Carbonada Criolla

The ingredients in Carbonada Criolla may surprise at first, but the dish is then exceptionally tasty even for the European palate.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 110 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, beef, dried beef

  • 100 g Lard

  • 2 piece Onion, raw

  • 1 pod Garlic, fresh

  • 2 piece Bell pepper, green, fresh

  • 3 pieces Tomato, red

  • 1 piece Carrot, fresh

  • 1 piece Green, raw

  • 0.5 piece Green, tuber

  • 1 piece Spices, bay (leaves)

  • 3 grains Spices, pepper, black

  • 1 pinch Salt, table

  • 0.5 teaspoons Spices, mayonnaise, dried

  • 0.5 teaspoons Spices, pepper, red or cayenne

  • 1 pinch Spices, thyme, dried

  • 1 bouquet Parsley, fresh

  • 2.5 dl Alcohol, Wine, White

  • 5 dl Soup base, beef, cube

  • 4 pieces Potatoes, white

  • 250 g Pumpkin, raw

  • 2 piece Apple, fresh

  • 1 can Corn, yellow, in brine

  • 2 piece Peach, fresh

  • 200 g Grapes, red and yellow, fresh

  • 100 g Rice, white, long grain

Steps

  1. Before cooking, rinse the rice. Wash it under running water until the water runs clear. Once the water is clear, drain the rice well. Place the rice in cold water, add salt, and bring to a boil. Cook it in a covered pot for about eight minutes. Turn off the heat and let the covered pot with rice stand for another ten minutes.

  2. Wash the meat and dry it well. Cut it into cubes. Peel and finely chop the onion and garlic. Wash and chop the parsley. Wash the peppers, remove the seeds, and cut them into pieces. Wash the tomato and cut it into pieces. Wash and peel the carrot and celery, then cut them into cubes. Peel, wash, and dice the potato, sweet potato, and pumpkin. Wash the apples and peaches, dry them, peel them, and cut them into small cubes. Wash the grapes and remove the stems. Rinse the canned corn under running water.

  3. In a larger pot, add pork fat, reserving a spoonful of fat, and brown the beef cubes evenly. In a separate pan, sauté the onion and garlic in the reserved fat. Add the pepper and tomato. Cook for a good five minutes until the onion turns yellow and softens. Add everything to the meat and mix well. Add the chopped carrot and celery to the pot, then pour in the wine and broth. Add peppercorns, bay leaf, sweet potato, marjoram, cayenne pepper, salt, thyme, and parsley. Cover the pot and cook for 60 minutes at a moderate temperature.

  4. After one hour of cooking, add the diced potato, pumpkin, and apples. Mix well and cook covered for 15 minutes. Then add the corn, peaches, and grapes. Mix well again and let it cook for another five minutes. Then add the cooked rice and let it cook covered for another five minutes. Serve the stew directly in the pot or in a hollowed-out half of a pumpkin.

Nutrition Information (Per 100g)

  • Calories: 91.63 kcal
  • Fat: 3.65 g
    • Saturated Fat: 1.28 g
  • Carbohydrates: 7.48 g
    • Sugars: 2.06 g
  • Protein: 5.63 g
  • Fiber: 0.94 g

Advice

Instead of mixing the rice into the dish, it can be served as a side.