Family Best Time >> Food

Madrid-style Cocido (Spanish Pot-au-Feu)


Ingredients:6 people
  • braising beef (lodging-lodging or scoter)
    1 kg
  • half-salted pork belly
    250 g
  • strong chorizo
    500 g
  • medium potatoes
    6
  • onion
    1 g pink
  • garlic
    1 clove
  • aromatic bouquet garni,
    1
  • cloves
    2
  • saffron threads
    1 pinch
  • basil, coriander
  • salt, ground pepper
  • cayenne pepper
  • chickpeas
    500 g


Preparation:


    Difficulty:[usr 1]

    The day before, soak the chickpeas in cold water.

    The same day, blanch the semi-salted breast for 5 minutes in boiling water. Refresh it.

    Drain the chickpeas. Put them in a large pot with the piece of beef, the drained semi-salted breast, the onion studded with cloves, the crushed garlic clove and the bouquet garni. Cover generously with cold water. Bring to a boil while skimming. Leave to simmer for 2 hours. Salt lightly.

    Meanwhile, peel the potatoes. Cut them into quarters. Put them in a pot. Also add the chorizo, after having pricked it with a fork. Cook for another 30 minutes.

    Remove the bouquet garni. Flavor the cooking broth with saffron. Adjust the seasoning. Season with a touch of Cayenne.

    To serve, drain vegetables and meats. Cut these into pieces, the sausage into slices.

    Arrange everything in a hollow dish. Sprinkle with a little cooking broth.

    Sprinkle with basil and coriander.

    Madrid-style Cocido (Spanish Pot-au-Feu)