Carbonada
Carbonada
Carbonada is a stew of beef marinated in red wine, spiced and served with polenta or boiled potatoes.
Carbonada is a meat dish with an intense character, suitable for a lunch or dinner where you want to bring to the table a richly aromatic stew. The marinade in red wine introduces a deep aromatic component, while juniper berries, whole cloves, cinnamon, and the bouquet garni create a spicy, persistent blend. The beef, first browned, acquires a flavorful surface; the subsequent simmering of wine, vinegar, and broth develops a dense, enveloping sauce. The result seeks a balance between the meat's structure, the acidic note of the vinegar, and the smoothness of the seasoning, which is best enjoyed with polenta or boiled potatoes. This recipe is considered a traditional Valdostan dish.
Instructions
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Prepare the marinade
Pour the red wine into a large container and add the spices: juniper berries, whole cloves, pepper, cinnamon and garlic. Add the bouquet garni, distributing thyme, bay leaf, sage, rosemary, tarragon, savory, celery, and parsley. The marinade should be fragrant and ready to accommodate the meat.
Marinate the meat
Dice the beef or cut it into thin sticks and immerse it completely in the marinade. Cover the container and let it rest for a few hours, allowing the wine and herbs to infuse the meat. The spicy aroma should be well developed before cooking.
Heat the seasoning
Melt the butter or melt the lardo in a shallow pan large. Add the bouquet garni and let it cook over medium heat, without burning the fat. When the seasoning is hot and aromatic, it's ready to accommodate the meat.
Dry and flour
Drain the meat from the marinade and pat it dry, reserving the flavored wine. Dredge the pieces in flour and season with the salt and pepper indicated. The surface should be lightly coated, without excess flour, so the browning will develop an even color.
Brown the meat
Transfer the floured meat into the shallow pan with butter or lardo heat and brown it, turning the pieces to brown them on more sides. Continue until the surface appears golden and the pan juices It's fragrant. Avoid over-packing the meat to ensure even browning.
Mix wine and vinegar
Pour in shallow pan the marinade wine and add half a glass of vinegar. Let it boil again, maintaining the heat sufficient to integrate the liquids with the pan juicesWhen the alcoholic aroma fades and the sauce appears smooth, proceed with the wet cooking process.
Complete the sauce
Add a small amount of flour, some more bay leaf Add enough beef broth to cover the mixture. Stir to disperse the flour and prevent lumps. The liquid should coat the meat and maintain a steady, but not overly lively, boil.
Cook and serve
40 minCover the shallow pan and cook for about forty minutes, checking that the sauce is gently simmering. The meat should be tender and the sauce should be thick, full-bodied, and fragrant. Serve the carbonada piping hot with polenta or with boiled potatoes, to accompany the sauce.
Chef's Tips
The editorial staff recommends drying the meat thoroughly before flouring and browning it, so that the surface takes on colour without releasing too much moisture into the shallow pan.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g beef
- (1.76 oz) 50 g butter (or lardo (cured pork fatback) smoked) (2.11 pt) 1 liter of red wine
- 1 large onion
- 1 bunch of herbs (1 sprig of thyme, bay leaf, sage, rosemary, tarragon, savory, celery, parsley) 8 juniper berries
- 3 whole cloves 8 peppercorns
- 1 cinnamon stick
- 1 clove of garlic
- ½ glass of vinegar meat broth flour
- salt
Can't find it in the US?
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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