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  Veal 2 Pound, cut into pieces
  Flour 2 Tablespoon
  Salt To Taste
  Lard 2 Cup (32 tbs) (For Frying)
  Garlic 2 Clove (10 gm), crushed
  Onions 2 Medium, chopped
  Green peppers 2 , cut into strips
  Tomatoes 3 Medium, cut into wedges
  Chopped celery/Celery root 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Peppercorns 6
  Cayenne pepper 1⁄2 Teaspoon
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Chopped parsley 4 Tablespoon
  White wine 1 Cup (16 tbs)
  Bouillon/Broth 2 Cup (32 tbs)
  Potatoes 4 , pared and cubed
  Pumpkin meat 1⁄2 Pound, cubed
  Apples 2 , peeled and cut into wedges
  Canned whole kernel corn 7 Ounce, drained (1 Can)
  Peaches 2 , peeled and cut into wedges
  Grapes 1⁄2 Pound
  Fluffy hot rice 1 Cup (16 tbs)

Coat veal with a mixture of flour and salt and brown well in hot lard in a large saucepot.
Lightly brown the garlic, onion, green pepper and tomato in hot lard in a skillet.
Add to the meat with soup greens and celery.
Add seasonings, wine and broth; cover and simmer about 1 hour.
Add potato, pumpkin and apple and cook 15 minutes.
Add corn, peaches and grapes; heat only to serving temperature.
Add seasoning, if needed.

Recipe Summary

Difficulty Level: 
South American

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Carbonada Criolla Recipe