Today, we’re cooking two classic dishes that’ll win you over with their depth of flavor and simplicity of ingredients. First up—Spanish stew with a rich broth and aromatic sausages. Second—a tender American meatloaf with a sweet-spicy glaze. Let’s get started!
📝 Ingredients (serves 4):
🔥 Cooking Process:
Prepping the chickpeas:
Drain the soaked chickpeas, rinse under cold water. Transfer to a pot, cover with 1 L fresh cold water, and bring to a boil over medium heat. Reduce heat to low, skim off the foam with a slotted spoon, add 1 bay leaf, and simmer for 40–45 minutes until tender (chickpeas should crush easily between your fingers). Drain, reserving the chickpeas.
Searing the meat and veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the beef pieces and sear for 5–7 minutes until golden-brown on all sides (the meat should stop sticking to the bottom). Transfer to a plate.
In the same pot, add the onion, carrots, and garlic. Sauté for 8–10 minutes over medium heat, stirring, until the onion softens (it should turn translucent, and the carrots should lightly brown).
Braising the beef:
Return the meat to the pot, add the peppercorns, remaining bay leaf, and pour in 1.5 L hot water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour 30 minutes. The meat should be so tender it falls apart with a fork.
Adding the sausage and potatoes:
Stir in the chorizo and potatoes. Simmer for another 20–25 minutes until the potatoes are fork-tender.
Final assembly:
Add the cooked chickpeas, gently stir. Season with salt to taste. Simmer for another 5 minutes to warm the chickpeas. Remove from heat and let rest, covered, for 10 minutes.
Serving:
Ladle the stew into deep bowls: start with the meat and sausage, then add the veggies and chickpeas, and top with broth. Serve with crusty bread or steamed rice.
💡 Fun Fact: Cocido Madrileño is one of Madrid’s oldest dishes, dating back to the 13th century. Traditionally, it was cooked in clay pots and served in three courses: first the broth with noodles, then the chickpeas and vegetables, and finally the meat. So hearty it was called "poor man’s food," today it’s a gastronomic symbol of Spain.
📝 Ingredients (serves 6):
🍯 Glaze Ingredients:
🔥 Cooking Process:
Prepping the filling:
Heat vegetable oil in a skillet over medium heat. Add the onion and garlic, sauté for 5–7 minutes until the onion softens (it should turn golden but not burn). Remove from heat and let cool to room temperature.
Mixing the ingredients:
In a large bowl, combine the ground beef, sautéed onion and garlic, breadcrumbs, milk, eggs, tomato paste, Worcestershire sauce, oregano, salt, and pepper. Knead thoroughly with your hands for 3–5 minutes until smooth (the mixture should be sticky and elastic).
Shaping the loaf:
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Transfer the meat mixture to the baking sheet and shape into an oval loaf, about 20–22 cm long and 8–10 cm tall. Smooth the surface with wet hands to prevent cracking.
Making the glaze:
In a small bowl, whisk together the ketchup, honey, Dijon mustard, and apple cider vinegar until smooth. Evenly brush the glaze over the top and sides of the loaf.
Baking:
Place the baking sheet in the preheated oven and bake for 50–55 minutes. The internal temperature should reach 71°C (160°F) (check with a thermometer). If the top starts to burn, cover the loaf with foil.
Resting and slicing:
Remove the meatloaf from the oven and let it rest, covered with foil, for 10–15 minutes (this keeps it juicy). Slice into 2 cm-thick pieces.
Serving:
Serve the meatloaf with mashed potatoes, roasted vegetables, or a fresh salad. Leftover glaze can be served on the side for extra flavor.
💡 Fun Fact: Meatloaf became a symbol of American home cooking in the 1950s, when it was mass-produced in the post-war era due to its affordable ingredients. Today, there are over 5,000 recipes for this dish, and the U.S. even hosts meatloaf festivals. The world’s largest meatloaf was made in Michigan in 2017—it weighed 1,360 kg!