Cocido Madrileño

Name: Cocido Madrileño
Cuisine: spanish
Ingredients: 500 g dried chickpeas, soaked overnight; 500 g beef shank, bone-in; 300 g pork shoulder, bone-in; 200 g chorizo de Bilbao; 200 g morcilla (blood sausage); 150 g tocino (cured pork belly); 1 ham bone; 2 carrots, peeled and halved; 2 leeks, white and light green parts; 1 onion, peeled and halved; 2 potatoes, peeled and quartered; 1 small cabbage, quartered; 2 celery stalks; Salt to taste

Ingredients

500 g dried chickpeas, soaked overnight
500 g beef shank, bone-in
300 g pork shoulder, bone-in
200 g chorizo de Bilbao
200 g morcilla (blood sausage)
150 g tocino (cured pork belly)
1 ham bone
2 carrots, peeled and halved
2 leeks, white and light green parts
1 onion, peeled and halved
2 potatoes, peeled and quartered
1 small cabbage, quartered
2 celery stalks
Salt to taste

Instructions

1Drain chickpeas. Place in large pot with beef, pork, ham bone, tocino, onion, leeks, celery, and carrots. Cover with 4 L cold water.
2Bring to boil, skim foam thoroughly. Reduce to gentle simmer, cover, cook 1.5 hours until meats are tender.
3Add chorizo and potatoes. Simmer 20 minutes. Add cabbage and morcilla (pricked). Simmer 15 minutes more.
4Remove meats, sausages, and vegetables. Strain broth, reserve 1 L for soup. Return chickpeas to pot with some broth to keep warm.
5Shred meats, slice sausages. Serve in three courses: first, broth with fine noodles; second, chickpeas with vegetables; third, meats and sausages.

Source: llm-generated