Carbonada criolla

10 servings

Ingredients

Quantity Ingredient
2 pounds Veal (1 kg); cut into pieces
X Flour
X Salt
X Lard for frying
2 eaches Garlic cloves; crushed
2 mediums OnionsOnions; chopped
2 eaches Green Peppers; cut in strips
3 mediums Tomatoes; cut in wedges
X Soup Greens (see note below)
1 cup Celery (100 g or 3 1/2 oz); chopped <OR> use clery root
(celeriac)
1½ teaspoon Salt
6 eaches Peppercorns
¼ teaspoon To 1/2 ts Cayenne Pepper
1 each Bay Leaf
½ teaspoon Thyme
¼ teaspoon Marjoram
4 tablespoons Parsley; chopped
1 cup White Wine (1/4 liter or about 1/2 pint)
2 cups Broth or Bouillon (1/2 liter or 1 pint)
4 eaches Potatoes; pared and cubed
½ pounds Punpkin Meat (250 g); cubed
2 eaches Apples; pared and cut in wedges
1 can Corn (small); whole kernel; drained
2 eaches Peaches; peeled and cut in wedges
½ pounds Grapes (250 g)
X Fluffy, hot Rice

Directions

INGREDIENTS

C A R B O N A D A C R I O L L A ...................................................................

The cuisine of the Latin America Creoles, descendents of the conquistadores, enjoys an excellent reputation throughout the American continent. the mother of Creole cooking is French; its father is Spanish. And with the passing of time, it is possible to discern the tutelage of Indians and the magic touch of Africans, whose lively genius was revealed in the kitchen At first glance, the combination of ingredients in this Creole dish might seem strange, but the delicious results will be pleasantly suprising. The dish is usually served in a pumpkin shell.

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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. Just before serving add hot rice; or serve rice separately.

Serve in hollowed-out pumpkin.

Makes about 10 servings.

NOTE: For soup greens, use all or a choice of the following vegetables (carrot, celery, leek, onion, parsnip, turnip) and herbs (parsley, tarragon, thyme).

SOURCE: The World's 100 Best Recipes by Roland G**ck Transcribed By: Sam Lefkowitz

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