Wholesome Cocido Madrileno Recipe from Spain

Are you looking for a cheap recipe that’s easy to make, perfect for any winter holiday, and absolutely delicious? Then you have to delve into the world of Spanish soup recipes.

We did that for you, and we brought you one of the most famous Spanish recipes: the cocido madrileno, a mesmerizing blend of the best meats, vegetables, and seasonings from Spain.

Read this article and learn everything about how to make cocido madrileno, how to serve and store this dish, with some expert tips to customize this recipe.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Spanish 5 bean soup recipe

• Spanish black bean soup

• Spanish baked bean soup

Background of the Dish

The cocido madrileno is one of the most popular Spanish stews from the region, and it used to be associated with the lower classes in the country.

Different from other Spanish soups, the cocido madrileno included the cheapest meats (as they were cuts with a lot of bone and fat), vegetables, and beans, so it was an alternative for low-income families to have a full meal in famine times.

During the 20th century, this fish became mainstream as it started to get sold in multiple restaurants from the fanciest neighborhoods in Madrid alongside other soups like the Spanish bean soup.

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Things You’ll Need for Cocido Madrileno

To prepare cocido madrileno you need a mix of meats (chorizo, morcilla, pork ribs, beef shank), chickpeas, vegetables, and beef or vegetable broth.

Keep scrolling and learn how to make Spanish beef stew with potatoes step by step.

Ingredients

For the broth

• 8 cups (2l) store-bought beef or vegetable broth
• 1 onion
• 2 garlic cloves
• 1 bay leaf
• Salt and pepper to taste

For the stew

• 2 cans (425gr each) of chickpeas
• 450g beef shank or brisket
• 450g bone-in pork ribs
• 450g Spanish chorizo sausage, cut into chunks
• 450g morcilla (blood sausage)
• 3 potatoes
• 2 carrots

How to Make Cocido Madrileno – Step by Step Guide

1. To start making the best cocido recipe, you have to grab a large pot and combine the store-bought broth, the peeled whole onion, garlic clove, and bay leaf, and season with salt and pepper to taste. Bring to a simmer.

2. After that, add the beef shank or brisket, pork ribs, chorizo, and morcilla to the pot. Simmer for about 30 minutes, skimming off any foam that rises to the surface.

3. As the meat cooks, drain and rinse the canned chickpeas. Also, peel and cut the potatoes into chunks and slice the carrots.

4. After the 30 minutes went by, add the drained and rinsed chickpeas, potato chunks, and sliced carrots to the pot. Simmer for 40 more minutes, or until the vegetables are tender.

5. Once everything in the Spanish beef stew is cooked, remove the meats and vegetables from the broth and arrange them on a serving platter.

6. For the traditional way of serving the Cocido Madrileno, serve the chickpeas in a separate bowl, with a drizzle of extra virgin olive oil.

7. Serve the Cocido Madrileno hot and enjoy. Optionally, sprinkle some Spanish paprika over the meats and vegetables.

Substitution of Ingredients

Different from other easy meat soup recipes, the cocido madrileno calls for a mix of meats that are popular in Spain, and using all of the listed ones would be the best option.

However, if you have to make some changes to this meaty soup recipe, we will give you a small list of products that you can use: chicken, pork belly, bacon, ham, lamb, and veal chunks.

You could do like the Spanish bacon bean soup, but be careful with the amount of fat that the bacon releases into the rest of the cocido madrileno.

If you or any of your guests follow a vegan or vegetarian diet, then you could check our Spanish vegan bean soup to have that option, just make sure to prepare it separately to prevent cross-contamination.

Lastly, feel free to prepare this recipe for Spanish beef stew with your favorite mix of vegetables, such as sweet potatoes, pumpkin, beets, cabbage, cauliflower, etc.

Try our delicious and simple Spanish cabbage soup that has both chicken and bacon – a true delight.

Tips on Serving Cocido Madrileno

Serve this traditional Spanish stew in stages, starting with the flavorful broth and moving on to the meats and vegetables to enhance the Cocido Madrileno experience.

To ensure a delightful and well-rounded culinary experience, serve each serving with crusty bread and a dollop of tangy tomato and garlic sauce.

For the traditional way of serving this Spanish style beef stew, you have to place each component in a separate bowl, and then each person can add as much as they want to their plates.

This makes Cocido Madrileno an amazing dish for a holiday or a family gathering because everyone can add to their plates their favorite parts of the cocido, or mix it as they like.

If you want to serve this Spanish beef stew recipe in a less messy way you can, just prepare small bowls with a mix of the components and that’s it.

We recommend sprinkling some paprika on top of the meat from this Simple beef soup, and a drizzle of olive oil on top of the vegetables and chickpeas.

Check out our selection of Spanish stews like the Spanish chorizo stew, the delicious Spanish chicken stew, and the comfy Spanish pork stew.

How to Store Cocido Madrileno

Spanish stews recipes are a great option for when you want to prepare some extra food and store it for later, but when it comes to the cocido madrileno there are some tips that you must follow before freezing.

Once you finish preparing the beef stew Spanish recipe you can let it cool to room temperature and then store it in the fridge for up to 3 days or in the freezer for up to 45 days.

To freeze the cocido madrileno you should divide some of the components, separating the broth from the meats and vegetables and storing them in small covered containers.

Other Spanish beef stew recipes that you can prepare and store for later are the Spanish oxtail soup and the Spanish ham and bean soup.

Recipe Card: Cocido Madrileno

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