Carbonada Criolla Recipe
Ingredients
2 Ibs. veal, cut in pieces
Flour, salt
Lard for frying 2 garlic cloves, crushed
2 medium onions, chopped
2 green peppers, cut in strips
3 medium tomatoes, cut in wedges
Soup greens
1 cup chopped celery; or use celery root
1 1/2 teaspoons salt
6 peppercorns
1/4 to 1/2 teaspoon cayenne pepper
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon marjoram
4 tablespoons chopped parsley
1 cup white wine
2 cups broth or bouillon
4 potatoes, pared and cubed
1/2 Ib. pumpkin meat, cubed
2 apples, pared and cut in wedges
1 small can whole kernel corn, drained
2 peaches, peeled and cut in wedges
1/2 Ib. grapes
Fluffy hot rice
Directions
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.
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.
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