Name: Spanish cocido
Prep time: 15 min
Cook time: 510 min
Total time: 525 min
Yield: 4
Ingredients: 2 medium leeks (700g), chopped coarsely; 2 large carrots (360g), chopped coarsely; pinch saffron threads; 1 bay leaf; 2 x 400g cans chickpeas (garbanzo beans), rinsed, drained; 350 gram beef chuck steak; 1 raw chorizo (170g); 1 kilogram meaty ham hock; 2 chicken thigh cutlets (400g); 1 litre (4 cups) water

Ingredients

2 medium leeks (700g), chopped coarsely

2 large carrots (360g), chopped coarsely

pinch saffron threads

1 bay leaf

2 x 400g cans chickpeas (garbanzo beans), rinsed, drained

350 gram beef chuck steak

1 raw chorizo (170g)

1 kilogram meaty ham hock

2 chicken thigh cutlets (400g)

1 litre (4 cups) water

Method

1.Place leek, carrot, saffron, bay leaf, chickpeas, beef, chorizo, ham hock and chicken in a 4.5-litre (18-cup) slow cooker. Pour over the water. Cook, covered, on low, for 8 hours.

2.Remove ham and chicken from bones in large chunks; divide among bowls with chorizo, beef, vegetables and chickpeas.

Suitable to freeze at the end of step 2.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook