Recipe by kittykarate
This is a traditional Madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the beef very tender. I cooked this for a dinner party last week and it was a great success.
Top Review by Dizzyfreedom
I was out of a lot of things...but wanted the taste of a cocido so I used this recipe as a base. I saute'd MORCILLA [blood sausage w/ rice] in the EVOO followed with onion, garlic, celery, and carrot. Then added the marjoram, bay leaf, thyme, tomatos, and 1/4 cup of white wine and let that simmer for 5 min. Followed with 10 cups of water, 1 can of pureed chickpeas,1 beef bone and 1 cup of white beans [soaked overnight]. Then I let that simmer for 3 hours. The taste was just like home [Madrid]! My mom makes the best cocido and its hard to compare but this was delicious!
- 2 lbs casserole steak, cut into 1 inch squares
- 3 tablespoons olive oil
- 1⁄2 lb chorizo sausage
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon thyme
- 1 (8 ounce) can chopped tomatoes
- 2 (8 ounce) cans chickpeas
- 2 cups beef stock
- salt and pepper
- 1⁄4 cup sherry wine
Directions See How It's Made
- Saute beef in oil in casserole dish until lightly browned.
- Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
- When onion limp and golden, add tomatoes and stock.
- Puree one can of chickpeas and add to mixture.
- Cover casserole and cook at 100 C for 5 hours.
- Drain second can of chickpeas and add to stew, cook for 30 minutes more.
- Season with salt and pepper and add sherry just before serving.