Traditional Madrid Stew
Casserole
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Cook Time
6 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
This Madrid stew is a comforting spoon dish, perfect for cold winter days. The recipe, passed down from generation to generation, stands out for the quality of its ingredients and the care in its preparation. The stew contains chickpeas, various meats such as chicken, beef and pork, as well as fresh vegetables. The secret is in the broth, rich and tasty, which is used to prepare a noodle soup before enjoying the rest of the dish. A feast to share with family or friends!
Ingredients (17 ingredients)
-
0.25 piece chicken
-
1 piece beef skirt
-
1 trozo beef shank
-
1 trozo chorizo-type sausage
-
0.5 piece pork rib
-
1 piece pork trotter
-
1 hueso beef
-
1 hueso ham
-
2 piece carrots
-
2 piece potatoes
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250 gramos chickpeas
-
noodle
-
1 barra stale bread
-
1 piece beaten egg
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parsley
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salt
-
Chinese cabbage
Preparation (8 steps)
Soaking the chickpeas
The night before, soak the chickpeas in a container with water.
Preparation of the meats
Gather all the types of meat that are going to be used in the stew.
Initial cooking of the meats
Pour 3 liters of water into the Thermomix bowl. Add the chicken (1/4), the beef skirt (1 unit), the beef shank (1 piece), the chorizo-type sausage (1 piece), the pork rib (1/2), the pork trotter (1 unit), the beef bone (1 unit), the ham bone (1 unit) and a teaspoon of salt. Program 50 min/100°C/Stufe 1.
Separation of the broth and cooking of the vegetables
After 25 minutes of cooking, remove 2 cups of broth from the Thermomix bowl and reserve. Also remove one rib. Place the carrots (2 units) and the potatoes (2 units) in a separate pot along with the reserved broth and the rib. Cook over low heat until the vegetables are tender.
Cooking chickpeas and meats
Add the chickpeas (250 grams) to the Thermomix bowl. Program 25 min/100°C/Stufe 1.
Preparation of the bread filling
Put the stale bread (1 loaf) into the Thermomix bowl and grate 10 Seg./Stufe 7. Pour the breadcrumbs into a bowl. Add the beaten egg (1 unit), a pinch of salt, chopped parsley (to taste) and half a cup of the meat cooking broth. Mix well until a smooth dough is obtained. Form small balls with the dough.
Frying and cooking the filling
Fry the dough balls in a pan with hot oil until golden brown. Add the fried balls to the pot where the chickpeas and vegetables are cooking. Cook for 5 minutes.
Preparation of the soup
Separate the chickpeas and meats from the broth. Pour the remaining broth into the Thermomix bowl. Add the noodles (to taste) and program 8 Min./100°C/Stufe 1.
Finished cooking? Great! 🎉
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Created by
Carmen Perez
2
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
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