Filipino Cocido

Cozido or Cocido is one of the traditional dishes of Portuguese and Spanish cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Portugal and Spain

Portugal's cozido

The Portuguese cozido has its origins in the Beira region and is commonly referred to as Cozido à Portuguesa. It's a rich stew made from shin of beef, pork, and Portuguese smoked sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.

Spain's cocido

Spanish stews or cocidos, as they are called in Spanish, are typical main dishes in Spain, particularly in the central and northern regions of Spain, typically consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The most famous is the Cocido Madrileño or Madrid Stew. In this version beef, ham, salt pork, chorizo, morcilla, a stewing chicken, garbanzos, potatoes, cabbage and carrots are the ingredients besides onion and garlic. Often a pig's trotter and a marrow bone and variations of other seasonal vegetables are included. One variation involves the broth of the cocido served as soup before, often with Spanish pasta in it.

What about our very own Cocido? Our Cocido differs in such a way that the sauce is slightly thick and slightly red. We don't usually add chickpeas and potatoes but instead we add veggies such as cabbage and green bean. This is not to be mistaken with Puchero although these two are similar in some aspects. Cocido is like Kare Kare, the thought of it might prevent you to cook cause there's this worry of time and difficulty. Actually its not, once you started doing it, you will discover that its easy and very delicious too. The secret is with the broth and the long simmering of the meat over low fire until its fork tender. So, when you cook Cocido, don't rush, enjoy your time and that's what I did. True enough, the joy and contentment of eating this dish comes with the golden reddish broth and the fork tender meat....Goodness..it is such a comfort dish...

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Ingredients:

Beef Broth:

1 kg beef shank or short ribs

12 cups cold water

1 medium carrot quartered

1 medium onion quartered

2 stalks celery chopped

1 teaspoon salt

1/2 tsp black peppercorns

Cocido:

1/2 cup olive oil

4 pcs El Rey Chorizo Bilbao

1 kg chicken thighs

2 tbsp grated garlic

2 large onion chopped

2 cups tomato sauce

6 to 8 cups broth

1/4 cup fish sauce

cooked shank meat or short ribs

1 small cabbage quartered

1/4 kg Baguio Beans, trimmed

Put all ingredients for the broth in a saucepan

Bring to a boil then lower the heat to simmering.

Cook the meat until tender.

Remove the meat. Strain the broth.

Heat oil in another saucepan. 

Saute the chorizo then set aside.

Brown the chicken then set aside.

In the same sauce pan, saute the garlic and onion. 

Add the tomato sauce, beef broth and fish sauce. Bring to a boil.

Add the chorizo, chicken and beef shank or short ribs.

Cover and simmer until chicken is tender.

Remove the lid and and reduce the sauce until thickened.

Add cabbage and beans and cook until done.

You can also use corn starch flour mixture to thicken the sauce.

I fell in love with this dish, the comfort that it gives is soothing, very homely and the fork tender meat is so good...I would love to eat this with you know what....mountain of rice! I guess its also good with my favorite dinner rolls. The slightly thick red beef broth is so good, the fork tender meat is such a sweet temptation. After a hard day's work, its nice to come home and enjoy this dish especially when the weather is cold....Hmmmmnnn..work, family, home plus the rainy weather is such a perfect combination to be happy..so lets enjoy and be thankful for the day ended and there's tomorrow. Let's  eat. Let's giggle and Let's be merry, Cheers to everyone!

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