Cooked on Sundays. I don't think there is a better plan than this, unless you add a nap afterwards to complete the plan. Madrid stew is a traditional recipe of those that tastes like home, time and calm. And although it may seem complicated, the biggest difficulty is remembering to soak the chickpeas the day before, because everything else is a breeze if you know a few tricks.
Chef Alfredo Vozmediano, who has worked in several three-Michelin-star restaurants, told us on his social networks what his tricks are to make the best stew, and the first of them is clear: “don't only use blood sausage, chicken and ham.” Although these three types of meat are essential in any stew recipe, Vozmediano invites us to “experiment with other types of meat such as pig tail and ear, which add depth and smoothness to the broth.”
The chef's second trick is to “clean the meat with blood or impurities”, such as the bones, the ear, the tail, the ham, the bacon and the bacon. To do it, you just have to place all the pieces in a pot, “cover with water, bring to a boil and discard the water,” because this way the impurities will be left out of the dish with that first boil.
@avozmechef 7 tricks for a good stew Learn to cook with my online academy. Link in my profile! 🤓
♬ original sound – Alfredo Vozmediano Romero
The third trick is to “cook the meats alone for two hours so that they are more tender and give flavor to the broth.” By meat it also refers to the bones, the ear, the bacon, the chicken or hen and any meat that we are going to add to the broth. When those two hours have passed, “add the vegetables and chickpeas,” because according to the chef, “this is how they are made in the tasty broth without going overboard.” This cooking will take an hour and a half more and after this time, we will add the chorizo and blood sausage “so that they flavor without releasing too much fat or dominating the whole,” as the expert points out.
It is also important that, after removing the meats to one tray and the chickpeas and vegetables to another, we strain the broth as Vozmediano indicates “to obtain a very fine soup.” A fine mesh strainer is more than enough and will prevent any impurities from sneaking in. With these tricks you will get not only a stew, but the best stew in the world with each cooking element at its ideal point and a soup in which you will want to stay and live. And while you're at it, if you have leftover broth, store it in the freezer as the chef indicates, in bags. You will gain space without even realizing it.
