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 ocido, boiled meat so-called as the various ingredients are cooked in water, is one of the classical dishes of Spain and every region of the Iberian peninsular today has its own specialty. This dish of Jewish origin was prepared on Friday, placing all the ingredients in an earthenware pan according to the laws of kosher cooking, by which all meats have to be drained of blood. The pan was kept close to the boil and then covered with cinders.
The dish was cooked overnight and was ready on Saturday, without having worked and without any flame having been lit, thus observing the Jewish religious laws. In the years of the Inquisition, Jews who converted to Catholicism to survive the persecutions demonstrated their compliance with their new religion by adding pork meat, especially blood-sausage repudiated by the laws of Moses as it had blood. With the discovery of America "cocido" was enriched with new ingredients from the New World, such as beans, potatoes and tomatoes .
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Cocido andaluz
Assorted boiler meats with legumes and turnip
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1/2 kg/1 lb. 2 oz. beef muscle - 1/4 chicken - 1/2 kg/ 1 lb. 2 oz. chickpeas soaked in water for 24 h. - 1 slice non-smoked lard 150 g./5 oz. - 1 ham bone - 1 sausage - 1 piece of fresh sausage - 1/2 kg./1 lb. 2 oz. potatoes - 250 g./9 oz. vegetables (green beans, cabbage or beet according to the season) - 1 slice turnip - 1 sweet pepper - 1 ripe round tomato - 1 teaspoon cumin - 1 tablespoon red wine vinegar - coarse-grained salt.
Fill ¾ a pan with water and cook meats, bone and lard over medium flame. When almost cooked, add turnip cut into pieces, chickpeas, cleaned vegetables, whole, peeled potatoes, cleaned pepper, tomato and sausages. When the ingredients are softened, remove pepper, tomato and some chickpeas and blend together with cumin and vinegar. Dilute with stock and pour into pan. Cook for a few more minutes, add salt, serve hot in a rustic soup tureen.
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