Dairy Free | Institutional | Traditional

Madrid-style stew

Ingredients:

 

Madrid-style stew

  • 500 g chickpeas (soaked the day before with a handful of coarse salt)
  • 500 g beef black pudding
  • 100 g salty bacon (Iberian if possible)
  • 1 knee bone
  • ¼ chicken
  • 100 g Serrano ham
  • 1 onion
  • 3 carrots
  • 1 turnip
  • 1 black pudding
  • 1 chorizo
  • 1 cabbage
  • 2 potatoes
  • 4 tbsp breadcrumbs
  • 1 egg
  • 1 clove garlic
  • 1 tbsp chopped parsley
  • 1 cloves
  • Salt
  • oil for frying
  • vermicilli noodles for soup (optional)
  1. Cook the meat and bones in a pot with 3 liters of water and bring to boil and remove the froth before putting in the chickpeas (in a commercially available bag for this purpose) and the vegetables for the broth (prick the onion with the cloves). The water should cover everything. Bring to boil again a remove froth.
  2. Lower the heat so that the stew slowly cooks for the necessary time (2-3 hours, depending on the kind of chickpeas).
  3. Meanwhile, clean, peel and wash the potatoes and cabbage and cook them in salty water.
  4. Make the fillings with the breadcrumbs, the egg, a little stew broth, the minced garlic and the parsley. Sometimes cane bone marrow is added to this paste. Form a smooth paste and fry it in the form of croquettes in the hot oil. Add them to the broth for a while before finishing the cooking, when the chickpeas already open their beaks because they are almost ready.
Main Course
Dairy Free, Institutional, Traditional

Method:

 

Madrid-style stew

  • 500 g chickpeas (soaked the day before with a handful of coarse salt)
  • 500 g beef black pudding
  • 100 g salty bacon (Iberian if possible)
  • 1 knee bone
  • ¼ chicken
  • 100 g Serrano ham
  • 1 onion
  • 3 carrots
  • 1 turnip
  • 1 black pudding
  • 1 chorizo
  • 1 cabbage
  • 2 potatoes
  • 4 tbsp breadcrumbs
  • 1 egg
  • 1 clove garlic
  • 1 tbsp chopped parsley
  • 1 cloves
  • Salt
  • oil for frying
  • vermicilli noodles for soup (optional)
  1. Cook the meat and bones in a pot with 3 liters of water and bring to boil and remove the froth before putting in the chickpeas (in a commercially available bag for this purpose) and the vegetables for the broth (prick the onion with the cloves). The water should cover everything. Bring to boil again a remove froth.
  2. Lower the heat so that the stew slowly cooks for the necessary time (2-3 hours, depending on the kind of chickpeas).
  3. Meanwhile, clean, peel and wash the potatoes and cabbage and cook them in salty water.
  4. Make the fillings with the breadcrumbs, the egg, a little stew broth, the minced garlic and the parsley. Sometimes cane bone marrow is added to this paste. Form a smooth paste and fry it in the form of croquettes in the hot oil. Add them to the broth for a while before finishing the cooking, when the chickpeas already open their beaks because they are almost ready.
Main Course
Dairy Free, Institutional, Traditional

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