Madrid stew traditional recipe

At present, Madrid stew can be prepared in different ways. However, today I bring you a traditional Madrid stew recipe.

This recipe does not usually take more than 120 minutes and the quantity of the ingredients on this list will give you a portion for 6 people.

The trick of this roast is the love and cooking time of its ingredients, it can be said that it incorporates the best of each part of Spain. Let's get to work so that in a few minutes you can enjoy the incredible taste of Madrid stew.

Ingredients

• 1 handful of chickpeas for each diner.

• 1 knee bone.

• 1 medium noodle fists.

• 1 cane bone.

• 2 leeks.

• 1 ham bone.

• 1 turnip

• 4 sausages.

• 200 grams of ham.

• 3 carrots.

• ½ chicken breast.

• 6 potatoes.

• ¼ chicken.

• 1 zucchini

• ¼ kilo of pork ribs.

• 1 cabbage

• 250 grams of white bacon.

• 3 garlic cloves.

• ½ kilo of beef tenderloin.

• Extra virgin olive oil.

• Salt.

Considerations prior to preparation

1. As a preliminary consideration, prepare the broth a day before, let it cool well. Even take it to the fridge at night so that the next day you can easily remove the fat and the roast is not so heavy.

2. Likewise, prepare the chickpeas the night before, placing them to soak. Use warm water and salt for this. Cover and let stand in a cool environment, no fridge.

3. Before preparing, do not forget to strain very well and wash a little to remove all traces of gelatin that may remain.

How to make a Madrid stew in a traditional way?

First part

1. For this preparation we will use a pressure cooker.

2. We wash the zucchini very well and without removing the skin. Then, we take it to the pressure cooker, along with the peeled turnips and the chopped ports.

3. Add the bones and meat except the chorizo and blood sausage. While in a mesh bag , add the chickpeas. The use of the bag is optional, but it prevents the roast from being handled further.

4. Add water to the pot, cover and place the flame on everything it gives. When the mixture has boiled, lower the flame strength to medium.

5. Now, in another pot or pan, prepare the chorizos. This step will not take you more than 15 minutes , when ready, separate from the fat, save and continue with the preparation.

6. Next, peel the carrots and potatoes. Save them.

7. When the first hour of cooking has been completed, remove the pot from the heat and carefully release the pressure. When it is safe to open, add the carrots.

8. Return to high heat and let it boil again for 5 minutes.

9. At the end of the time, remove from the heat and continue with the preparation until you can open the pot.

Second part

1. It is time to prepare the cabbage . Strip the cabbage to give it a good wash.

2. Then, we cook in a pot with water and salt for at least 1 hour over medium heat.

3. At the end of the time, place a little oil and the chopped garlic in a pan.

4. When the garlic has browned, add the cabbage and let it cook for 15 minutes on low heat.

5. With the cabbage ready, open the pot, add the rest of the ingredients and cook for 12 more minutes.

6. Strain the broth, serve the ingredients on a plate and it's ready!

Observations to consider

• If you notice that at the end, the broth has been very reddish, you can remove a little of the broth and add water.

• Don't forget to rectify the salt before serving.

This is one of the most complete and delicious dishes that you will be able to approve of these lands. Go ahead and savor this incredible combination of foods that this traditional recipe for Madrid stew usually provides.