Madrid-style stew is an iconic dish from Madrid's cuisine, with deep and comforting flavors.
Madrid-style stew is a traditional recipe that combines a variety of meats, legumes, and vegetables slowly cooked in a large pot.
It is prepared with chickpeas, assorted meats, and vegetables, simmered slowly to enhance their flavor. It is traditionally served in three rounds: first the soup with noodles, then the chickpeas and vegetables, and finally the meats and cured sausages.
It is a hearty dish, perfect for sharing with family, full of the genuine taste of homemade kitchen.
Madrid-style Stew
Ingredients
300 grams of Chickpeas
400 grams of Beef shank
200 grams of Tocino (pork belly)
2 Veal knee bones
3 Salted pork spine bones
3 Canine bones with marrow
2 Chorizos
150 grams of Noodles
150 grams of Hen
3 Potatoes
2 Carrots
½ Cabbage
1 Onion blood sausage
1 pinch of Salt
Preparation
Step 1 : The night before, soak the chickpeas in water with coarse salt to facilitate their cooking.
Step 2 : Place the meats, tocino, bones, and a tablespoon of salt in a large pot, cover with cold water, and bring to a boil over medium heat.
Step 3 : Skim off any foam that forms on the surface with a slotted spoon to keep the broth clear.
Step 4 : After a few minutes, add the drained and rinsed chickpeas, and cook on low heat for about two and a half hours, or in a pressure cooker for 20-25 minutes.
Step 5 : In a separate pot, cook the cabbage, and in another, the chorizos and blood sausages, to prevent the broth from filling with excess fat.
Step 6 : After 30 minutes, add the peeled potatoes and carrots to the main broth to cook along with the meats.
Step 7 : When all ingredients are tender, remove the meats and place them on a serving dish along with the sausages.
Step 8 : Then, sauté the cabbage and add it to a serving dish along with the chickpeas, potatoes, and cooked carrots.
Step 9 : Finally, strain the broth, check and adjust the salt, add the noodles, and cook for 2-3 minutes until al dente, ready to serve.
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