Hello, dear friends of the kitchen! Welcome to Paulina Cocina, today we are going to give a twist to that classic recipe that many of us love: the Carbonada.
This delight of the Latin American gastronomy It is a comforting stew, full of flavour and perfect for any time of year. Let’s unravel the secrets of a good carbonada, from its ingredients to the best tips and tricks to take it to another level. Let’s light the fires, we’re going to begin.
About Carbonada
We could say that it is the traditional stew from various countries of Latin Americaespecially in Chile and Argentina, where it is very popular. This recipe is characterized by being a hearty and flavorful dish, ideal for cold days.
- In essence, this is a Meat stew with vegetables and potatoesbut each region and each family has its own version and its own secrets. Even today there are very good versions of carbonada without meat.
It is a perfect dish for cold days, one of those that offer warmth and comfort in every spoonful. An ideal recipe to share with the family, with such a simple preparation that it can be easily adapted to the tastes of each home.
This recipe is not only a culinary gem, but also forms integral part of identity Chilean culture, along with others stews, soups and cakes. Showing how cooking can be a bridge between past and present, a celebration of community and tradition.
History of carbonada
Its history dates back to colonial times, when European ingredients and culinary techniques were mixed with those of indigenous traditions.
- Its name comes from the fact that originally this dish was cooked in a iron pot on embers or charcoalIt is a recipe that has been passed down from generation to generation, adapting its techniques and flavors to the ingredients available in each region.
Furthermore, if we look a little more closely, we find that its name comes from the French term “carbonade”which refers to a type of stew of meat that was cooking originally on embers or coal. It has dragged on until our days and this last story gives meaning to the previous one.
Classic Chilean Carbonada Recipe
In Chilehas become a plato popular due to its simplicity and the use of local ingredientsIt is a stew that is widely consumed in cold weather and traditionally includes beef, potatoes, carrots, pumpkin, corn and sometimes riceThis Chilean dish is known for being a brothy dish, ideal for the cold Chilean winters.
Main ingredients of a traditional Carbonada
Before we dive into the preparation, let’s review the key ingredients for an authentic and delicious recipe:
- Beef: The base of this stew is beef. You can use cuts like shoulder, skirt or any other cut that cooks well over low heat.
- Vegetables: Carrots, potatoes, onions, peppers, and sometimes even squash or corn. Each of these vegetables brings its own flavor and texture to the dish.
- Spices and condiments: Garlic, parsley, bay leaf, paprika and salt. Spices are key to giving it that characteristic flavor.
- Liquids: Water, meat broth or vegetable broth. In some cases, a touch of wine is also added to enrich the flavor.
- Other ingredients: Sometimes rice, corn or even raisins are added.
Chilean carbonada vs. Argentine carbonada
Although it is a popular dish in both Chile and Argentina, there are differences in the preparation and the ingredients used.
- The carbonada Chilean It is usually more brothy and sometimes includes corn and rice.
- The carbonada argentina It can be thicker and is often cooked with dried fruit for a sweet touch.
4 Tips and tricks for a wonderful carbonada
- Quality meat: Choose cuts of meat that are suitable for stews and have some fat for better flavor and texture.
- Slow cooking: The key to this recipe is the cooking time. Cook it at a slow heat so that all the flavors are integrated and the meat is tender.
- Homemade broth: If possible, use homemade broth instead of water. It will give the stew a much richer flavor.
- Regional variations: Don’t be afraid to experiment with ingredients. In some regions, corn, rice or even dried fruits like raisins are added to give it a different touch.
Subtle but big difference between carbonara or carbonada
There is often confusion between carbonara and carbonada. To better understand where we stand, let’s review this specific difference:
- The carbonara it’s a Italian pasta dish made with egg, cheese, bacon and black pepper.
- The carbonada It is the meat and vegetable stew which we are talking about.
So, keep in mind that although their names sound similar, they are completely different dishes.
I hope this guide gives you some inspiration to improve your carbonada recipe and motivates you to experiment with new ingredients and techniques. Cooking is an art, and every recipe is an opportunity to create something unique and delicious. So next time you make a carbonada, remember these tips and tricks to take your dish to the next level.
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The recipe for a perfect carbonada
Yields: 6 servings
Preparation time: 3 hours
Ingredients:
- 1 kilo of rump steak
- 1 clove of garlic
- 1 glass of red wine
- 1 onion
- 1 red bell pepper
- 1 green onion
- 2 tomatoes
- ½ pumpkin
- 1 carrot
- 1 Corn
- 300 grams of tomato puree
- Necessary amount of vegetable broth
- ½ cup green beans
- ½ cup of rice
- Salt, pepper, olive oil
- Ground chili, oregano, paprika
- Extra: chopped parsley
How to make carbonada step by step
- Cut the meat into medium-sized cubes. Sear in a pan with olive oil for 5-7 minutes and season with salt and pepper.
- Add the chopped garlic clove and when the meat is browned, deglaze with red wine, removing any browned bits from the bottom of the pan.
- Add the diced onion, the diced bell pepper, the chopped green onion and the diced tomatoes, skinned and seeded. Mix and cook for about 5-7 minutes.
- Add the pumpkin in medium cubes, the carrot in strips and the corn kernels. Adjust the salt and pepper.
- Season with ground chili, oregano and paprika. Add the tomato puree and enough vegetable broth to cover the ingredients. Add the green beans and rice and stir.
- Cover and reduce heat to low, cooking for 2 hours. Once ready, serve in deep bowls, and if desired, top with chopped parsley.
Source: www.paulinacocina.net
