Hello, dear friends of the kitchen! Welcome to Paulina Kitchen, today we are going to go around that classic recipe that many worship: the carbon .
This delight of Latin American cuisine is a comforting stew, full of flavor and perfect for any time of the year. We are going to unravel the secrets of a good carbonate, from its ingredients to the best tips and tricks to take it to another level. To turn the fires, that we are going to start.
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On the carbonate
We could say that it is the traditional stew of several Latin American , especially in Chile and Argentina, where it is very popular. This recipe is characterized by being a blunt dish and full of flavor, ideal for cold days.
- In essence, this is a meat stew with vegetables and potatoes , but each region and each family has its own version and their own secrets. Even today there are very good carbonated versions without meat .
It is a perfect dish for cold days, of those that offer you heat and comfort in each tablespoon. An ideal recipe for family sharing, with such a simple preparation that allows you to easily adapt to the tastes of each home.
This recipe is not only a culinary jewel, but also an integral part of Chilean cultural identity , along with other stews, soups and cakes . Showing how cooking can be a bridge between the past and the present, a celebration of the community and tradition.
Carbonada History
Its history goes back to colonial times, when European ingredients and culinary techniques mixed with indigenous traditions.
- Its name comes from the fact that originally this dish cooked in an iron pot on coals or coal . It is a recipe that has passed from generation to generation, adapting its techniques and flavors to the ingredients available in each region.
In addition, if we get a little more retailers, we find that its name comes from the French term "Carbonade" , which refers to meat stew originally cooked on embers or coal . He dragged to this day and this last story, makes sense of the previous one.
Classic Chilean Carbonate Recipe
In Chile , it has become a popular dish due to its simplicity and the use of local ingredients . It is a stew that is consumed a lot in times of cold and traditionally includes cow meat, potatoes, carrots, pumpkin, corn and sometimes rice . This Chilean dish is known for being a caldoso dish, ideal for cold Chilean winters.
Main ingredients of a traditional carbonate
Before immersing ourselves in the preparation, we will review the key ingredients for an authentic and delicious recipe:
- Cow meat : The base of this stew is beef. You can use cuts such as palette, skirt or any other cut that is cooked well over low heat.
- Vegetables : carrots, potatoes, onions, peppers, and sometimes even pumpkin or corn. Each of these vegetables contributes its own flavor and texture to the plate.
- Spices and condiments : garlic, parsley, laurel, paprika and salt. Spices are key to giving that characteristic taste.
- 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 grape raisins are added.
Chilean carbonate vs. Argentine Carbonada
Although both in Chile and Argentina it is a popular dish, there are differences in the preparation and the ingredients they use.
- Chilean carbonated is usually more calm and sometimes includes corn and rice.
- Argentine carbonated can be thicker and often cooked with dry fruits for a sweet touch.
4 tips and tricks for a wonderful carbon
- Quality meat : Choose meat cuts that are suitable for stews and have some fat for a better flavor and texture.
- Slow cooking : The key to this recipe is cooking time. Cook it over low heat so that all flavors are integrated and the meat is tender.
- Homemade broth : If possible, wear homemade broth instead of water. It will give a much richer taste to the stew.
- Regional variations : do not be afraid to experiment with the ingredients. In some regions corn, rice or even dried fruits are added as raisins to give it a different touch.
Subtle but big difference between carbonara or carbonate
There is often confusion between Carbonara and Carbonada . To understand where we are standing. Let's review this punctual difference:
- La Carbonara is a plate of Italian pasta made with egg, cheese, bacon and black pepper.
- The carbonated is the stew of meat and vegetables we are talking about.
So, to keep in mind that although their names sound similar, they are completely different dishes.
I hope this guide for an inspiration to improve your carbonated recipe and motivates you to experiment with new ingredients and techniques. Kitchen is an art, and each recipe is an opportunity to create something unique and delicious. So the next time you prepare a carbon, remember these tips and tricks to take your dish to the next level.
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The recipe for a perfect carbon
Yield : 6 portions
Preparation time : 3 hours
Ingredients:
- 1 kilo of quadril colita
- 1 garlic clove
- 1 glass of red wine
- 1 onion
- 1 Red belling
- 1 green onion
- 2 tomatoes
- ½ pumpkin
- 1 carrot
- 1 corn
- 300 grams of tomato puree
- Necessary amount of vegetable broth
- ½ cup of green beans
- ½ cup of rice
- Salt, pepper, olive oil
- Ground chili, oregano, paprika
- Extra: chopped parsley
How to make carbonated step by step
- Cut meat into medium cubes. Seal in pan with olive oil for 5-7 minutes and salt and pepper.
- Incorporate the chopped garlic clutch and when the meat is golden, break up with red wine, stirring the golden remains of the bottom of the pan.
- Add the onion in squares, the mourge bellish in cubes, the chopped green onion and the tomatoes without skin or seeds also in cubes. Mix and cook for about 5-7 minutes.
- Add the pumpkin in medium cubes, carrot in strips and choclo in grains. Rectify salt and pepper.
- Condicate with ground chili, oregano and paprika. Add the tomato puree and sufficient vegetable broth to cover the ingredients. Add green beans and rice, stir.
- Cover and reduce over low heat, cooking for 2 hours. Once ready, serve in deep dishes, and if desired, complete with chopped parsley.
