# Ingredients ## Legumes & Base - 300g [[Chickpeas|chickpeas]] - 5L water ## Meats - 3 [[Veal|veal]] knee bones - 2 [[Ham|ham]] bones - 3 pieces salted [[Pork|pork]] spine - 400g [[Veal|veal]] shank - 200g Iberico or Serrano [[Ham|ham]] - ½ [[Chicken|gallina]] - 1 piece [[Pork|pork]] bacon - 2 [[Chorizo|chorizos]] - 1 [[Blood Sausage|blood sausage]] ## Vegetables - 1 [[Cabbage|cabbage]] - 2 [[Potato|potatoes]] - 2 [[Carrot|carrots]] ## For Soup - 300g [[Soup Noodles|soup noodles]] # Method ## Preparation (Night Before) 1. Soak chickpeas and pork backbone in water overnight. 2. Optional: Place chickpeas in cloth bag for easier handling. ## Making the Broth 1. Heat large pot over medium-high heat. Add [[Olive Oil|olive oil]], then veal shank. 2. Sear shank on all sides until deeply golden (about 5 minutes total). 3. Add knee bones, ham bones, desalted backbone pieces, Iberian ham, chicken and bacon. 4. Cover with cold water and bring to boil over high heat. 5. When boiling, reduce heat to low and add chickpeas. 6. Simmer for 2½ hours, removing chickpeas after 2 hours. 7. Remove foam, fat and impurities with strainer or ladle throughout cooking. ## Preparing Vegetables 1. While broth cooks, peel and chop potatoes and carrots. 2. Separate cabbage leaves and cut off bottom. ## Final Assembly (Last 20 Minutes) 1. In separate pot, cook chorizos and blood sausage in boiling water for 15-20 minutes. 2. In another pot, cook cabbage in boiling water for 6 minutes. Remove to plate and spread to cool quickly. 3. Add potatoes and carrots to main broth pot. ## Serving the Soup 1. With 5 minutes left, ladle broth for noodles into separate pot (measure by servings). 2. Bring noodle broth to boil over medium-high heat. 3. Add noodles and cook according to package instructions. 4. Remove all solids from main pot and cover with aluminum foil. # References - [Diegodoal](https://diegodoal.com/recetas/cocido-madrileno)