Creole carbonated

Creole carbonated . The carbon is a typical dish of Argentina , Chile and Bolivia . In Tacna , in southern Peru , it is also known by the same name. In Lima , a similar dish is named locro . In Argentina , the filling that is placed in empanadas is also known as carbonada .


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  • 1 Origin of the name
  • 2 Ingredients
  • 3 Elaboration
  • 4 Sources

Name’s origin

The denomination carbonada seems to obey that this stew is cooked until all the logs of the stove are fully charred . The name is also said to come from the coal mines of Lota , Chile , where this excellent dish was prepared. There is also a dish of similar Belgian origin , called Carbonnade . In the Creole carbonate where, on the other hand, shelled corn is clearly identified , a fundamental food of those originating in Andean America . In Argentina , in gaucho cuisine, Carrying food canning, such as dry zapallo , the dried tomatoes and beef jerky or dried meat (beef dried in the sun … probably taken from the Jerky is made with dehydrated before and after brine smoked and / or dried on the wood burning. The problem of drying in the sun is the consequent abundance of insects and potential rot).


The precise ingredients for a Creole carbonada are, at first glance, somewhat strange. But the result is exquisite for European palates. The carbonate should not be soupy, because it would be bland.

  • 1 kg of beef or beef
  • 100 g lard
  • 2 onions, 1 clove of garlic
  • 2 peppers, 3 tomatoes
  • 1 bunch of fine herbs, ½ celery
  • 1 bay leaf, 3 peppercorns
  • salt, marjoram, cayenne pepper
  • thyme, parsley, ¼ liter of white wine
  • ½ liter of meat broth, 4 potatoes
  • 250 g of pumpkin, 2 apples
  • 1 small can of corn kernel
  • 2 peaches, 200 g of grapes
  • 100 g of white rice


The meat is diced and browned in fat . The onion , the clove of garlic , crushed, the peppers cut, clean and free of seeds , and tomatoes , also chopped, sauté apart, adding to the meat along with the bunch of herbs , the celery cut into slices and remaining spices. Sprinkle with wine and broth, leaving over medium heat for about 60 minutes. Chopped potatoes , apples and squash are added at that time, after 15 minutes of cooking the corn kernel, the peaches and the grapes, and shortly before the white rice is ready, it will have been cooked separately. Season, add salt if necessary and serve in the same saucepan or in half emptied and clean pumpkin .


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