Bangladeshi-style Cocido

Ingredients

In the Bangladeshi-style Cocido, we incorporate traditional Bangladeshi spices like cumin, coriander, turmeric, and garam masala to add a distinct flavor profile. Additionally, we use Bangladeshi vegetables such as potatoes, carrots, and cauliflower, which are commonly found in Bangladeshi cuisine. These adaptations infuse the dish with the vibrant and aromatic flavors of Bangladeshi cuisine while still maintaining the heartiness of the original Spanish Cocido. We alse have the original recipe for Cocido, so you can check it out.

• 500g (1.1 lb) beef or chicken, cut into chunks 500g (1.1 lb) beef or chicken, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 cup cauliflower florets 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cups beef or chicken broth 4 cups beef or chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the beef or chicken chunks to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the cumin powder, coriander powder, turmeric powder, and garam masala over the meat. Stir well to coat the meat evenly with the spices.
4. 4.
   Add the diced potatoes, sliced carrots, cauliflower florets, and green beans to the pot. Stir everything together to combine.
5. 5.
   Pour in the beef or chicken broth, ensuring that all the ingredients are submerged. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the meat is tender and the vegetables are cooked through.
7. 7.
   Once cooked, remove the pot from the heat and let it rest for a few minutes.
8. 8.
   Serve the Bangladeshi-style Cocido hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef or chicken — For tender meat, choose cuts that are suitable for slow cooking, such as chuck roast or chicken thighs.
• Potatoes — Cut the potatoes into evenly sized pieces to ensure they cook at the same rate.
• Cauliflower — Be careful not to overcook the cauliflower, as it can become mushy. Cook until it is tender but still retains its shape.
• Green beans — Trim the ends of the green beans and cut them into 1-inch pieces for easy eating.

Tips & Tricks

• You can add other vegetables like peas or bell peppers for added flavor and variety.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of spices used.
• Serve the Bangladeshi-style Cocido with steamed rice or naan bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Feel free to experiment with different cuts of meat or even use a combination of beef and chicken for added variety.

Serving advice

Serve the Bangladeshi-style Cocido hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany it with steamed rice or naan bread for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the cooked meat and vegetables on top of the broth in each bowl. Sprinkle some chopped cilantro on top for a pop of color. Serve with a side of steamed rice or naan bread.