Madrid's three-course meal in one pot: first the noodle soup, then the chickpeas and vegetables, finally the meats—traditionally served in separate stages (vuelcos).
Ingredients
- 500g chickpeas
- 300g beef shank
- 200g pork belly
- 2 chorizos
- 1 morcilla
- 1 chicken thigh
- 2 potatoes
- 2 carrots
- 1 turnip
- 1 leek
- 1 cabbage
- 100g fideos (thin noodles)
- beef bone with marrow
Instructions
1
Escaldón
Soak chickpeas with pinch of baking soda. Next day, drain.
2
The Pot
In large pot, place beef bone, beef, pork, chicken, and chickpeas. Cover with cold water.
3
First Boil
Bring to boil, skim diligently for 20 minutes.
4
Vegetables
Add leek, carrot, turnip (whole). Simmer 1.5 hours.
5
Second Addition
Add potatoes (whole), cabbage (quartered), chorizo, morcilla. Cook 45 minutes more.
6
The Vuelcos
Remove meats and vegetables to platters. Strain broth, cook noodles in it for first course. Serve chickpeas and vegetables second. Serve sliced meats third.