Cocido Lebaniego with a Twist

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 200g (7 oz) chorizo sausage, sliced 200g (7 oz) chorizo sausage, sliced
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 2 bay leaves 2 bay leaves
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef stew meat and pork shoulder to the pot, and brown them on all sides.
3. 3.
   Stir in the sliced chorizo sausage, carrots, potatoes, bell pepper, and shredded cabbage.
4. 4.
   Sprinkle the cumin, paprika, salt, and pepper over the ingredients, and mix well.
5. 5.
   Pour the beef or vegetable broth into the pot, and add the bay leaves.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the meats are tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Garnish each serving with freshly chopped parsley.

Treat your ingredients with care...

• Chorizo — Choose a high-quality chorizo with a good balance of spices for the best flavor.
• Beef and pork — Opt for lean cuts of meat to reduce the fat content without compromising taste.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a creamier texture in the stew.
• Cabbage — Make sure to shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Bay leaves — Remove the bay leaves before serving to prevent anyone from accidentally biting into them.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika instead of regular paprika.
• Serve the stew with crusty bread to soak up the delicious broth.
• If you prefer a thicker stew, you can mash some of the cooked potatoes and mix them back into the pot.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.
• Feel free to customize the vegetables based on your preferences or seasonal availability.

Serving advice

Serve the Cocido Lebaniego in deep bowls, making sure to include a generous portion of meats, vegetables, and broth in each serving. Sprinkle freshly chopped parsley on top for a pop of color and added freshness. Accompany the stew with warm crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the meats and vegetables in an appealing manner in the bowl, ensuring a variety of colors and textures are visible. Drizzle a small amount of olive oil on top and garnish with a sprig of fresh parsley for an elegant touch.