Cocido-style Nilaga is a soul-warming soup perfect for cold weather. Made of tender beef shanks, Chorizo de Bilbao, saba bananas, and vegetables, it’s a hearty and tasty soup the whole family will love.
I was initially going to call this recipe cocido, but that would have been a bit of a stretch as the traditional Spanish dish is a little more complex than the simple soup we have here.
Cocido Madrileno involves a variety of fresh and cured meats such as pork, beef, chicken, ham, and sausages along with vegetables and legumes such as cabbage, carrots, potatoes, and garbanzo beans. It’s usually presented at the table in parts, with the meat and vegetables on a platter, the broth in a separate soup tureen and a spicy eggplant sauce called berenjena served on the side to round up flavors.
This cocido-style nilaga is less complicated but just as delicious. Like our classic boiled soup, the beef shanks are cooked low and slow in a large pot until fork-tender.
The Chorizo de Bilbao added for a smoky taste along with meaty potatoes, verdant pechay, sweet saba bananas, and garbanzo beans to complete the dish. A simple seasoning of salt and pepper rounds off the flavor.
How to serve