanish cocido hails from Madrid and is a hearty all-in-one meal, perfect for a chilly winter evening. Serve with bowls of noodle soup.
Provided by Luis Luna
Categories World Cuisine Recipes European Spanish
Time 9h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
- Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
- Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
- Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
- Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
- When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
- Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.
Nutrition Facts : Calories 1308.4 calories, Carbohydrate 108.4 g, Cholesterol 152.8 mg, Fat 65.2 g, Fiber 25.6 g, Protein 74 g, SaturatedFat 17.7 g, Sodium 1449.3 mg, Sugar 18.1 g
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- Place the meat in a large pot. Cover with water and bring to a boil. Boil 1 minute. Drain, discarding the water. Rinse the pot. Return the meat to the pot and add water to cover (12 to 14 cups depending on the pot).
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