Carbonada Criolla
How to:
Step 1:
Cut the beef into cubes and sear over high heat in a clay pot or Dutch oven. We used a beautiful piece of Argentine flap meat for this recipe.
Step 2:
Add chopped onion and bell pepper. Season with salt, cumin, ground chili, paprika, and oregano. Deglaze with a glass of red wine.
Step 3:
Once the alcohol has evaporated, add tomato sauce and let it cook covered for 30 minutes.
Step 4:
Add squash, sweet potato, corn, and dried peach slices to the preparation and cook for another 20 minutes.
Step 5:
Remove the crumb from a rustic loaf and use it as a bowl to serve the dish. Enjoy!