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Published on Nov 22, 2017
Today we cook a traditional stew, the cocido madrileño, a very easy recipe that with some small instructions will work wonders for you. For me, the most important thing in this stew is to cook everything on a low heat and let the meat slowly grow and the bones release all their substance.
I leave the recipe written on the blog if you want to see it there
850 GR OF MORCILO DE TERNERA 300 GR FRESH PANCETA 300 GR OF PANCETA ADOBADA OR ANY PART ADOBADA 450 GR REAR OF CHICKEN 250 GR CHORIZO 2 MORCILLAS 0 135 GR 2 SPINAZOS SALADOS 0 565 GR 1 TIP OF HAM 0265 GR 210 GR OF SALTED BACON 600 GR DE GARBANZOS 4 LITERS OF WATER 3 GARLIC CLOVES MIDDLE REPOLL 1 SWEET PEPPER SWEET PEPPER 5 POTATOES 3 CARROTS VIRGIN OLIVE OIL SALT SMELLED GUINILLAS
Go ahead and prepare it and if you do leave me a comment that I will love reading it and upload the photo to instagram with the hastag #lacocinademasito and there I will see it.
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