Traditional Christmas Stew

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Christmas broth with galets
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Christmas broth with galets

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Difficult
Rations

6

rations
Preparation time

1

hour 
Cooking time

3

hours 

28

minutes
Calories

1304

kcal/ration
Resting time

10

minutes
Total time

4

hours 

38

minutes

Treat yourself to a taste of tradition this Christmas with our lush Cocido Navideño. This sumptuous, protein-packed recipe will take you on a gastronomic journey with veal, beef ribs, chicken and sausage seasoned to perfection. Accompanied by a delicious viscosity formed by the soaked chickpeas, this slow-cooker, which also includes a mosaic of rustic vegetables and potatoes, will be a feast for your senses.

To make it even more irresistible, we added some well-seasoned meatballs to the mix. What is a cocido without its soup, our sopa de galets has a broth flavor that will delight your palate even more.

This Christmas Stew is perfect for sharing with family or friends, its flavor will remind you of the essence of the holiday season. Cook, eat and create flavorful holiday memories with our Traditional Christmas Stew Recipe! Also, while you immerse yourself in this culinary adventure, enjoy our playlist and cook to the rhythm of the music, it will be a pleasant moment to remember!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Ingredients for the broth

  • 200 gr veal (back of leg, rabbit thigh of veal)

  • 200 gr rib of veal *.

  • 1/4 chicken (carcanada) *

  • 1/4 hen * hen * hen * hen * hen * hen * hen * hen * hen

  • 1/2 pig's foot

  • 100 gr pig's ear or snout *.

  • 1 ham knee bone

  • 1 raw sausage

  • 1 black sausage

  • 250 gr soaked chickpeas (soak the day before with Vichy water)

  • 2 potatoes

  • 1 carrot

  • 1 leek

  • 1 celery

  • 1 green cabbage

  • 5,5 liters of water

  • units of meatballs (ball):

  • 400 gr minced veal

  • 4 c.s. tablespoons bread crumbs

  • 2 c.s. tablespoons of flour

  • 2 eggs

  • Bread crumbs

  • garlic and parsley

  • Soup:

  • 1 package of galets

Pasos

  • Preparation of the stew:
  • Wash well all the ingredients marked with an *.
  • Blanching meats: Put the meats in cold water, bring to a boil, drain and pass through cold water. Return to the pot with the rest of the ingredients, cover with water, cover and bring to a boil, skimming off any foam that forms.
  • Drain them in water and return them to the rest of the vegetables.
  • Cover with water, cover and bring to a boil. Foam as it cooks.
  • Christmas ball:
  • Prepare the meatballs with the meat, eggs, bread crumbs, parsley and chopped garlic. Form them with the help of the flour.
  • After 20 minutes, add the chickpeas (in a bag), boil gently for an hour and a quarter. Then add the diced cabbage, the diced potatoes, the raw sausage and the meatballs. Cook for 20 minutes more.
  • Check that all the ingredients are cooked and then add the black sausage, which should only be cooked briefly for about 3 minutes.
  • Prepare the soup:
  • Strain the broth, add salt and pepper, and when it starts to boil, add the galets and cook them according to the instructions on the package, about 12-15 minutes.

Notas

  • Soaking chickpeas: Use Vichy water to soak the chickpeas, since its mineral and bicarbonate content favors cooking and softens the legume.
  • When you start to cook the meats, vegetables and bones in the water for the broth, remember that it is important to do it over low heat. This will help the flavors infuse better into the broth.
  • Soup de galets is the Catalan name for a kind of large, snail-shaped pasta traditionally used for Christmas soup. You can find it in specialty stores or you can also use another large pasta that you have on hand.
  • If you want to freeze the broth do not add the cabbage before freezing. Do this once it is thawed, you can regenerate it by adding cabbage in the cooking process.

Quizás lo necesites

  • malla coccionCooking net up to 2kg for vegetables and chickpeasVer precio
  • olla grande 24 cm 9 litrosOlla grande con tapa de 24 cm diámetro para 9 litrosVer precio
  • espatulasEspátulas de cocinaVer precio

Información nutricional (por ración)*

  • Serving Size: 350g
  • Total number of serves: 6
  • Calories: 1304kcal
  • Fat: 18.55g
  • Saturated Fat: 7.6g
  • Trans Fat: 0g
  • Cholesterol: 191.75mg
  • Carbohydrates: 49.64g
  • Protein: 37.09g
If you are looking for 10

Key points of the recipe

  1. Preparation of the meats: It is crucial to blanch the meats before cooking them in the broth. This involves boiling them briefly in cold water, draining them and then rinsing them to remove impurities and ensure a clear, flavorful broth.
  2. Cooking the chickpeas: Soak the chickpeas in Vichy water from the day before to soften them and promote even cooking. Cook them in a mesh bag during the preparation of the stew to prevent them from falling apart and facilitate their extraction.
  3. Cooking time control: Monitor the cooking time of each ingredient. Add the cabbage, potatoes, raw sausage and meatballs at specific times so that everything is cooked to perfection. The black sausage should only be cooked for the last 3 minutes to prevent it from falling apart.

Pairing with wine

For this traditional Christmas stew with its variety of meats and robust ingredients, a wine with enough body to support the strong flavors is required. In this case, a Rioja red wine would be an excellent choice. These wines, which generally spend some time in oak barrels, provide pronounced tannins and a rich dark fruity flavor that would complement well the veal and pork meats in this stew.

A medium-bodied Tempranillo from the Ribera del Duero region, with its balance of acids and tannins, could also be a good choice and would bring out the richer flavors of the meats without being overpowering.

As for white wines, this dish may not be the best choice for them due to their robustness and richness. White wines, especially light or medium ones, may be overshadowed by the intense flavors of this dish.

It is essential to avoid light or sweet red wines and white wines that are too light, as they will not be able to cope with the deep and rich flavors of this stew.

In summary, for this traditional Christmas stew, we prefer a red wine from Rioja or a Tempranillo from Ribera del Duero for its ability to handle strong flavors and complement the variety of meats.

Beer pairing

For this traditional Christmas stew, we recommend pairing it with a Brown Ale style beer. The main reason is that this type of beer has flavors of roasted malt, caramel, and a touch of sweetness that can complement very well the complexity of flavors of this strong dish. The Brown Ale helps balance the rich, succulent meat and vegetables in the recipe, and its moderate carbonation cleanses the palate for the next bite.

The moderate bitterness of a Brown Ale contrasts nicely with the natural sweetness of vegetables and balances the fat of pork and beef. In addition, the nutty, roasted malt flavor of the beer can enhance the roasted and caramelized flavors of the dish.

At the same time, avoid pairing this recipe with very hoppy or high alcohol beers, such as India Pale Ale (IPA) or strong Belgian beers, because their intense flavors and high bitterness can overwhelm the flavors of the food and unbalance the pairing.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Eggs, Celery

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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