Authentic Madrid-Style Cocido Madrileño: Traditional Spanish Pot-au-Feu Recipe

• 1 kg braising beef (such as morcillo or skirt)
• 250 g half-salted pork belly
• 500 g robust chorizo
• 6 medium potatoes
• 1 large pink onion
• 1 garlic clove
• 1 bouquet garni
• 2 cloves
• Pinch of saffron threads
• Fresh basil and coriander, to garnish
• Salt and ground black pepper, to taste
• Cayenne pepper, to taste
• 500 g chickpeas

Difficulty: Easy

1. The day before, soak the chickpeas in cold water overnight.
2. The next day, blanch the half-salted pork belly for 5 minutes in boiling water, then refresh under cold water and drain.
3. Drain the chickpeas and place them in a large pot with the beef, drained pork belly, onion studded with the cloves, crushed garlic clove, and bouquet garni. Cover generously with cold water, bring to a boil while skimming off any foam, then simmer for 2 hours. Season lightly with salt.
4. Meanwhile, peel and quarter the potatoes. Prick the chorizo with a fork and add it to the pot with the potatoes. Simmer for another 30 minutes.
5. Remove the bouquet garni. Infuse the broth with saffron threads, adjust seasoning with salt, pepper, and a touch of cayenne.
6. To serve, drain the vegetables and meats. Slice the meats and chorizo. Arrange everything in a large serving dish, sprinkle with a little hot cooking broth, and garnish with chopped basil and coriander.