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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!