Carbonada criolla
Instructions
First heat the oven to 200 degrees.
Clean the pumpkin and peel with a sharp knife, cut out a lid of about 15 cm in diameter, leaving the stalk you need to handle.
Remove the cover and clean the inside of the pumpkin seeds and stringy pulp.
Spread the butter well now on the pumpkin pulp and then another with sugar.
To adhere better butter sugar beat the pumpkin swirl continuously and finally take out excess sugar.
Replace the cover.
Cook the pumpkin in the oven for about 45 minutes so that the flesh becomes tender but at the same time slightly resistant to the tip of a knife because it must then contain the soup without breaking.
While the squash is cooking, in a large pot saute in hot oil the pieces of meat and, stirring constantly, Cook until they become Golden on all sides, with the help of a skimmer, keep them on a plate.
In the same Pan you then cook over low heat, meat fat, onion for about 5 minutes so that it becomes transparent.
Add the broth, return to boil and, with the help of a wooden spoon, remove from the bottom the pieces were attached.
Add the meat with the sauce that has formed in the pot, tomatoes, bay leaf and salt.
Put the lid on the Pan, lower the heat and simmer for about 15 minutes.
Add the sweet potatoes and zucchini and cook for another 10 minutes.
For latest cobs and peach compote that will cook more for no more than 5 minutes.
Paid, with the help of a ladle, carbonada in pumpkin.
Then another with its lid and cook for 15 minutes in the oven at 200 degrees.
Place on a large serving dish pumpkin and serve immediately in holsters or earthenware bowls.
Ingredients and dosing for 8 persons
- 1 5000 g pumpkin
- 125 g of softened butter
- 250 g of sugar
- 2 tablespoons of olive oil
- 1000 g of lean beef cut into small cubes
- 2 chopped onion
- 100 cl of beef broth (or bouillon broth)
- 3 peeled diced tomatoes
- 1 leaf of laurel
- 1 teaspoon of salt
- 750 g of sweet potato slices
- 300 g of sliced zucchini
- 3 cobs
- 250 g of peach compote in pieces