Carbonada Recipe: A Traditional Creole Dish to enjoy with Rutini Wines
We will soon celebrate a new anniversary of the May Revolution and the subsequent formation of the first patriotic government in our land, a date that -along with the already low temperatures of autumn-, was a very important event in the history of the country. invites you to search the cookbook for dishes with tradition, Creole flavors and noble ingredients..
Although its remote origin is European, a very tasty stew that is already part of our culinary heritage is carbonada.The dish, which includes meat, potatoes, pumpkin, corn, onion and other elements that formulate different variants, can be wonderfully accompanied by a red wine with a lot of presence and balance: Anthology XXXVIII (38) of Rutini Wines.
Presentation
To surprise your guests, we suggest a special presentation within
a round pumpkin The top is cut off (as if it were a lid), then the seeds are removed and it is baked in the oven for one hour at moderate temperature.
Ingredients
1 kg of rump or roast beef cut in cubes; 2 large onions chopped; 2 cloves of garlic chopped; 2 medium carrots cut in cubes; 2 medium potatoes cut in cubes; 1 medium sweet potato cut in cubes; 1 large corn cut in slices; 1 large red pepper cut in cubes; 1 large green pepper also cut in cubes; 1 liter of beef broth; 1 cup of white wine; 2 tablespoons of oil; 1/2 cup of peas; 1 large red bell pepper cut in cubes; 1 large green bell pepper also cut in cubes; 1 liter of beef broth; 1 cup of white wine; 2 tablespoons of oil; salt, paprika and pepper to taste.
Preparation
In a generously sized pot, first heat the oil and brown the meat.
Then add the onion and garlic and sauté until golden brown.
Add the carrots, potatoes, sweet potato, corn and peas and mix well.
Then add the beef broth, white wine, red and green bell pepper, salt, paprika and pepper to taste.
Mix again.
Leave the mixture over medium-low heat for approximately one hour or until the vegetables are cooked and the meat is tender.
You can also add dried apricots or peeled apricots that will give a sweet and sour touch to the preparation.
Once cooked, the stuffing is put into the squash and heated in the oven again before serving.
A red blend that combines wonderfully with the flavors of the carbonada.
It is composed of 35% Malbec from Gualtallary, 35% Malbec from Altamira, 10% Petit Verdot from Gualtallary, 10% Merlot from Altamira and 10% Cabernet Sauvignon from Gualtallary.
The wine is aged 50% in new French oak barrels and 50% in second use oak.
Its aging potential is 15 years.
It is very intense red, with a bluish hue.
On the nose it has floral accents of violet, combined with other fruity notes of cherry and sour cherry.
It also evokes notes of mint and spices.
On the palate, the juiciness of the Malbec grape (the majority in the blend) and the richness of its aromas are appreciated.
Round, with great length and a persistent, silky finish.
