| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Taste2 |
16 |
servings |
INGREDIENTS
| 3 |
c |
Dried chick peas |
| 1 |
|
Chicken – (3 to 4 lbs); cut serving pieces |
| 2 1/2 |
lb |
Beef chuck |
| 1 |
lb |
Pork loin; cut 2" pieces |
| 1/4 |
lb |
Slab bacon; in one piece |
| 1 |
lb |
Ham hocks |
| 2 |
c |
Dry white wine |
| 6 |
c |
Rich chicken stock; preferably home made |
| 8 |
c |
Cold water |
| 1 |
lb |
Chorizo sausage |
| 2 |
md |
Onions; peeled, quartered |
| 3 |
|
Garlic cloves; finely chopped |
| 3 |
|
Carrots; peeled, and |
|
|
Cut into large pieces |
| 3 |
md |
New potatoes; peeled, and |
|
|
Cut into large pieces |
| 1 |
|
Bay leaf |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== PELOTAS – {Meat Balls} === |
| 1 |
c |
Shredded beef chuck; (from the pot) |
| 1/3 |
c |
Chopped bacon; from the pot |
| 2 |
|
Eggs |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Minced parsley |
| 2 |
tb |
Broth -; (to 3 tbspns) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Bread crumbs; or more as needed |
| 1 |
tb |
Olive oil |
|
|
=== REPOLLO – {Sauteed Cabbage} === |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Garlic clove; minced |
| 4 |
c |
Shredded cabbage |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
The day before serving, soak the chick peas in cold water, let sit
overnight. Place the chicken, beef, pork, bacon, and ham hock in a
large stock pot. Add the wine, stock, and water. Add salt to taste
and bring to a boil. Skim off any scum that forms, lower the heat and
simmer, partially covered, 1 1/2 hours. Cool and refrigerate. The
following day, remove the fat that solidified on the top of the pot
containing the meats. Drain the chick peas, and add to the stock pot.
Add the chorizo, onions, garlic, carrots, potatoes, and bay leaf.
Bring to a gentle boil, lower heat, and simmer uncovered for 1 hour.
To make the meatballs, remove beef and shred enough to measure 1 cup,
remove bacon and chop enough to measure 1/3 cup. Return unused
portion of beef chuck and bacon to the stock pot. Add the beef,
bacon, and eggs to bowl of a food processor, pulse until smooth.
Transfer the mixture to a bowl, add the garlic, parsley, 2
tablespoons broth, salt and pepper to taste, and enough bread crumbs
so that the mixture holds together. Add additional broth and bread
crumbs as needed. Form into sausage shapes, 2 inches long and 1-inch
wide. Heat the oil in a large skillet and fry the meatballs until
golden, 2 to 3 minutes per side. Add them to the stock pot and
continue simmering the Cocido, uncovered, 1 1/2 hours more or until
the chick peas are tender. To make the cabbage, heat the oil in a
large skillet, and saute the onion and garlic until the onion is
translucent. Add the cabbage, salt and pepper to taste, and continue
to saute, over medium heat, until the cabbage is tender. To serve the
Cocido, arrange the meats, vegetables, and cabbage on a serving
platter, leaving the chorizos and meatballs whole, moisten with a
little broth. Serve the broth in large soup bowls and pass the meat
and vegetable platter separately at the table. This recipe yields 16
to 20 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4837 broadcast 03-26-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1998
Suggested Wine: 1993 Pesquera, Bodegas Alesandro Fernandez
Recipe by: David Rosengarten
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