Cocido Madrileño

This Spanish stew from Mario Batali is the perfect hangover cure for the morning after a big night out on the town and is two courses in one!
Cocido Madrileño
  • Rating:
  • Serves: 10-12
  • Cook Time:
  • Prep Time: 20 minutes plus overnight soaking
  • Effort: medium


  • 450 g beef brisket, cut into 5cm chunks
  • 225 g slab bacon, cut into 4 pieces
  • 450 g beef marrow bones, cut into 3-5cm pieces by the butcher
  • 225 g Spanish chorizo, cut into 2cm pieces
  • 1 1-1.5kg chicken, cut into 8 pieces
  • 1 small onion, peeled and studded with 3 cloves
  • 1 head garlic, cut in half across the bulb
  • 2 bay leaves
  • 2 tsp crushed black peppercorns
  • 450 g dried chickpeas, soaked overnight in water to cover and drained
  • 1 Savoy cabbage, cut into 8 wedges
  • 450 g small boiling potatoes
  • cooked noodles, chopped raw onion, and pickled peppers, to serve


1. Put the meats, bones, chicken, onion, garlic, bay leaves, and peppercorns in a large stockpot, cover with water, and bring to the boil.

2. Skim off the foam, add the chickpeas, lower the heat, cover, and simmer gently for 2 hours, or until the chickpeas are soft.

3. After 1.5 hrs, bring a large pot of salted water to a boil, add the cabbage and potatoes, and cook until tender (about 25 minutes); drain and keep warm.

4. Ladle the broth from the meats into bowls (keep the meats warm in a little broth) and serve as a first course with the noodles, onion, and peppers. Serve the meats and chickpeas as a second course with the potatoes and cabbage, moistening everything with a bit of broth.

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