Madrid stew: tradition at your table
Hello friends of Paulina Cocina! I hope you are very well and looking forward to eating a very hot dish to fill your belly and get ready for a nap. Today I bring you the Cocido Madrileño, a grandmother’s recipe, which just smelling it gives us a feeling of home. A dish that takes time, but it is worth eating because it is very tasty and well yielding.
Do you dare to prepare it?
About Madrid stew
A comforting stew
The Madrid stew is an inevitable dish for the coldest days. A traditional stew from Madrid, which has become popular in the rest of Spain, with different versions depending on the region. A very complete, tasty and caloric meal, a classic of the Madrid family table, but which is also found in many restaurants in the city.
give me color and flavor
The ingredients of the Madrid stew can vary, but the chickpeas must not be missing, that it is important to soak them for a good number of hours before cooking so that they are tender. In addition, it is customary to use beef (beef), also chicken or hen, pork, and bones to flavor the broth; sausages, such as sausages or blood sausages and vegetables, which are usually potatoes (potatoes), carrots and cabbage.
If you want more Madrid color and flavor I recommend this recipe for Madrid-style tripe!
simmer you or nothing
Madrid stew is made over low heat, like almost all stews or stews, so it is a dish that requires some patience, since each ingredient requires different forms and cooking times. However, it can also be cooked in an express pot (pressure cooker) or use a kitchen robot to speed up the preparation.
two or three turns
On the other hand, there are particularities in the way of serving this cooked emblem of Madrid’s gastronomy. In some places they serve it in two dishes, or “vuelcos”: in one the broth, which can be accompanied with thin long noodles, and then the meat with the vegetables and chickpeas. However, the most traditional is in three turns: the soup on one plate, the vegetables with the chickpeas on another and the meat with the sausages on the side.
A little history
The origin of Madrid stew is not very clearbut it is very likely that his birth is based on another stew, the “rotten pot”, which was prepared with beans and sausages around the 16th century. But the use of chickpeas in stewed recipes goes back to Sephardic gastronomy, a few centuries before.
He Madrid stew is considered an adaptation of the Castilian stew, which was prepared with chickpeas, pork and vegetables. The recipe was modified and adjusted according to the ingredients available in the Madrid region, incorporating new meats, vegetables and spices.
In the 17th century, Madrid stew began to become popular among the nobility, who considered it an elegant and sophisticated meal. During this time, it began to be served in two dishes, the first consisting of broth and vegetables, and the second consisting of meat and chickpeas.
Over time, the Madrid stew became a popular meal among all social classes, especially during the winter, when its heat was most necessary. It became even more popular during the years of the Spanish Civil War, when it became an inexpensive, satisfying and nutritious meal for Madrid families.
Traditional Madrid stew recipe
- Yield: 6/8 servings
- Time of preparation: 4 hours
- 300g chickpeas
- 300 g of beef (black pudding)
- 300 g of pork (bacon and ham bone)
- 250 g of chicken or hen
- 2 candelario-type chorizos
- 2 leeks
- 1 onion
- 2 garlic cloves
- 2 potatoes (potatoes)
- 2 carrots
- Olive oil
How to make cocido madrileño step by step
- Soak the chickpeas the night before in cold water with a handful of salt.
- In a large pot, put the meat and bones together with the onion, peeled and cut into quarters, the peeled garlic cloves and the leeks cut into large pieces. Cover with cold water and put on medium heat.
- When it starts to boil, lower the heat and remove the foam that forms on the surface. Cook over low heat for 2 hours. If necessary, add water during cooking.
- Remove the meat and bones and reserve. Strain the broth and remove the vegetables that were used to flavor it.
- Place the drained chickpeas in the broth. Cook for approximately 1 hour or until tender.
- Add the potatoes (potatoes) peeled and cut into large pieces, and the carrots.
- While degreasing the chorizos in boiling water for 10 minutes.
- Add the previously reserved meats to the stew pot and cook for 30 minutes. Add the chorizos and cook for 10 more minutes.
- Remove the meat, bones and chorizos and place in a bowl along with the vegetables.
- In another dish, serve the chickpeas and drizzle with a drizzle of olive oil on top.
- The broth can be served separately or make a dish that includes all the ingredients.
- Eat very hot accompanied by a slice of toasted bread and a good wine. Enjoy Yummy!