Go Back Email Link
–+ servings
Filipino-Spanish Cocido Recipe

Filipino-Spanish Cocido

Cocido Madrileno is a heritage Filipino-Spanish stew where bone-in beef shanks, chicken, chorizo, and ham are slow-simmered with garbanzo beans, saba bananas, and seasonal vegetables in a rich broth. The dish is traditionally served in three elegant courses - first the fragrant broth, then the tender vegetables, and finally the succulent meats - accompanied by a smoky roasted eggplant relish called berenjana. This celebratory dish showcases the deep Spanish influences on Filipino cuisine while incorporating distinctly local ingredients like saba bananas and pechay.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Filipino, Spanish
Servings 6
Calories 492 kcal
Difficulty Intermediate

Equipment

  • Large stock pot (kaldero) For slow-cooking the meat and making the broth
  • Wide Pan (kawali) For browning meats and sautéing ingredients
  • Slotted Spoon (sandok) For removing scum from the broth
  • Sharp knife (kutsilyo) For cutting meats and vegetables
  • Cutting board (Sangkalan) For preparation
  • Serving platter (bandehado) For presenting the meats and vegetables
  • Soup Tureen For serving the broth
  • Tongs For handling meats while browning
  • Fine-mesh strainer For straining the broth

Ingredients
 

For the Main Dish

  • 1 pound bone-in beef shank buto-buto
  • ½ whole chicken manok, cut into serving parts
  • 5 ounces chorizo de bilbao
  • 4 ounces ham slices hamon
  • 3 saba bananas saging na saba, peeled and halved
  • 15 ounces garbanzo beans garbanzos, drained
  • 1 head cabbage repolyo, quartered
  • 8 pieces green beans sitaw, stemmed
  • 1 bunch pechay ends trimmed and leaves separated
  • 1 large onion sibuyas, peeled and quartered
  • 3 cloves garlic bawang, peeled
  • 1 teaspoon peppercorns paminta
  • 8 cups water tubig
  • 2 teaspoons salt asin
  • 3 tablespoons canola oil mantika

For the Berenjana Sauce (Eggplant Relish)

  • 3 eggplants talong
  • 3 cloves garlic bawang, peeled and minced
  • 2 tablespoons vinegar suka
  • 1 tablespoon oil mantika
  • Salt to taste asin

Instructions
 

  • Start by heating one tablespoon of oil in a large pot over medium heat. Sear the beef shanks on both sides until they develop a nice brown color, about 3-4 minutes per side. Remove the beef and set aside.
  • Pour the water into the same pot and bring it to a boil. Return the beef shanks to the pot and skim off any gray foam that rises to the surface. Once the broth looks clear, add the quartered onions, whole garlic cloves, peppercorns, and salt. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 1½ to 2 hours, or until the beef is fork-tender.
  • While the beef is cooking, prepare your berenjana sauce. Place the whole eggplants directly over an open flame on your stove, turning occasionally until the skin is completely charred. Run them under cold water and peel off the blackened skin. Mash the soft eggplant flesh in a bowl, then mix in the minced garlic, vinegar, oil, and salt to taste. Set this sauce aside.
  • In a separate wide pan, heat another tablespoon of oil. Add the saba bananas and cook until they're lightly golden brown on all sides. Remove them and set aside. In the same pan, cook the chorizo de bilbao for 1-2 minutes until it releases its red oil. Remove and set aside. Add the chicken pieces to the pan and cook until they're lightly browned on all sides.
  • Once the beef is tender, add the browned chicken, ham slices, and chorizo to the pot. Cook for about 15-20 minutes until the chicken is fully cooked through. Add the garbanzo beans and browned saba bananas, letting them cook for 3-5 minutes to heat through.
  • Next, add the green beans and cabbage quarters to the pot. Cook until they're tender but still have a slight crunch. Finally, add the pechay leaves and cook for just one more minute. Taste the broth and add more salt if needed.
  • To serve your cocido the traditional way, first ladle the hot, clear broth into bowls as your first course. Then arrange all the vegetables and garbanzo beans on a large platter for your second course. Finally, present all the meats on another platter for the third course. Serve everything with steaming white rice and the berenjena sauce on the side.
  • Your cocido is best enjoyed fresh, but if you have leftovers, store everything together in the broth to keep the meat and vegetables from drying out. It will keep well in the refrigerator for up to three days.

Tips from Lola's Kitchen

  • Filipino-Spanish Cocido RecipeChoose beef shanks with plenty of connective tissue for a richer broth
  • Don't skip the browning steps - this develops deeper flavors
  • Keep the broth at a gentle simmer, not a rolling boil
  • Add salt gradually throughout cooking to build flavors
  • Choose firm, yellow-green saba bananas for best results
  • Let meat rest for 5-10 minutes before serving for juicier results
 

Troubleshooting

  • Tough Meat: Extend cooking time by 30-minute intervals until tender
  • Cloudy Broth: Skim more frequently during the first 30 minutes of cooking
  • Too Salty: Add peeled, quartered potato to absorb excess salt
  • Too Bland: Add fish sauce (patis) gradually to taste
  • Vegetables Too Soft: Add them later in the cooking process
 

Ingredient Alternatives

  • Beef Shank: Beef brisket or oxtail
  • Chorizo de Bilbao: Spanish chorizo or longganisa
  • Saba Bananas: Plantains or regular bananas
  • Pechay: Bok choy or spinach
  • Garbanzo Beans: White beans or kidney beans
  • Ham: Bacon or pancetta
 

Storage & Reheating

  • Refrigerator: Store components separately for up to 3 days
  • Freezer: Broth and meat can be frozen for up to 3 months
  • Reheating:
    • Stovetop: Gentle simmer until hot
    • Microwave: 2-3 minutes, stirring halfway
    • Add fresh vegetables when reheating
 

Variations

  1. Seafood Cocido: Add shrimp and fish fillets
  2. Vegetarian Version: Use mushrooms and extra garbanzo beans
  3. Extra Special: Add bone marrow and morcilla
  4. Light Version: Use chicken and turkey instead of red meat
  5. Modern Twist: Add corn on the cob and sweet potatoes
 

FAQs

Q: Can I make this in a slow cooker? A: Yes, cook on low for 8-10 hours or high for 4-6 hours.
Q: Can I prepare components ahead? A: Yes, you can prepare the broth and meats a day ahead.
Q: Is this freezer-friendly? A: The broth and meats freeze well, but prepare fresh vegetables when serving.
Q: How do I know when the beef is tender enough? A: It should easily pull apart with a fork (malambot na malambot).
Q: Can I use canned garbanzo beans? A: Yes, just drain and rinse them before adding.
 
Filipino-Spanish Cocido Recipe
Filipino-Spanish Cocido

Nutrition

Calories: 492kcalCarbohydrates: 44gProtein: 28gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 62mgSodium: 418mgPotassium: 1232mgFiber: 14gSugar: 16gVitamin A: 1087IUVitamin C: 131mgCalcium: 270mgIron: 5mg
Tried this recipe?Let us know how it was!