Madrid stew
We can't think of a better dish to combat the cold than a good stew and although we know that there are more recipes than Spanish homes and of course! For each one of us, our mothers' is the best, here we bring you our version in 3 turns, how the Madrid stew is served.
Ingredients: 6-8 people
difficulty: medium
Time: 45 minutes
Ingredients:
200 g of dried chickpeas
250 g of veal shank
1 thigh or chicken breast
50 g of salted Iberian bacon
1/2 pig's foot
300 g of lean pork
A piece of serrano ham
1 cow bone
1 garlic
1 stalk of celery
1 turnip
1 sausage
1 black pudding
3 liters of water
1/4 cabbage
3 potatoes
1 carrot
Noodles
Salt
Preparation:
The night before we put the chickpeas to soak, we have to put enough water so that when they fatten they are still covered with water.
The next day we put all the meats in the ACTIVE PRO pressure cooker except the chorizo and the black pudding. Cover with water and put on high heat. When it starts to boil, we skim off the foam and introduce the chickpeas, we use a net to keep them located. We also add the garlic, the celery stalk and the turnip. Close the pot, put the pressure on 2 and cook for 20 minutes.
To defat the sausages, we prick them with a tip and put them in a saucepan with water, cook them for 5 minutes and reserve.
After the cooking time has elapsed, we check that the chickpeas are tender and we reserve them, we also remove the chicken and put the cabbage, the carrot, the chopped potatoes, the chorizo and the black pudding. We close the pot and cook for 5 minutes after the pressure spout 2 comes out. If necessary, we can always add a little hot water without exceeding the maximum limit indicated on the pot.
Once the stew is ready, we take out a little broth to prepare the noodle soup that will be the first turn of our Madrid stew, the second turn will be the vegetables and chickpeas and the third turn the meat
