Go Back
Step by step preparation of traditional Cocido Madrileño with ingredients and tips.

Cocido Madrileño Tradicional

Cocido Madrileño is a traditional Madrid stew that features tender meats, chickpeas, and rich broth, perfect for cold days.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Dried chickpeas, soaked overnight
  • 400 g Beef for simmering (shank or brisket)
  • 200 g Pork (pork belly or fresh bacon)
  • 2 links Chorizo
  • 1 link Morcilla blood sausage (optional but very traditional)
  • 1 piece Ham bone or a chunk of cured ham (for flavor)
  • 1 piece Chicken (a thigh or half a small chicken)
  • 3 medium Potatoes
  • 2 Carrots
  • 0.5 small Cabbage
  • 1 Onion
  • 2 cloves Garlic
  • to taste Salt Go easy at first since the ham is salty.
  • to taste Olive oil For the cabbage finish.

Method
 

Preparation
  1. Soak the chickpeas the night before in plenty of water.
  2. In a large pot, add beef, pork, chicken, ham bone, onion, and garlic. Cover with water and bring it to a gentle boil.
  3. Skim the foam that rises for the first 10 to 15 minutes.
  4. Add the drained chickpeas. Lower the heat and simmer gently for about 1.5 to 2 hours.
  5. After about an hour, add carrots. Add potatoes later, around the last 30 to 40 minutes.
  6. Add chorizo and morcilla near the end (last 25 to 30 minutes).
  7. In a separate pot, boil or sauté the cabbage until tender.
  8. When everything is tender, turn off the heat and let it rest for 10 minutes.
Serving
  1. Serve the broth as soup (often with thin noodles), then chickpeas and vegetables, followed by the meats.

Notes

Common issues to consider include salt control and proper simmering. Leftovers are great for quick meals the next day.