The Spanish classic Cocido Lebaniego or meat stew has different versions throughout the Spain and this one originates from Cantabria, where they serve it step-by-step – first the broth and then pasta, followed by the rest of the elements. But we have served it altogether on a platter because we like it that way that the broth melds with the other ingredients and makes them juicy and succulent. Smart Recipes, Mediterranean Recipes, Eggs,Pork Recipes, Recipes Eggs,Pork Mediterranean Cantabrian Meat Stew Cantabrian Meat Stew Recipe | PT3H45M Serves 8 Ingredients: 1 Pound Dried Chickpeas 1 Pound Smoked Ham Hock 0.5 Pound Slab Bacon 0.5 Pound Salt Pork 0.5 Cross-Cut Veal Shank 0.25 Pound Cured Dried Beef 0.5 Pound Pig's Ear, Slice Of Pig's Snout, Or Piece Of Pig's Foot 4 Ounces Spanish Chorizo Links 1 Tablespoon Spanish Smoked Sweet Paprika 2 Pounds Green Cabbage 2 Cloves Garlic 0.5 Cup Olive Oil 0 Salt 5 Large Eggs 0.25 Cup Fresh Flat-Leaf Parsley 2.5 Cups Fine Breadcrumbs For the stew: In a wide 7-8-quart heavy pan, add chickpeas, ham hock, slab bacon, veal shank, salt pork, pig's ear, dried beef, 1/2 tablespoon of paprika and 10-11 cups of water over medium heat and bring to a boil, skimming foam from top surface. Reduce heat to low and simmer, tightly covered for about 2½ hours. Meanwhile, for cabbage: Preheat the oven to 250 degrees. Arrange an oven rack in the middle of the oven. In a 6-8-quart pan of boiling water, add cabbage and cook, covered for about 10-15 minutes. In a colander, drain cabbage and rinse under cold water. Again, drain well. In a 12-inch heavy skillet, heat 1/4 cup of oil over medium-high heat and sauté garlic and paprika for about 2 minutes. Add cabbage and sauté for about 8 minutes. stir in salt and transfer to a baking dish. With a piece of foil, cover the baking dish and place in the oven to keep warm. For dumplings: With a slotted spoon, transfer salt pork and 1 chorizo link from simmering stew onto a cutting board. Chop 1/4 cup of salt pork and chorizo finely (return remaining salt pork to the pan). Simmer stew for about 30 minutes more. Meanwhile, in a large bowl, add eggs, parsley and 1/4 teaspoon of salt and beat well. Add breadcrumbs and chopped meats and mix until well combined. With 2 soupspoons, make 16-20 oval dumplings. Arrange dumplings on a wax paper-lined tray. In a cleaned 12-inch heavy skillet, heat remaining 1/4 cup of oil over medium heat and cook dumplings, in 2 batches for about 5 minutes. Transfer dumplings onto paper towel-lined plate to drain. With a slotted spoon, transfer all meats from stew onto cutting board. Carefully, add dumplings into simmering broth with chickpeas and simmer, covered for at least 10 minutes. Cut sausages into large diagonal slices and then, cut remaining meats into bite-sized pieces. Arrange meats on one side of a large baking dish along with marrowbone from veal shank. With a slotted spoon, place dumplings next to meats. With the slotted spoon, place chickpeas on the dish with cabbage. With pieces of foil cover both dishes and keep warm in the oven. Place broth over meats and dumplings and serve alongside chickpeas and cabbage.

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