Cocido
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
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Servings
6 Servings
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Calories
503 kcal
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Course
Main Course
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Cuisine
Filipino
Cocido
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Cocido Madrileno is a Spanish hotpot made of fresh and cured meats, a medley of vegetables and sweet fruits, and chickpeas cooked low and slow in well-seasoned stock. It's hearty, tasty, and perfect for holiday or Sunday dinners!
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Ingredients
- 3 tablespoons canola oil
- 3 saba bananas, peeled and halved
- 1 pound bone-in beef shank
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 teaspoon peppercorns
- 8 cups water
- 2 teaspoons salt
- 5 ounces Chorizo de Bilbao
- 4 ounces ham slices
- ½ whole chicken, cut into serving parts
- 15 ounces garbanzo beans, drained
- 1 head cabbage, quartered
- 8 pieces green beans, stemmed
- 1 bunch pechay, ends trimmed and leaves separated
For the Berenjana Sauce
- 3 eggplants
- 3 cloves garlic, peeled and minced
- 2 tablespoons vinegar
- 1 tablespoon oil
- salt to taste
Instructions
- In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.
- Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum that floats on top.
- When the broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 1 ½ to 2 hours or until meat is tender.
- In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pan and set aside.
- Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color. Remove from pot and set aside.
- Add another tablespoon of oil if needed. Add chicken and cook, turning on sides, until lightly browned. Remove from pot and drain on paper towels.
- Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming scum that floats on top, for about 15 to 20 minutes or until chicken is cooked through.
- Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
- Add green beans and cabbage and cook until tender yet crisp.
- Add pechay and cook for another 1 minute. Season with additional salt as needed.
- To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve hot with berenjana sauce.
For the Berenjana Sauce
- Over open stove flames, roast eggplant until skins are charred. Under cold running water, peel and discard skins.
- In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
42g
(14%)
Protein
28g
(56%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Cholesterol
75mg
(25%)
Sodium
614mg
(26%)
Potassium
1697mg
(48%)
Fiber
14g
(56%)
Sugar
22g
(44%)
Vitamin A
6570IU
(131%)
Vitamin C
131.7mg
(146%)
Calcium
270mg
(27%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 75mg | 25% |
| Sodium | 614mg | 26% |
| Potassium | 1697mg | 36% |
| Fiber | 14g | 56% |
| Sugar | 22g | 44% |
| Vitamin A | 6570IU | 131% |
| Vitamin C | 131.7mg | 146% |
| Calcium | 270mg | 27% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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