Cocido Madrileño (Madrid style stew)

Ingredients

Directions

1. 1

   Soak the chickpeas overnight in cold water. Peel and quarter the onions. Peel garlic. Wash and clean the tomatoes and carve them crosswise. Clean and wash the carrots. Wash the beef.

2. 2

   Put beef, garlic, onions, carrots, peppercorns, bay leaves, tomatoes and 1 1/2 teaspoon salt in a pot. (meat must be covered with water). Bring to the boil, skim off the rising foam.

3. 3

   Simmer at medium heat with slightly opened lid for about 2 1/2 hours. In the meantime, pour the chickpeas into a sieve and drain. Cover and cook in plenty of boiling water for about 1 1/4 hours.

4. 4

   Clean and wash the cabbage and cut it into slices. Peel potatoes and wash well. Wash the chicken breast. Add chicken breast and bacon to the broth after about 1 3/4 hours of cooking time. 15 minutes before the end of the cooking time add sausage and ham.

5. 5

   Remove the meat from the broth. Pour broth through a sieve and put it back into the pot. Add the potatoes, bring to the boil, cover and cook for about 25 minutes. Add the cabbage 10 minutes before the end of the cooking time.

6. 6

   Cut the sausage into thin slices. Cut bacon into slices. Remove skin and bones from the chicken breast. Cut meat into slightly thicker slices. Cut beef into slices. Cut carrots into slices.

7. 7

   Pour the chickpeas into a sieve and drain. Add the chick peas, carrots and meat to the stock and heat up again, season with salt and pepper. Put the pasta in boiling salted water

8. 8

   Then pour into a sieve, quench and drain. In the meantime wash parsley, dab dry and cut into fine strips. Remove meat and vegetables from the stock and serve on a plate garnished with parsley and bay leaf.

9. 9

   Add parsley to the stock. Pour a little broth over the meat and vegetables. Add the rest of the broth with pasta extra. Bread tastes good with it.