Cocido Madrileño

Cocido madrileño or Madrilenian stew is a Spanish dish made out of mixed meats, sausages, vegetables and chickpeas. This traditional Spanish dish was created during the Middle Ages and evolved from a dish called adafina. Hearty stews similar to this are popular to the Jews during those times hence the first versions were kosher meaning no pork and sausages were included in the ingredients. In the 15th and 16th century when Christianity was spreading the dish also started to change and pork meat started to become a popular ingredient together with bacon, chorizo and morcilla (blood sausage). It them become widespread and became a staple of Madrid cuisine, it was also a mainstay in restaurants and taverns.

Nowadays this dish is usually served in special occasions as the preparation can take up to a day for a really good one. Usually chickpeas is soaked overnight and cooked in long periods separately with other ingredients. Then though meat parts are also simmered slowly until it becomes really tender. Vegetables is then added then seasoned. There are also rules then consuming cocido as it is served in three parts, each serving is called vuelco or overturn in English as each time the post must be overturned to get the ingredients. First serving usually is the soup; where it is drained and used as a base for noodles, second are the chickpeas and vegetables then finishing off with the meat. Having said that no one can stop you consuming them all together like other people prefer.


2 cups cooked chickpeas
500g beef brisket
1 pc whole pork leg, sliced
1 pc beef bone marrow, cut in half
3 pcs chorizo, sliced
1 morcilla (black pudding), sliced
6 pcs streaky bacon, sliced
1 whole garlic
2 pcs bay leaves
1 tsp black peppercorns, crushed
3 pcs small onion, studded with 2 cloves each
1/2 savoy cabbage, quartered
1 cup baby carrots
1 pc leek, sliced
2 medium sized potato, cubed


1. In a large pot place bone marrow, beef brisket, pork leg, garlic, bay leaves and peppercorn. Add enough water to cover then simmer for 1 hour, adding water if necessary.
2. Add the onions with cloves, black pudding, chorizo, bacon, carrots and potatoes. Simmer for 30 minutes.
3. Finally add the cabbage and leeks, season with salt then simmer for 5 minutes.
4. Remove the marrow from the pot then set aside.
5. Place meats and vegetables in a large bowl then extract the marrow from the bone, mix it in the bowl and pour some soup then serve.

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22 thoughts on “Cocido Madrileño

  1. OMG, I don’t know how you manage to post so many wonderful dishes, day in and day out! This one is no different! I love the rustic look and feel of the dish. No-fuss, no-hassle type of stew.

  2. This is why I love your blog. I always check in for recipes and inspiration for some wonderful Asian dishes, and leave having found something completely unexpected and equally fantastic… or misty-eyed from nostalgia, as is today’s case. Every region in Spain has their own take on this very concept, sometimes resulting in extremely different tasting concoctions. In my region (Andalucía) we wouldn’t normally prepare “cocido madrileño”, but we have “potaje de garbanzos” or “callos”, which are basically the same chickpea-meat stew concept (the latter with tripe and paprika on top of the other ingredients). “Potaje de garbanzos” (chickpea hot pot) was my grandfather’s all time favorite dish, and we would have it weekly. In my region we had a different approach to Madrid: people would eat a chunky plate on day 1 (lots of chickpeas, potatoes, meats and just a little liquid) and set aside the soup with the odd chickpea for the next day, when Mom or Grandma would add some cabbage and rice to stretch the pot and feed the whole family again on day 2. When Easter time comes, meats are substituted by salted cod (bacalao), adding also some fish skin and bones for some of the glutinous consistency you would usually get from the fat in the meat version.

  3. Pingback: Spanish Chicken with Chorizo and Garlic | Ang Sarap (A Tagalog word for "It's Delicious")

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