Spanish Cocido
Description:
Indulge in the flavors of traditional Madrid with this slow-cooked Spanish Cocido stew. While you can opt for a quicker cooking method, taking your time allows the beef to tenderize beautifully, ensuring a melt-in-your-mouth experience. This dish, which I recently prepared for a dinner party, received rave reviews, making it a perfect choice for a hearty weeknight meal or a special occasion.
Recipe Overview:
- Preparation Time: 30 minutes
- Cooking Time: 10 hours 30 minutes
- Total Time: 11 hours
- Servings: 8
- Cuisine: Spanish, European
- Category: Meat
- Keywords: Spanish, European, Weeknight, Oven
Nutritional Information (per serving):
- Calories: 465.4
- Fat: 23.4g
- Saturated Fat: 7.5g
- Cholesterol: 114.6mg
- Sodium: 815.2mg
- Carbohydrates: 16.2g
- Fiber: 3.1g
- Sugar: 1.4g
- Protein: 44.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Olive oil |
| 3 | Chorizo sausages |
| 1/2 | Onion |
| 1 | Garlic clove |
| 2 | Bay leaves |
| 1 | Sprig of marjoram |
| 1 | Sprig of thyme |
| 1/4 | Cup chopped tomatoes |
| 1/4 | Cup sherry wine |
| 1 | Can of chickpeas |
| 2 | Cans of chickpeas |
| – | Salt and pepper, to taste |
Instructions:
-
Prepare Ingredients:
- Start by heating olive oil in a casserole dish over medium heat.
- Meanwhile, slice the chorizo sausages, finely chop the onion, and mince the garlic clove.
-
SautΓ© Beef:
- Add the beef to the casserole dish and sautΓ© until it’s lightly browned on all sides.
-
Add Aromatics:
- Once the beef is browned, toss in the chorizo sausages, onion, garlic, bay leaves, marjoram, and thyme. Cook until the onions are limp and golden, and the aroma fills your kitchen.
-
Incorporate Tomatoes and Stock:
- Stir in the chopped tomatoes and pour in the stock. Allow the flavors to meld together beautifully.
-
Blend Chickpeas:
- Take one can of chickpeas and puree them until smooth. Add this puree to the stew mixture, enhancing its texture and flavor profile.
-
Slow Cook:
- Cover the casserole dish and set the temperature to 100Β°C (212Β°F). Let the stew simmer gently for 5 hours, allowing the ingredients to mingle and develop depth of flavor.
-
Add Remaining Chickpeas:
- After 5 hours, drain the second can of chickpeas and add them to the stew. Continue cooking for an additional 30 minutes, ensuring all the components are perfectly tender.
-
Season and Serve:
- Before serving, season the Spanish Cocido with salt and pepper to taste. Just before serving, pour in the sherry wine, adding a delightful depth of flavor.
-
Enjoy:
- Ladle the warm Spanish Cocido into bowls and savor each spoonful of this hearty, comforting stew. Serve with crusty bread or over a bed of fluffy rice for a complete meal.
Note: Feel free to adjust the seasoning according to your taste preferences, and don’t hesitate to add more stock if needed to achieve your desired consistency. This Spanish Cocido is best enjoyed with good company and a glass of your favorite wine. Buon Appetito! π²πͺπΈ
