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Recipe

A filling one-pot meal known as Cocido in Spain.

Yield : Makes 4 servings
Prep Time : 25 mins
Cooking Time : 2 hrs 45 mins

Ingredients

  • 4 tbsp olive oil
  • 4 small onions, quartered
  • 2 garlic cloves, sliced
  • 9 oz (250g) beef chuck, cut into 4 thick slices
  • 6 oz (175g) slab bacon, cut into 4 thick pieces
  • 4 pork spare ribs, cut into ribs
  • 4 thick slices pork belly, about 1lb 2oz (500g) in total
  • 4 chicken thighs
  • 1½ cups white wine
  • 6 oz (175g) smoked chorizo, cut into 4 pieces
  • 6 oz (175g) morcilla
  • 1 smoked ham hock
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 8 small boiling potatoes
  • 4 carrots, halved lengthwise
  • 1 head Savoy cabbage, quartered
  • One 15 oz (420g) can chickpeas
  • 3 tbsp chopped parsley, to garnish

Directions

1. Heat 1 tbsp oil in a saucepan over medium-low heat. Add the onions and garlic and cook, stirring, for 10 minutes, until softened.

2. Heat the remaining 3 tbsp oil in a frying pan over medium-high heat. In batches, brown the meats and chicken. Add to the saucepan with the onions and garlic.

3. Pour the wine into the frying pan and boil over high heat, scraping up the bits, for 3 minutes, or until reduced by half. Pour into the saucepan. Add the chorizo, morcilla, ham hock, and bay leaf. Add cold water to cover and season. Bring to a boil. Cover, reduce the heat, and simmer for 1½ hours.

4. Add the potatoes and carrots and simmer for 30 minutes. Add the cabbage and garbanzo beans and cook until the meats are very tender, about 15 minutes more. Discard the bay leaf and ham hock. Divide the meat and vegetables among 4 bowls. Ladle in some of the broth, sprinkle with the parsley, and serve hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

2887kcal (144%)
362mg (36%)
229mg (382%)
837mcg RAE (28%)
4750mg
377mg
145g
20g
29g
128g
530mg (177%)
3294mg (137%)
65g (323%)
194g (298%)
15mg (86%)
 

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