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800 g sliced beef 
100 g butter
100 g flour
2 onions
3 bay leaves
2 cloves garlic
8 juniper berries
2 sprigs rosemary
8 cloves
1 bunch parsley
1l red wine

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Carbonada or Carbonade valdotèn

Beef cooked in a sauce along with red wine, black as coal

recipe given by our chef at .

ricetta immagine
These ingredients are able to feed: 6persons Carbonada or Carbonade valdot�n


Make a mixture with rosemary, garlic, cloves, parsley, juniper berries and bay leaves, sprinkle the slices with this mixture and arrange in layers in an airtight container that you keep in the refrigerator for at least 3 days.
Past 3 days flour the slices (after removing the mixture in excess) and brown them in the butter. Once cooked, pull them out and keep aside. In the remaining butter fry the finely chopped onions. Then add the slices of meat, season with salt, sprinkle with pepper and add a few juniper berries and cloves. Pour the red wine to cover the meat and make simmer for about 1 hour 30 minutes - 2 hours, as the wine is dry add more.

I tell you this recipe

Carbonada is a typical dish of the Aosta Valley region that was traditionally done by using the dried meat preserved in salt. Carbonada The name comes from the color black (such as coal) of the meat acquired during storage. Today it has now become impossible to find meat so prepared, then you would use on fresh beef. The dark color is then given by cooking in red wine. The flavor is very tasty and succulent even using fresh meat, but very different from the one of the past ... you must first prepare the meat in salt ("tzeur salete") to really taste the flavor characteristic of carbonada. We are satisfied for now with the modern version.
The variants of the carbonada can be really a lot, starting with the meat, cut into chunks or thin slices or sticks. Everyone customize it in their own way by flavoring it with specific spices or herbs. The combination, almost obligatory, is polenta and, depending on the amount used, this can also become a main dish.
Here offers his version, with bay leaves, cloves and juniper berries and the inevitable polenta ... you just need to download the recipe and try it!

Carbonada or Carbonade valdot�n

the nutritional

Each serving:
Energy: 340.64 Kcal
Total Dietary Fiber: 1.36 g
Alcohol: 17,83 g
Water: 269.61 g
Total Protein: 31.22 g
Animal protein: 28.80 g
Vegetable protein: 2.42 g
Total lipids: 17.52 g
Animal lipids: 17.10 g
Plant lipids: 0.42 g
Cholesterol: 129.67 mg
Available carbohydrates: 15.85 g
Starch: 12.72 g
Sugars: 3.14 g


words to remember

Carbonada, Carbonade valdotèn, salted meat, tzeur salete, polenta, spices, salt storage, Val d'Aosta

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