Cocido Madrileño

Madrid's beloved slow-simmered stew of chickpeas, beef, pork, and chorizo — traditionally served as three courses from a single pot. Hearty, ancient, and profoundly satisfying.

Method

1. 1

   Soak chickpeas overnight in cold water. Drain before cooking.

2. 2

   Place beef bones, brisket, pork trotters, and bacon in a large pot. Cover with cold water and bring to a boil. Skim foam thoroughly.

3. 3

   Add chickpeas, whole garlic head, carrots, and onion. Reduce heat to a very gentle simmer.

4. 4

   Cook for 2–2.5 hours until chickpeas and meat are completely tender.

5. 5

   In the final 30 minutes, add sliced chorizo and potatoes.

6. 6

   Traditionally served in three courses: first the strained broth as soup with pasta, then the chickpeas and vegetables, then the sliced meats.

7. 7

   Season everything boldly. Serve with crusty bread and pickled peppers.