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Cocido madrileño is the great feast of Madrid, a three-stage meal that unfolds like a theatrical performance: the broth enriched by chickpeas and meats is served first as a soup with fine vermicelli, then the chickpeas with cabbage, carrots, and potatoes arrive as the second course, and finally the meats - beef marrow bones, chicken, lacón, chorizo, morcilla, and smoked bacon - are presented together on a grand platter. Dating back to the Jewish adafina stew of medieval Madrid, cocido is the ultimate expression of Madrid's culinary identity. The marrow bones are the hidden treasure, to be spread warm on crusty bread alongside the meat. This is Sunday lunch as a sacred ritual, taking a full afternoon to savor.
Prep
30 min
Cook
180 min
Total
210 min
Servings
6 srv
Difficulty
Hard
Calories
620 kcal
For 6 serving(s)
Per serving
Soak the dried chickpeas in cold water overnight; drain and rinse before using.
Place beef bones, lacón, smoked bacon, and chicken in a large pot; cover with cold water, bring to a boil, and skim foam thoroughly.
Add the soaked chickpeas, carrot, and bay leaves; reduce to a very gentle simmer and cook for 1.5 hours.
Add chorizo and morcilla; continue simmering for 30 minutes.
Add diced potatoes and quartered cabbage; cook for 30 more minutes until everything is completely tender.
Strain the golden broth into a separate pot; cook the vermicelli pasta in the broth until tender (about 4 minutes).
Serve the pasta in broth as the first course, the chickpeas and vegetables as the second, and the meats sliced on a platter as the third.
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