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Carbonada Criolla

Canadian.Recipes's picture
  Veal 2 Pound (1 To 1 1/2 Inch Pieces, For Stew)
  Lard 2 Tablespoon
  Flour 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Onions 2 Medium, chopped
  Green peppers 2 , cut into strips
  Chopped celery 1 Cup (16 tbs)
  Potatoes 4 , pared and cubed
  Pared pumpkin 1⁄2 Pound, cubed
  Apples 2 , pared and cut into wedges
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Peppercorns 6
  Bay leaf 1
  White wine 1 Cup (16 tbs) (Sauterne)
  Beef broth 1 Cup (16 tbs)
  Canned whole kernel corn 8 Ounce (Drained)
  Tomatoes 3 Medium, peeled and cut into wedges
  Peaches 2 , peeled and cut into wedges
  Grapes 1⁄2 Pound, halved and seeded
  Zucchini 1⁄2 Pound, washed and thinly sliced

Coat veal with a mixture of flour and 1 teaspoon salt.
Heat a small amount of lard in a large skillet, add meat, and brown well on all sides.
Put browned meat into a large electric cooker.
Heat a small amount of lard in.a skillet, add garlic, onion, and green pepper, and cook until partially tender.
Turn contents of skillet into cooker.
Add celery, potato, pumpkin (if used), apple, parsley, dry seasonings, wine, and broth; mix well.
Cover and cook on Low 8 to 10 hours.
Remove bay leaf.
Add corn, tomatoes, peaches, grapes, and zucchini to mixture in cooker; stir.
Cover and cook on High 1 hour.
Accompany with fluffy hot rice.

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Carbonada Criolla Recipe