Hearty Spanish Cocido Madrileño

1. Prepare Meat Base

Place the beef, marrow bones, bacon or pork belly, and chicken thighs into a very large pot. Cover with cold water and bring to a boil. Reduce heat and let simmer for a few minutes, skimming off any scum that rises to the surface.

2. Add Chickpeas and Onion

Add the soaked chickpeas and the clove-studded onion to the pot. Let it simmer gently for 2 to 3 hours, adding a pinch of salt after the first hour. Skim off any additional scum and add water as necessary to keep everything submerged.

3. Cook Vegetables

In a separate pot, bring salted water to a boil. Add the carrots, potatoes, green beans, celery, turnips, and cabbage. Cook for about 20 minutes until tender. Drain and reserve the cooking water.

4. Cook Sausages

In another pot, simmer the chorizo in salted water for 10 minutes, then add the morcilla and cook for an additional 10 minutes. Drain both sausages and set aside.

5. Prepare Vermicelli

Strain at least 2 quarts of the broth from the large pot into a separate saucepan. Bring to a boil and add the broken vermicelli, cooking until the pasta is soft.

6. Reheat Meats and Sausages

Reheat the chickpeas, meats, and sausages in the remaining broth until everything is warmed through. Cut the meats into pieces and the sausages into thick slices, then arrange them on a platter.

7. Reheat Vegetables and Sauté Cabbage

Reheat the vegetables, except for the cabbage, in their cooking water until warm. In a skillet, heat the olive oil and sauté the garlic cloves until golden. Add the cabbage quarters and cook until heated through and slightly crispy on the edges. Add the cabbage to the platter with the other vegetables.