Cocido Madrileño

Ingredients

• •300g beef chuck or brisket, cubed
• •200g Spanish chorizo, sliced
• •150g jamón ibérico or bacon, diced
• •1 cup dried chickpeas, soaked overnight
• •2 large potatoes, cubed
• •1 green cabbage, chopped
• •2 carrots, cut into chunks
• •1 onion, quartered
• •4 cloves garlic, minced
• •2 liters beef broth
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Heat a large pot over medium-high heat and brown the beef cubes with the diced jamón for 5 minutes, then set aside.
2. 2In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. 3Return the beef to the pot, add the chorizo, drained chickpeas, and beef broth; bring to a boil, then reduce heat and simmer for 90 minutes.
4. 4Add the potatoes and carrots, continuing to simmer for 30 minutes until vegetables begin to soften.
5. 5Stir in the chopped cabbage and season with salt and pepper; simmer for another 30 minutes until all ingredients are tender.
6. 6Serve the cocido in bowls with the broth, ensuring each serving has meat, chickpeas, and vegetables.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.