Spanish cuisine · Soups & Stews

Cocido Madrileño de Ternera

Madrid chickpea stew with beef and chicken, whose broth is served first as a noodle soup and whose meat follows after.

Ingredients · for 6 servings

• 500 g chickpeas (dried)
• 800 g beef
• 500 g chicken pieces
• 1 marrow bone
• 4 carrots
• 1 leek
• 600 g waxy potatoes
• 1 small white cabbage
• 1 onion
• 100 g soup noodles
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the chickpeas in plenty of lukewarm salted water the day before, then drain and rinse before cooking.
2. Put the beef, chicken pieces, marrow bone and halved onion into 3 l cold water, heat slowly and carefully skim the foam for 10 min.
3. Add the chickpeas in a net or strainer insert and let everything simmer covered over very gentle heat for 90 min. until the chickpeas are tender but still whole.
4. Cut the carrots into thick pieces, the washed leek into rings and the potatoes into large halves, add them and cook for another 30 min.; separately cook the shredded white cabbage in a little broth for 15 min. until soft and drizzle with the olive oil.
5. Skim off about 1.5 l of broth, bring to a boil, cook the soup noodles in it for 4–5 min. and serve as the first course, seasoned with salt and pepper.
6. Then arrange the chickpeas, vegetables and cabbage on one platter and the sliced meat on a second, and bring them to the table one after the other.