This remains a comfort dish with my family and I to this day. I had it a lot growing up, and I served it a lot to my kids when they were young. We have this almost once a month. This is served w my Lola’s version of Spanish Sofrito and eggplant sauce on the side.
The full rich flavors make meal time satisfying. What I do with it the next day, is equally delicious. More on that in another post.
Spanish Cocido Recipe
Ingredients
1k beef Shank
1 whole chicken (I use breasts because it is a family preference)
Onion
Big leeks
1 tbsp. peppercorns
1 head cabbage (quartered)
3 or 4 potatoes (quartered)
1 can Chick peas (garbanzo beans)
3-4 chorizo bilbao (I use Marca el Rey)
Salt to taste
Procedure
Use a large stock pot or dutch oven. Fill it 15 cups of water, 1 whole onion and the beef shank. Boil till beef shank is tender. When beef shank is tender, add the chicken and leeks. When chicken is almost cooked, add garbanzo beans and chorizo bilbao, sliced into chunky rounds. Then, season w salt and pepper. Put cabbage last, and cook through (you want it crunchy and not overcooked) When ready to serve, arrange this in a large platter. Meats together, veggies together. Serve the soup in a stock bowl, separately.
Spanish Style Sofrito (tomato sauce)
Ingredients
1/4 cup Olive oil
1 cup broth
3 cloves garlic, crushed
1 cup tomatoes, chopped
4 white onions, chopped
1 cup tomato sauce
salt&pepper
Procedure
Saute garlic, onions and tomatoes in olive oil. Cook till tender. Add tomato sauce and simmer for 10 minutes. Add broth and salt and pepper. Simmer for an hour, over very low heat, in a covered pot. Stirr occasionally.
Spanish Eggplant Sauce
6 eggplants
3 cloves garlic
salt&pepper to taste
1/2 cup vinegar (red cane)
Broil or grill eggplants until tender. Peel and mash then set aside. Chop garlic finely and add to mashed eggplant. Add vinegar, salt and pepper to taste.
There it is! Have a hearty Sunday!!!
Tip: You can substitute with Purefoods canned chorizo bilbao.