Cocido madrileño

  • Level

  • Servings

  • 500 g chickpeas, soaked the evening before with a pinch of coarse salt
  • 500 g leg of beef
  • 100 g salt pork - Iberian if possible
  • 1 beef bone and a marrow bone
  • 1 quarter chicken or boiling fowl
  • 100 g dry cured ham
  • 1 onion
  • 3 or 4 carrots
  • 1 turnip
  • 1 black pudding with onion
  • 1 chorizo
  • 1 cabbage
  • 2 or 3 potatoes
  • 4 tbsp breadcrumbs
  • 1 egg
  • 1 clove of garlic
  • 1 tbsp chopped parsley
  • 1 2 cloves
  • salt
  • oil for frying
  • noodles for soup (optional)


  • Step 1
    Put to cook in a pot, with 3 litres of water, the meat and bones and skim well before putting in the chickpeas (in a special bag bought for the purpose) and the vegetables for the broth (the onion stuck with cloves). It must all be well covered with water. Wait until it comes to the boil and skim again.
  • Step 2
    Lower the heat so that the stew cooks very slowly for the necessary time (2 to 3 hours, depending on the type of chickpeas).
  • Step 3
    Meanwhile clean, peel and wash the potatoes and cabbage and cook them in salted water.
  • Step 4
    Make the dumplings with the breadcrumbs, egg, a little broth from the stew, chopped garlic and parsley. Sometimes marrow from the marrowbones is added to the mixture. Work into a smooth paste and fry in the form of croquettes in not oil. Add to the broth a little before the cooking is finished, when the chickpeas have opened at the point, showing that they are nearly ready.

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