Spanish Cocido

From Recidemia
Jump to: navigation, search


This is a traditional Madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the Beef very tender.

Spanish Cocido



Saute Beef in oil in casserole dish until lightly browned. Add chorizo, Onion, garlic, bay leaf, marjoram and thyme. When Onion limp and golden, add tomatoes and stock. Puree one can of Chickpeas and add to mixture. Cover casserole and cook at 100 C for 5 hours. Drain second can of Chickpeas and add to stew, cook for 30 minutes more. Season with salt and pepper and add sherry just before serving.

See also