Cocido madrileño or Madrilenian stew is a Spanish dish made out of mixed meats, sausages, vegetables and chickpeas. This traditional Spanish dish was created during the Middle Ages and evolved from a dish called adafina.
- 2 cups cooked chickpeas
- 500g beef brisket
- 1 pc whole pork leg, sliced
- 1 pc beef bone marrow, cut in half
- 3 pcs chorizo, sliced
- 1 morcilla (black pudding), sliced
- 6 pcs streaky bacon, sliced
- 1 whole garlic
- 2 pcs bay leaves
- 1 tsp black peppercorns, crushed
- 3 pcs small onion, studded with 2 cloves each
- 1/2 savoy cabbage, quartered
- 1 cup baby carrots
- 1 pc leek, sliced
- 2 medium sized potato, cubed
- In a large pot place bone marrow, beef brisket, pork leg, garlic, bay leaves and peppercorn. Add enough water to cover then simmer for 1 hour, adding water if necessary.
- Add the onions with cloves, black pudding, chorizo, bacon, carrots and potatoes. Simmer for 30 minutes.
- Finally add the cabbage and leeks, season with salt then simmer for 5 minutes.
- Remove the marrow from the pot then set aside.
- Place meats and vegetables in a large bowl then extract the marrow from the bone, mix it in the bowl and pour some soup then serve.