Carbonada
Carbonada is a historic stew from Valle d'Aosta, a humble dish that has become a symbol of Alpine culinary tradition. Beef is slowly cooked in red wine with caramelized onions and spices, developing a deep and enveloping flavor. It's the ideal dish for winter evenings in the mountains.
Preparation
- 1
Slice the onions into thick slices and cut the carrots into irregular pieces. Heat the oil in a suitably sized pot and brown the beef in several batches until well golden on all sides.
- 2
Add the onions and let them wilt slowly, stirring often until they reach a caramelized consistency that releases their sugars.
- 3
Pour in the red wine to deglaze, allowing the alcohol to evaporate. Add the carrots, crushed garlic, rosemary, bay leaves, and juniper berries.
- 4
Cover with hot broth, adjust seasoning with salt and pepper. Bring to a gentle boil, cover with a lid, and transfer to the oven at 160°C or cook over very low heat.
- 5
Let cook for about 1 hour and 45 minutes, checking occasionally that the meat remains fully submerged. The meat should become very tender and the sauce rich and thick.
Chef's Tips
Use a Valle d'Aosta wine to stay true to tradition. If you prefer, you can cook in a pot over very low heat instead of in the oven, checking the broth level more frequently.