Cocido

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Cocido PinoyFlix


Cocido is a must for Sunday lunch or holiday celebrations! This Filipino classic dish is loaded with slow-cooked meat, sausages, and vegetables and served with berenjana sauce on the side is a must for a truly special meal.

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This recipe sat in my draft box for weeks because I couldn’t decide whether I should call it puchero or cocido. With more than 7,100 islands and some 120 languages, the Philippine food culture can be a little confusing.

From what I’ve read online, it seems both terms are used interchangeably. Depending on the region, this Filipino-style chickpea stew is called pochero or cocido.

What is Cocido Madrileno

The version we have here takes inspiration from one of Spain’s traditional dishes, Cocido Madrileno. This Spanish hotpot includes fresh and cured meats, a medley of vegetables and sweet fruits, and chickpeas cooked low and slow in well-seasoned stock.

Unlike our bulalo or nilaga, the elements of this boiled dish are served separately starting off with the fragrant broth first, followed by the tender vegetables, and lastly, the flavorful meat to round it off.

The meal is accompanied by a roasted eggplant relish called berenjana as a condiment.

 

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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 beef leftover 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 for the next day’s lunch.

How to store

To keep the meat and vegetables from drying out, store them all together as a soup in one container. Refrigerate for up to 3 days.

How to serve

  • Cocido a la Madrilena is usually enjoyed as a three-course meal. Strain the broth and serve first in a tureen. Arrange the vegetables, garbanzo beans, and the assorted meat on a serving platter. Serve the veggies and beans as the second course, and the meat last.
  • You can round off the meal with steamed rice or bread along with the berenjana sauce to add a pop of flavor.

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