As winter approaches, it’s time to enjoy comforting dishes, and Madrid stew is one of the most remarkable in Spanish gastronomy. This traditional stew can be found in The Great TascaA restaurant located in Chamberí open since 1942, which prepares more than 140 stews per day. The key to La Gran Tasca’s success lies in its careful recipe, which includes more than 15 ingredients and requires up to 48 hours of preparation over low heat.
This production process guarantees a unique flavor and is the reason why many customers keep coming back. The restaurant has become very renowned for its respect for tradition, even being recognized by the Royal Academy of Spanish Gastronomy as one of historic restaurants in Madrid. Over the years, La Gran Tasca has been frequented by personalities from various fields, including members of the royal family and prominent figures in sport and culture.
The Great Tasca
“At La Gran Tasca we are the house where we eat the best Cocido in Madrid since 1942. We maintain the tradition of good work over low heat; which led us to be rewarded and rewarded on different occasions; Having the chance to receive many personalities from society, who allowed our premises to breathe a lot of History within its walls. With particular enthusiasm we would like to thank the Royal Academy of Spanish Gastronomy for selecting us among the legendary restaurants that are part of Madrid’s culinary history.
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The gastronomic experience begins with delicious Campo Real olivesrecognized for their characteristic flavor, originating from Madrid. Then, the first course is served: noodle soup, accompanied by chili peppers and chives. This soup is presented generously, allowing diners to serve themselves as many times as they wish, as it is specially designed to be light and not generate a feeling of fullness.
The second dish is a special trayfamous since 1942, which offers a complete and carefully prepared Madrid stew, composed of 15 ingredients. Among them, Castellano chickpeas, various fresh vegetables such as Galician potatoes, carrots and cabbage, and a selection of high quality sausages and meats, such as Asturian blood sausage, homemade smoked chorizo, Iberian bacon, bacon, pork ribs and ham. point of the hock. It also includes year-old blood sausage, free-range chicken and cane bones with their marrow.
To give it a special touch, possibility of seasoning the stew with virgin olive oil or a natural tomato sauce with cumin. Everything is served with freshly baked rustic bread. This stew is one of the most complete and laborious dishes of Spanish gastronomy, both in nutritional terms and in terms of preparation time.
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THE à la carte entries They are characterized by their variety and quality of their ingredients, offering traditional and creamy flavors that guarantee a unique gastronomic experience. Starting with the defatted soup, served with chili peppers and chives, this delicious recipe includes a Castilian chickpea stew broth and one-year-old blood sausage mince and homemade Asturian chorizo, which stands out for its lightness and deep flavor.
Among other options, there is a homemade cod and shrimp béchamelaccompanied by a pepper sauce which enhances its freshness and creaminess. At the same time, high quality bocartes from the Cantabrian coast are served, with eight pieces per portion, which are fried and accompanied by traditional Padrón peppers, which add a spicy and tasty touch, and a bed of potatoes baked in the oven. which perfectly complement the dish.
In the salad and vegetable sectionhighlights a fresh dish with pink tomato, boiled egg, spring onion, tuna, lettuce, grated carrot and extra white asparagus. Additionally, sautéed green beans, broad beans, artichoke flower, white asparagus, cabbage, Galician potato and cooked carrot, all sautéed with garlic oil and diced garlic. ham, are an ideal option for those looking for a healthy and tasty touch.
As for homemade meats and stewsDelicious suckling pig chops are offered, “dry-aged” for between 20 and 25 days, which gives them an intense flavor and perfect texture. This dish is recommended for two people and is presented with individual stones so each diner can prepare them as they wish. The tradition of “Cocido Madrileño” since 1942 is reflected in this recipe, a must-have dish for those looking for authentic flavors.
In the section of fishHighlights include juicy breaded and boneless rooster fillets, as well as breaded hake bites, all prepared with maximum freshness. The tasty squid flavored with garlic oil, which requires about 25 minutes of preparation, is another good option, recommended to share between two people.
