Cocido Madrileño

Instructions

1. Prepare the chickpeas
   Drain the chickpeas that have been soaking overnight. Place them in a large pot with cold water, the beef shin bone, beef brisket, and pork belly. Bring to a boil, then reduce heat to simmer. Skim off any foam that rises to the surface.
2. Add vegetables
   After the meat has been simmering for about an hour, add the whole onion, leek, carrots, garlic, and bay leaf. Continue to simmer for another hour, ensuring the pot remains covered and adding more water if necessary.
3. Include remaining meats
   Add the chicken breast, chorizo, and morcilla to the pot. Continue to cook for 30 minutes more. The meats should be tender but not falling apart.
4. Cook the potatoes and cabbage
   Add the potatoes to the pot and cook for 15 minutes. Then add the cabbage and cook for another 15 minutes until all vegetables are tender.
5. Prepare for serving
   Remove all the meats and vegetables from the broth. Slice the meats into serving portions. The traditional way to serve Cocido Madrileño is in three courses: first the broth as a soup, then the chickpeas and vegetables, and finally the meats.
6. Serve the first course
   Strain the broth and serve it as a first course, often with small pasta shapes or bread. Season with salt and pepper to taste.
7. Serve the second course
   Arrange the chickpeas and vegetables on a platter and serve as the second course, drizzled with a little olive oil if desired.
8. Serve the third course
   Present the sliced meats on another platter as the third and final course. Serve with crusty bread and a simple salad if desired.