Indulge in the rich, hearty flavors of this braised carbonate dish that’s perfect for cozy dinners, family gatherings, or any special occasion. This recipe combines the deep, earthy taste of carbonate with a robust blend of vegetables, herbs, and spices. With a base of red wine and tomato paste, this dish has layers of savory goodness and a mildly spicy kick from chili peppers, cumin, and paprika. Slow-braised to tender perfection, the carbonate absorbs the flavors from the aromatics and herbs, resulting in a meal that feels as timeless as it is satisfying. Whether you’re a fan of hearty meats or vegetable-rich dishes, this recipe brings the best of both worlds to the table.

Not only is this dish delicious, but it’s also packed with vitamins and minerals from fresh ingredients like spinach, cabbage, leeks, and tomatoes. With a beautifully balanced sauce and aromatic herbs, this dish makes a memorable, comforting meal to savor slowly.

Full Recipe:

Ingredients

• 600g carbonate (boneless beef or pork, cubed)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 100g bacon, diced
• 1 carrot, chopped
• 1 cup red wine
• 2 cups white cabbage, shredded
• 1 bay (laurel) leaf
• 1/2 teaspoon dried thyme
• 1/2 cup fresh spinach
• 1 cup cherry tomatoes, halved
• 1 leek, sliced thinly
• 1-2 chili peppers, finely chopped (adjust for spiciness)
• 2 green onions, chopped
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons tomato paste

Instructions

Preparation Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 4
Calories per serving: ~450 kcal

Cooking Steps

1. Prepare the Ingredients: Begin by chopping the onion, garlic, carrot, cabbage, and leeks. Halve the cherry tomatoes, dice the bacon, and slice the green onions and chili peppers.
2. Sear the Carbonate: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the carbonate pieces and sear on all sides until they’re browned. This step locks in the flavors and juices. Remove the carbonate from the pot and set aside.
3. Cook the Bacon and Aromatics: Add the diced bacon to the same pot and cook until crisp and the fat has rendered. Lower the heat slightly, then add the onions, garlic, and carrots. Sauté until the vegetables are soft and slightly caramelized, about 5 minutes.
4. Add the Herbs and Spices: Sprinkle in the oregano, cumin, and paprika, stirring well to coat the vegetables and bacon. Add the bay leaf and thyme, continuing to cook until fragrant.
5. Deglaze with Red Wine: Pour the cup of red wine into the pot, scraping the bottom to release any browned bits. Let the wine reduce by half, intensifying its flavor.
6. Build the Braising Sauce: Add the tomato paste and soy sauce to the pot, stirring until combined. Add the shredded cabbage, leeks, spinach, cherry tomatoes, and chili peppers, mixing them with the sauce and aromatics.
7. Return the Carbonate: Place the seared carbonate pieces back into the pot, submerging them in the sauce. If necessary, add a little water or broth to ensure the meat is covered.
8. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours. Stir occasionally to prevent sticking and to ensure even cooking. The carbonate should become tender, with the sauce thickening and infusing every ingredient with flavor.
9. Finish with Fresh Herbs: About 10 minutes before serving, add the chopped green onions and parsley. Adjust seasoning to taste, adding salt and pepper if needed.
10. Serve: Spoon the braised carbonate and vegetables onto a platter or individual plates. Garnish with additional parsley for a fresh pop of color. Serve hot with crusty bread, mashed potatoes, or rice to soak up the rich sauce.

Why This Recipe is Timeless

This braised carbonate recipe captures the essence of slow-cooked meals, evoking warmth and comfort with each bite. Braising is a classic cooking technique, used across cultures to tenderize meats and blend flavors. The use of red wine, tomato paste, and a robust mix of herbs creates a depth of flavor that feels both nostalgic and contemporary. Rooted in traditional culinary practices, yet adaptable to modern tastes, this recipe’s timelessness lies in its simplicity and universal appeal. Perfect for fall and winter gatherings or as a comforting meal for a quiet night at home, this dish brings people together around the table, one comforting bowl at a time.

Nutrition Facts (per serving)

• Calories: ~450 kcal
• Protein: 28g
• Carbohydrates: 20g
• Dietary Fiber: 5g
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 580mg
• Potassium: 700mg
• Vitamin A: 60% DV
• Vitamin C: 40% DV
• Calcium: 10% DV
• Iron: 20% DV

Frequently Asked Questions

1. Can I make this dish ahead of time?
Yes, this dish actually tastes better when made a day in advance. The flavors continue to develop as it rests, making leftovers even more delicious.

2. Can I substitute carbonate with another type of meat?
Absolutely. While carbonate is tender and flavorful when braised, other meats like beef stew meat, pork shoulder, or even chicken thighs will work. Adjust the cooking time as needed.

3. Is there an alcohol-free option?
You can substitute the red wine with beef or vegetable broth. A splash of balsamic vinegar adds a hint of acidity that mimics wine.

Tips for Making the Best Braised Carbonate

• Choose the Right Pot: A heavy-bottomed pot or Dutch oven is ideal, as it distributes heat evenly and holds up to slow cooking.
• Brown the Meat: Searing the carbonate locks in juices and adds a layer of flavor that enriches the dish. Don’t skip this step!
• Go Low and Slow: Braising requires patience. Cooking the meat slowly allows it to tenderize while absorbing all the flavors in the pot.
• Adjust the Spice Level: The chili peppers add a bit of heat, but you can adjust the amount according to your preference.

Storage Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave.

Freezing: This dish freezes well. Transfer to a freezer-safe container, and store for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

This Hearty Braised Carbonate with Vegetables and Herbs is a dish that brings comfort, flavor, and a touch of elegance to any meal. With a long history of braised recipes in culinary traditions worldwide, this recipe captures the essence of slow cooking and seasonal ingredients. The braising technique, combined with the rich flavors of red wine, aromatic herbs, and a medley of vegetables, makes this a standout dish that will become a family favorite. Each bite is infused with a blend of savory, slightly spicy, and herbaceous notes, creating a perfect harmony of flavors.

As you prepare this meal, enjoy the process of layering each ingredient into the pot, letting the aromas fill your kitchen, and savoring the warmth of this dish with loved ones. Braised carbonate is more than a meal; it’s a memory waiting to be made, a culinary experience to share, and a recipe that will remain a beloved part of your repertoire.

So gather your ingredients, set aside some time, and let this timeless recipe transform your evening into a comforting, flavorful celebration of food. Enjoy every hearty bite!