All Cooked Up: Classic Cocido

11 months ago


Cocido Madrileño may be considered to be as one of Spain’s foremost dishes, but did you know that it’s accompanying sauces were only added when we Filipinos adapted it as our own? Meaty and hearty, this entrée is a feast all by itself.



Makes 8-10 servings


½ kilo Beef shanks

½ kilo Pork liempo, sliced

½ kilo Chicken thighs

  • Ham bones

2 Spanish chorizo, sliced diagonally in 2

2 Bay leaves (laurel)

1 Onion, quartered

5 cloves Garlic, crushed

1 tsp Whole black peppercorns

½ tsp Paprika picante

8 cups Water

2 Potatoes, peeled and quartered

3 Sweet potato (camote) peeled and quartered

1 Cabbage, quartered

10-15 Baguio string beans

¼ cup Vegetable oil

4 Saba sliced diagonally into 4


  1. In a large pot, put all meats, chicken, ham bones, and chorizo with the onions, bay leaves, peppercorns and paprika picante.
  2. Pour enough cold water to cover meats and bring to boil. Cover pot, lower heat and simmer. Remove scum (the frothy layer that forms on the surface of the liquid) with a slotted spoon.
  3. After 30-45 minutes take out chicken and chorizo. Leave pork to cook a bit longer and when tender, remove and set aside.
  4. Continue to simmer until the beef is fork tender, about 3 hours. Remove beef from the stock and set aside.
  5. In the same broth, put in the potatoes and sweet potatoes. Add the vegetables, one by one and cook until just done.
  6. To serve, return the meat, chicken, and chorizo to the pot. Simmer for another 10 minutes.
  7. Arrange the meats and vegetables on a large platter. Serve the soup piping hot. Serve with Tomatada and Eggplant sauce.


Note: Keep the meats warm in the broth to prevent meat from drying out.



2 Tbsps Olive oil

4 cloves Garlic, chopped

1 Medium onion, chopped

1 ½ Tomatoes, blanched, peeled and chopped

2 Tbsps Tomato paste

1 cup Broth (beef or chicken)

1 Tbsp Chopped parsley

  • Salt to taste, and freshly ground black pepper


In a heavy skillet, heat olive oil and sauté garlic and onions for 5 minutes. Add tomatoes and tomato paste, and then simmer for 10-15 minutes. Add broth and parsley, then simmer for another 10-15 minutes. Season with salt and pepper. Transfer to a small bowl.



2 Large eggplants, broiled, peeled and chopped

2 cloves Garlic, minced

2 Tbsps Extra virgin olive oil

½ cup Red cane vinegar

½ tsp Sugar (optional)

  • Salt and pepper to taste


In a mixing bowl, mix mashed eggplants, garlic, olive oil, vinegar, and sugar. Season with salt and pepper. Transfer to a small bowl.

Recipe by Celine Clemente-Lichauco

Photographed by Floyd Jhocson of Studio 100

Love Spanish cuisine? Check these recipes:

Arroz con Leche

Black Paella

Fideus ala Leida


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