Carbonada Criolla

Dish

Carbonada Criolla

Uruguayan Beef Stew

The dish is made by first browning the beef in a large pot, then adding onions, garlic, peppers, and other vegetables. The mixture is then simmered for several hours until the meat is tender and the flavors have melded together. The dish is typically served with a side of crusty bread or empanadas, and is often accompanied by a glass of red wine.

Jan Dec

Origins and history

Carbonada Criolla has its roots in the traditional cuisine of Argentina, where beef has long been a staple food. The dish has evolved over time to include a variety of vegetables and spices, and is now a beloved part of Argentine culture.

Dietary considerations

Carbonada Criolla is a high-protein dish that is also rich in vitamins and minerals. However, it is not suitable for vegetarians or those with a sensitivity to beef.

Variations

There are many variations of Carbonada Criolla, with different regions and families having their own unique recipes. Some variations include the addition of olives, capers, or raisins, while others use different types of meat or vegetables.

Presentation and garnishing

Carbonada Criolla is typically served in a large pot or bowl, with the crusty bread or empanadas served on the side. Garnishes such as chopped cilantro or a sprinkle of paprika can be added to enhance the flavors of the dish.

Tips & Tricks

To make the dish even more flavorful, try adding a splash of red wine or a pinch of smoked paprika to the stew. This will help to enhance the depth of flavor and add a smoky note to the dish.

Side-dishes

Crusty bread or empanadas are a classic side dish for Carbonada Criolla, as they help to soak up the rich flavors of the stew. Other popular side dishes include a simple green salad or a side of grilled vegetables.

Drink pairings

A full-bodied red wine, such as a Malbec or Cabernet Sauvignon, pairs well with the rich flavors of Carbonada Criolla. Alternatively, a cold beer or a glass of sparkling water can also be a good choice.