Filipino-Spanish Cocido

Name: Filipino-Spanish Cocido
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 1 pound bone-in beef shank; ½ whole chicken; 5 ounces Chorizo de Bilbao; 4 ounces ham slices; 3 saba bananas; 15 ounces garbanzo beans; 1 head cabbage; 8 pieces green beans; 1 bunch pechay; 1 large onion; 3 cloves garlic; 1 teaspoon peppercorns; 8 cups water; 2 teaspoons salt; 3 tablespoons canola oil; 3 eggplants; 3 cloves garlic; 2 tablespoons vinegar; 1 tablespoon oil; salt to taste

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Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
6
Calories
492 kcal
Course
Main Course
Cuisine
Filipino, Spanish

Filipino-Spanish Cocido

Iris Warren

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Cocido Madrileno is a heritage Filipino-Spanish stew where bone-in beef shanks, chicken, chorizo, and ham are slow-simmered with garbanzo beans, saba bananas, and seasonal vegetables in a rich broth. The dish is traditionally served in three elegant courses - first the fragrant broth, then the tender vegetables, and finally the succulent meats - accompanied by a smoky roasted eggplant relish called berenjana. This celebratory dish showcases the deep Spanish influences on Filipino cuisine while incorporating distinctly local ingredients like saba bananas and pechay.

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Ingredients

Servings

For the Main Dish

1 pound bone-in beef shank buto-buto
½ whole chicken manok, cut into serving parts
5 ounces Chorizo de Bilbao
4 ounces ham slices hamon
3 saba bananas saging na saba, peeled and halved
15 ounces garbanzo beans garbanzos, drained
1 head cabbage repolyo, quartered
8 pieces green beans sitaw, stemmed
1 bunch pechay ends trimmed and leaves separated
1 large onion sibuyas, peeled and quartered
3 cloves garlic bawang, peeled
1 teaspoon peppercorns paminta
8 cups water tubig
2 teaspoons salt asin
3 tablespoons canola oil mantika

For the Berenjana Sauce (Eggplant Relish)

3 eggplants talong
3 cloves garlic bawang, peeled and minced
2 tablespoons vinegar suka
1 tablespoon oil mantika
salt to taste asin

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Instructions

Start by heating one tablespoon of oil in a large pot over medium heat. Sear the beef shanks on both sides until they develop a nice brown color, about 3-4 minutes per side. Remove the beef and set aside.
Pour the water into the same pot and bring it to a boil. Return the beef shanks to the pot and skim off any gray foam that rises to the surface. Once the broth looks clear, add the quartered onions, whole garlic cloves, peppercorns, and salt. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 1½ to 2 hours, or until the beef is fork-tender.
While the beef is cooking, prepare your berenjana sauce. Place the whole eggplants directly over an open flame on your stove, turning occasionally until the skin is completely charred. Run them under cold water and peel off the blackened skin. Mash the soft eggplant flesh in a bowl, then mix in the minced garlic, vinegar, oil, and salt to taste. Set this sauce aside.
In a separate wide pan, heat another tablespoon of oil. Add the saba bananas and cook until they're lightly golden brown on all sides. Remove them and set aside. In the same pan, cook the chorizo de bilbao for 1-2 minutes until it releases its red oil. Remove and set aside. Add the chicken pieces to the pan and cook until they're lightly browned on all sides.
Once the beef is tender, add the browned chicken, ham slices, and chorizo to the pot. Cook for about 15-20 minutes until the chicken is fully cooked through. Add the garbanzo beans and browned saba bananas, letting them cook for 3-5 minutes to heat through.
Next, add the green beans and cabbage quarters to the pot. Cook until they're tender but still have a slight crunch. Finally, add the pechay leaves and cook for just one more minute. Taste the broth and add more salt if needed.
To serve your cocido the traditional way, first ladle the hot, clear broth into bowls as your first course. Then arrange all the vegetables and garbanzo beans on a large platter for your second course. Finally, present all the meats on another platter for the third course. Serve everything with steaming white rice and the berenjena sauce on the side.
Your cocido is best enjoyed fresh, but if you have leftovers, store everything together in the broth to keep the meat and vegetables from drying out. It will keep well in the refrigerator for up to three days.

Notes

Choose beef shanks with plenty of connective tissue for a richer broth
Don't skip the browning steps - this develops deeper flavors
Keep the broth at a gentle simmer, not a rolling boil
Add salt gradually throughout cooking to build flavors
Choose firm, yellow-green saba bananas for best results
Let meat rest for 5-10 minutes before serving for juicier results

Nutrition Information

Show Details

Calories 492kcal (25%) Carbohydrates 44g (15%) Protein 28g (56%) Fat 26g (40%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 62mg (21%) Sodium 418mg (17%) Potassium 1232mg (35%) Fiber 14g (56%) Sugar 16g (32%) Vitamin A 1087IU (22%) Vitamin C 131mg (146%) Calcium 270mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 492 kcal

% Daily Value*

Calories	492kcal	25%
Carbohydrates	44g	15%
Protein	28g	56%
Fat	26g	40%
Saturated Fat	5g	25%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	12g	60%
Trans Fat	0.1g	5%
Cholesterol	62mg	21%
Sodium	418mg	17%
Potassium	1232mg	26%
Fiber	14g	56%
Sugar	16g	32%
Vitamin A	1087IU	22%
Vitamin C	131mg	146%
Calcium	270mg	27%
Iron	5mg	28%