Carbonada criolla
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Veal (1 kg); cut into pieces |
| X Flour | ||
| X Salt | ||
| X Lard for frying | ||
| 2 | eaches | Garlic cloves; crushed |
| 2 | mediums | OnionsOnions; chopped |
| 2 | eaches | Green Peppers; cut in strips |
| 3 | mediums | Tomatoes; cut in wedges |
| X Soup Greens (see note below) | ||
| 1 | cup | Celery (100 g or 3 1/2 oz); chopped <OR> use clery root |
| (celeriac) | ||
| 1½ | teaspoon | Salt |
| 6 | eaches | Peppercorns |
| ¼ | teaspoon | To 1/2 ts Cayenne Pepper |
| 1 | each | Bay Leaf |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Marjoram |
| 4 | tablespoons | Parsley; chopped |
| 1 | cup | White Wine (1/4 liter or about 1/2 pint) |
| 2 | cups | Broth or Bouillon (1/2 liter or 1 pint) |
| 4 | eaches | Potatoes; pared and cubed |
| ½ | pounds | Punpkin Meat (250 g); cubed |
| 2 | eaches | Apples; pared and cut in wedges |
| 1 | can | Corn (small); whole kernel; drained |
| 2 | eaches | Peaches; peeled and cut in wedges |
| ½ | pounds | Grapes (250 g) |
| X Fluffy, hot Rice | ||
Directions
INGREDIENTS
C A R B O N A D A C R I O L L A ...................................................................
The cuisine of the Latin America Creoles, descendents of the conquistadores, enjoys an excellent reputation throughout the American continent. the mother of Creole cooking is French; its father is Spanish. And with the passing of time, it is possible to discern the tutelage of Indians and the magic touch of Africans, whose lively genius was revealed in the kitchen At first glance, the combination of ingredients in this Creole dish might seem strange, but the delicious results will be pleasantly suprising. The dish is usually served in a pumpkin shell.
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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. Just before serving add hot rice; or serve rice separately.
Serve in hollowed-out pumpkin.
Makes about 10 servings.
NOTE: For soup greens, use all or a choice of the following vegetables (carrot, celery, leek, onion, parsnip, turnip) and herbs (parsley, tarragon, thyme).
SOURCE: The World's 100 Best Recipes by Roland G**ck Transcribed By: Sam Lefkowitz