Cocido with slow-cooked meat, sausages, and vegetables and served with berenjana sauce on the side. Hearty and flavorful, this Filipino stew is a must for your Christmas celebrations!
I've had this recipe pending in my draft box for weeks because I couldn't decide whether I should call it puchero or cocido. From what I've read online, it seems both terms are used interchangeably to describe this chickpea-based Filipino stew depending on the region.
What is Cocido Madrileno
The version we have here takes inspiration from one of Spain's traditional dishes, Cocido Madrileno, wherein a variety of vegetables and a combination of fresh and cured meats are cooked low and slow in well-seasoned stock. Unlike our bulalo or nilaga, the elements of cocido are served separately starting off with the fragrant broth first, followed by the tender vegetables, and lastly, the flavorful meat to round off a satisfying meal.
If you're looking for a special dish to complete your holiday menu, this hearty stew will be a delicious addition to this season's festivities. In fact, not only is cocido traditionally served for Noche Buena, but it's also the perfect use of any leftover ham, roast chicken and/or beef from your Christmas feast. Throw all the delicious scraps into a well-seasoned beef stock, add the veggies, and you have a hearty, flavorful dish to enjoy the next day!
- 3 tablespoons canola oil
- 3 saba bananas, peeled and halved
- 1 pound bone-in beef shank
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 teaspoon peppercorns
- 8 cups water
- 2 teaspoons salt
- 5 ounces chorizo de bilbao
- 4 ounces ham slices
- ½ whole chicken, cut into serving parts
- 15 ounces garbanzo beans, drained
- 1 head cabbage, quartered
- 8 pieces green beans, stemmed
- 1 bunch pechay, ends trimmed and leaves separated
For the Berenjana Sauce
- 3 eggplants
- 3 cloves garlic, peeled and minced
- 2 tablespoons vinegar
- 1 tablespoon oil
- salt to taste
- In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.
- Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum that floats on top.
- When the broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 1 ½ to 2 hours or until meat is tender.
- In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pan and set aside.
- Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color. Remove from pot and set aside.
- Add another tablespoon of oil if needed. Add chicken and cook, turning on sides, until lightly browned. Remove from pot and drain on paper towels.
- Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming scum that floats on top, for about 15 to 20 minutes or until chicken is cooked through.
- Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
- Add green beans and cabbage and cook until tender yet crisp.
- Add pechay and cook for another 1 minute. Season with additional salt as needed.
- To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve hot with berenjana sauce.
For the Berenjana Sauce
- Over open stove flames, roast eggplant until skins are charred. Under cold running water, peel and discard skins.
- In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.