Black Sheep Cooking Club
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Previews to The Black Sheep Bistro's Video Cookbook Vol 2

"Black Sheep Cocidos"

Another favorite creation that was very popular at the restaurant. It's kind of a Spanish Cassoulet. Some time is involved but it's easy to make and variations are both numerous and encouraged. It keeps well, best reheated a number of times and is great for parties because you do most of it ahead! Can also be served family style in a large dish!

The Basic Stew

In a large pan add Olive Oil, heat and saute; chopped garlic, onion, celery & carrots. Add sausages as shown; Sobrasada, Bilbao, and Butifarrita are the ones in the video. Remember to scrap the bottom of the pan once in a while as shown. Then add 1 to 2 inch diced meats; chicken, lamb and or pork that are seasoned first with minced garlic, Rick's Chef Salt, parsley and Italian Herbs. Cook, stir and add water as shown. Simmer in the oven 'till meats are tender (1 to 3 hours depending on cut). Season with Rick's Chef's Salt, salt, dried Italian Herbs, parsley and thyme. Store until ready to use.

The Black Sheep's Cocido

In Spain, Cocido in usually served in 3 courses or in parts on the same plate; meats, vegetables and chick pea stew. At the Black Sheep we take the liberty to combine everything into one dish, making it a little more like a Spanish Cassoulet. So you'll see in the video, at the restaurant we added more meat cooked in the fats from the cooled base stew, then sauteed some cabbage, fingerling potatoes and baby grape tomatoes (season it!) and add all that to the base stew also. Then to serve you can top it with; chicken breast or thigh, pork chops or grilled sausages or, as in the video grilled lamb chops!

End Note

Please remember Cocido is a regional dish and it can vary greatly area to area, town to town even house to house.

Video on Vimeo!

©2015 Rick and Diana Boufford & The Black Sheep Cooking Club
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