Recipe courtesy of Publican Quality Meats

Cocido

  • Level: Intermediate
  • Total: 16 hr 50 min (includes refrigerating time)
  • Active: 1 hr 20 min
  • Yield: 4 servings
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Ingredients

Beef:

1 pound beef shoulder, cut into 2-inch-thick pieces

4 carrots, alternately sliced on the bias in a "roll cut"  

3 stalks celery, roughly chopped

1 onion, roughly chopped

1 bottle red wine 

8 cups beef stock

Mojo Picon:

3/4 cup olive oil

1 1/2 tablespoons fresh parsley, blanched in boiling water, then shocked in ice water

1 tablespoon smoky paprika 

1/2 tablespoon ground cumin 

1/2 tablespoon red wine vinegar 

9 cloves garlic

1 1/2 dried red chiles

8 ounces fingerling potatoes 

1 cup chickpeas, soaked overnight 

Cooking oil 

2 carrots, alternately sliced on the bias in a "roll cut"  

Salt and freshly ground black pepper

Pinch sugar

1/2 head green cabbage, cut into 1-inch-thick slices 

8 ounces Spanish chorizo 

8 ounces blood sausage 

1/2 cup fresh cilantro 

1/2 cup fresh mint 

Piparras 

Warm baguette 

Directions

  1. For the beef: Preheat the oven to 350 degrees F. Sear the beef shoulder in a heavy-bottomed pan until nicely caramelized; set aside. Add the carrots, celery and onions to the pot and roast in the oven until golden brown, about 30 minutes. Pour the red wine into the pot, scraping the sides and bottom to loosen the vegetables and browned bits.
  2. Place the beef shoulder in an oven-safe dish with a tight-fitting lid. 
  3. Add the vegetables and wine, and then pour in enough beef stock to cover the meat halfway. Reserve the remaining stock. Braise in the oven, covered, until a fork easily pierces the meat, about 2 hours 30 minutes. Once the meat is cooked, remove from the liquid. Strain the liquid and discard the vegetables, then return the meat to the liquid and refrigerate overnight.
  4. For the mojo picon: Combine the olive oil, parsley, paprika, cumin, vinegar, garlic and chiles in a blender and blend until smooth.
  5. Preheat the oven to 350 degrees F.
  6. Place the potatoes in a pot of cold, salted water and cook until a knife easily pierces all the way through. Drain and let cool to room temperature. Meanwhile, combine the chickpeas and remaining beef stock and simmer until tender (add water as needed to ensure the chickpeas stay covered).
  7. Heat a small amount of oil in a saute pan; add the carrots and cook, stirring occasionally, until just tender. Remove and season with salt, black pepper and the sugar (to take away any bitterness). Heat a small amount of oil in a saute pan again and cook the cabbage slices in batches until each piece is nicely browned on one side. Toss with some salt and pepper and return to the pan, cooking until just tender.
  8. For serving: Remove the beef from the braising liquid and set aside. Place the chickpeas, potatoes and braising liquid in a pot and heat to warm through for serving. Add salt and mojo picon to taste and transfer to a large, ovenproof serving vessel. Select a few large pieces of the beef and sear in a saute pan until a brown crust forms on the outside. Add the beef, chorizo and sausage to the chickpea and potato mixture and bake until the sausage is heated through.
  9. Serve the meat and chickpea stew with the cabbage, carrots, cilantro, mint, remaining mojo picon, piparras and a warm baguette on the side.

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