Recipe - Cocido Madrileno

COCIDO
3 cup Dried chick peas
One chicken, cut into
serving pieces
2 One half pound Beef chuck
1 pound Pork loin, cut into 2inch
pieces
One fourth pound Slab bacon, in one piece
1 pound Ham hocks
2 cup Dry white wine
6 cup Rich chicken stock,
preferably home made
8 cup Cold water
1 pound Chorizo sausage
2 md Onions, peeled and quartered
3 Cloves garlic, finely
chopped
3 Carrots, peeled and cut into
large pieces
3 md New potatoes, peeled and cut
into large pieces
1 Bay leaf
Salt and pepper to taste

PELOTAS (MEAT BALLS
1 cup Shredded beef chuck (from
the pot)
1/3 cup Chopped bacon (from the pot)
2 Eggs
2 Cloves garlic, minced
1 tablespoon Minced parsley
2 tablespoon Broth, (up to 3)
Salt and pepper to taste
One fourth cup Bread crumbs, or more as
needed
1 tablespoon Olive oil

REPOLLO (SAUTEED CABBAGE
2 tablespoon Olive oil
One fourth cup Chopped onion
1 Clove garlic, minced
4 cup Shredded cabbage
Salt and pepper to taste

The day before serving, soak the chick peas in cold water, let sit
overnight. Place the chicken, beef, pork, bacon, and ham hock in a large
stock pot. Add the wine, stock, and water. Add salt to tast e and bring to
a boil. Skim off any scum that forms, lower the heat and simmer, partially
covered, 1 One half hours. Cool and refrigerate. The following day, remove the
fat that solidified on the top of t he pot containing the meats.

Drain the chick peas, and add to the stock pot. Add the chorizo, onions,
garlic, carrots, potatoes, and bay leaf. Bring to a gentle boil, lower
heat, and simmer uncovered for 1 hour.

To make the meatballs, remove beef and shred enough to measure 1 cup,
remove bacon and chop enough to measure 1/3 cup. Return unused portion of
beef chuck and bacon to the stock pot. Add the beef, ba con, and eggs to
bowl of a food processor, pulse until smooth. Transfer the mixture to a
bowl, add the garlic, parsley, 2 tablespoons broth, salt and pepper to
taste, and enough bread crumbs so that the mixture holds together. Add
additional broth and bread crumbs as needed..

Form into sausage shapes, 2 inches long and 1 inch wide. Heat the oil in a
large skillet and fry the meatballs until golden, 2 to 3 minutes per side.
Add them to the stock pot and continue simmering the Cocido, uncovered, 1
One half hours more or until the chick peas are tender.

To make the cabbage, heat the oil in a large skillet, and saute the onion
and garlic until the onion is translucent. Add the cabbage, salt and pepper
to taste, and continue to saute, over medium heat , until the cabbage is
tender.

To serve the Cocido, arrange the meats, vegetables, and cabbage on a
serving platter, leaving the chorizos and meatballs whole, moisten with a
little broth. Serve the broth in large soup bowls and pa ss the meat and
vegetable platter separately at the table.

From Taste Show #TS4837

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #578 by "Master
Harper Gaellon" gaellon@inch.com on Apr 19, 1997