Cocido de la Sierra de Cádiz

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Cocido de la Sierra de Cádiz. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cocido de la Sierra de Cádiz is one of the most favored of current trending meals on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Cocido de la Sierra de Cádiz is something which I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Cocido de la Sierra de Cádiz, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cocido de la Sierra de Cádiz delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cocido de la Sierra de Cádiz is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cocido de la Sierra de Cádiz estimated approx 1 hora y 30 minutos.

To begin with this recipe, we must first prepare a few ingredients. You can have Cocido de la Sierra de Cádiz using 8 ingredients and 5 steps. Here is how you cook that.

Os encantará 😀

Ingredients and spices that need to be Get to make Cocido de la Sierra de Cádiz:

1. 1/4 garbanzos
2. 1/4 jarrete de ternera
3. 1 trozo tocino blanco
4. 1 trozo calabaza
5. 1 patata pequeña
6. 1 zanahoria
7. 50 gramos judías verdes
8. 1 trozo corteza añeja (mitad de lo que normalmente venden) o una pequeña ya que da un sabor intenso

Instructions to make to make Cocido de la Sierra de Cádiz

1. Pones en remojo los garbanzos unas 12 horas antes.
2. En la olla rápida (40 minutos) o en la exprés normal (1 hora y cuarto) pones agua una tercera parte de su capacidad. Le echas los garbanzos escurridos, la carne, la corteza y el tocino y, sin taparla, esperas a que hierva unos minutos y le quitas la espuma que suelta al hervir, con una espumadera.
3. A continuación le agregas toda la verdura cortada a trozos, excepto la calabaza que la pasas por la picadora y así hace más denso y rico el cocido. Echa la sal al final cuando lo pruebes ya que la corteza es un poco salada. Cierra la tapa y ponla durante 40 minutos en la rápida o 1 hora y 15 minutos si es normal. Asegúrate que el agua cubre unos cuatro dedos por encima de los ingredientes.
4. Si una vez acabado el proceso la carne aún no está del todo tierna y el caldo no ha espesado, ponlo a presión otros 6 o 7 minutos más. La carne y el tocino se sirve de segundo plato, denominado “pringá”, y se come mezclándolos con el tenedor y acompañado de pan.

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