Receta de cocido madrileño fácil

Ingredientes

• 2 cans (425gr each) of chickpeas
• 450 g beef shank or brisket
• 450 g bone-in pork ribs
• 450 g Spanish chorizo sausage, cut into chunks
• 450 g morcilla (blood sausage)
• 3 potatoes
• 2 carrots
• 8 cups (2l) store-bought beef or vegetable broth
• 1 onion
• 2 garlic cloves
• 1 bay leaf
• Salt and pepper to taste

Preparación

1. 1

   In a large pot, combine the store-bought broth,...: In a large pot, combine the store-bought broth, the peeled whole onion, garlic clove, and bay leaf, and season with salt and pepper to taste. Bring to a simmer.

2. 2

   Add the beef shank or brisket, pork ribs,...: Add the beef shank or brisket, pork ribs, chorizo, and morcilla to the pot. Simmer for about 30 minutes, skimming off any foam that rises to the surface.

3. 3

   In the meantime, drain and rinse the canned...: In the meantime, drain and rinse the canned chickpeas. Peel and cut the potatoes into chunks and slice the carrots.

4. 4

   After 30 minutes, add the drained and rinsed...: After 30 minutes, add the drained and rinsed chickpeas, potato chunks, and sliced carrots to the pot. Simmer for 40 more minutes, or until the vegetables are tender.

5. 5

   Once everything in the Spanish stew is cooked,...: Once everything in the Spanish stew is cooked, remove the meats and vegetables from the broth and arrange them on a serving platter.

6. 6

   Serve the chickpeas in a separate bowl (for...: Serve the chickpeas in a separate bowl (for the traditional way of serving cocido madrileno), with a drizzle of extra virgin olive oil.

7. 7

   Serve the Cocido Madrileño hot and enjoy. Optionally,...: Serve the Cocido Madrileño hot and enjoy. Optionally, sprinkle some Spanish paprika over the meats and vegetables.