Cocido – kawaling pinoy

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!


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.

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 truly 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, 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!


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!

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Cocido

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!

Course:

Main Entree

Cuisine:

Filipino

Servings: 6 Servings

Calories: 503 kcal

Author: Lalaine

Ingredients

  • canola oil
  • 3
    saba bananas, peeled and halved
  • 1
    pound
    bone-in beef shank
  • 5
    ounces
    chorizo de bilbao
  • 4
    ounces
    ham slices
  • 8
    cups
    water
  • 1
    large onion, peeled and quartered
  • 3
    cloves
    garlic, peeled
  • 1
    teaspoon
    pepper corns
  • salt
  • 1/2
    whole chicken, cut into serving parts
  • 15
    ounces
    garbanzo beans, drained
  • 1
    head cabbage, quartered
  • 8 to 10
    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

Instructions

  1. In a pot over medium heat, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pot and set aside.

  2. Add about 2 tablespoons oil as needed. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.

  3. Add chorizo de bilbao and ham pieces. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color.

  4. Add water and bring to a boil. Add beef shank and continue to boil, skimming scum that floats on top. 

  5. When broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 2 to 2/12 hours or until meat is almost done.

  6. Increase heat to high. Add chicken and bring to a boil, skimming scum that floats on top. Lower heat, cover and continue to simmer for another 20 to 25 minutes or until chicken is cooked through and beef is fork-tender.

  7. Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.

  8.  Add green beans and cabbage and cook until tender yet crisp.

  9.  Add pechay and cook for another 1 to 2 minutes. Season with additional salt as needed.

  10. 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

  1. Over open stove flames, roast eggplant until skins are charred. Under cold running water, peel and discard skins.

  2. In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.

Nutrition Facts

Cocido

Amount Per Serving

Calories 503
Calories from Fat 234

% Daily Value*

Total Fat 26g
40%

Saturated Fat 6g
30%

Cholesterol 75mg
25%

Sodium 614mg
26%

Potassium 1697mg
48%

Total Carbohydrates 42g
14%

Dietary Fiber 14g
56%

Sugars 22g

Protein 28g
56%

Vitamin A
131.4%

Vitamin C
159.6%

Calcium
27%

Iron
21%

* Percent Daily Values are based on a 2000 calorie diet.

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