How to make a Madrid Style Stew.
- 1 ham bone
- 1 fresh pig’s foot, cut in half
- 1 lb. beef stew meat
- 1/4 lb. bacon, in one piece (If not available, choose thickly sliced)
- 1/4 lb. fresh ham meat
- 1/2 chicken
- 2 c. (1 lb.) dry garbanzo beans
- 1 carrot, cut into three pieces
- 1 small turnip, cut in half
- 1 small yellow onion, chopped in quarters
- 6 to 8 potatoes, peeled
- 1 large savoy cabbage or swiss chard
- 1 chorizo sausage
- 1 1/2 c. angel hair pasta
- 1 blood sausage “Morcilla” (black pudding)
- Soak the garbanzo beans in a large pot of cold water for 12 hours. (Garbanzo beans are much harder than other types of beans, such as pintos.) Be sure that the water covers the garbanzo beans entirely so that they soften.
- In a large pot with 13 cups of water, put the beef, ham bone, pig’s foot, bacon, and ham. Bring water to a boil and skim any fat, etc. off the top. Add the half chicken, garbanzo beans, carrot, turnip, and onion. Simmer for 2 1/2 hours.
- Peel and wash the potatoes. Cut in half and add to the pot after two hours. Add salt to taste. Check pot often and add additional water if too much evaporates.
- Chop the cabbage into eighths. Remove 2 cups of broth from the stew and put into a large stockpot. Place the cabbage in the pot with 2 cups broth and 2 cups water and boil with the sausages until cabbage is soft.
- Take as much stock from the pot of meat as you need and mix it with an equal amount of stock from the cabbage. Bring to a boil. Break angel hair pasta pieces in quarters. Add pasta to pot and cook until al dente.
- This delicious cocoa madrilene is served from two dishes. Serve up the pasta with broth in soup bowls as a first course.
- In a deep open serving dish, arrange garbanzo beans (well-drained) on one side, then on the other side place beef, cabbage and sausages cut in half.
- Let everyone mix the ingredients and enjoy!
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