• 9 oz dried chickpeas soaked overnight
• 1 lb cured brisket of beef or silverside in one piece
• 9 oz salt pork belly, streaky bacon in one piece or fresh pork belly.
• 1 lb 4 oz knuckle gammon bone, with some meat attached
• 1 1/2 lb beef marrow bone, sawn accross
• 1/2 boiling chicken
• 1 pig's trotter, split
• 1 whole garlic bulb
• 2 bay leaves
• 8 black peppercorns, crushed
• 1 small onion, studded with 2 cloves
• 1 1/2 lb Savoy cabbage, quartered
• 2 carrots, in big pieces
• 2 leeks, short lengths
• 1 lb new potatoes
• 2 chorizos, or other smoked sausage
• 1 morcilla or 7 oz black pudding.
1. Several hours before cooking, cover the salted meat (brisket or silverside, salt pork belly or bacon and gammon knuckle) with cold water and leave to soak.
2. Choose a large stockpot - at least 10 pints (6 liter). Pack in all the meat, skin side down, with the beef bone. Fit the chicken and trotter on top. Add the garlic bulb, bay leaves and peppercorns and cover with water. Bring to a simmer, sikimming off any scum that rises.
3. Drain the chickpeas, add to the pot, cover and simmer on the lowest possible heat for 1 1/2 hours, checking occasionally. Halvfway through add the onion stuck with the cloves. No other vegetables go in.
4. In a second casserole, put the quartered cabbage, all the vegetables and all the sausages. If the black pudding has a plastic skin, remove it. Add water to cover the ingredients and a little salt and bring to a simmer. Cover and cook until the potatoes are ready.
5. Drain the vegetables and sausages and slice the sausages. Arrange the vegetables decoratively on a platter and put the sausage slices on top. This can be served before the meat or alongside it.
6. Remove the meats from the main pot, collecting the chickpeas together. Remove the marrow from the bone and slice it into the chickpeas. Slice all the meats. Arrange the meats and chickpeas on a platter, moistening them with a little broth.
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