Cărbunari

Introduction to Cărbunari

Cărbunari is a traditional Romanian dish reminiscent of a hearty stew, often enjoyed during family gatherings and festivities. Rooted in Romanian culinary traditions, this dish originated in the mountainous regions where it was prepared by coal miners. The name "Cărbunari" itself is derived from the word "cărbune," meaning coal, signifying its popularity among those who worked long, exhausting days in the mines. Over time, the dish has evolved, capturing the richness of local ingredients and the warmth of home-cooked nourishment.

Ingredients

• Pork - 500g, preferably shoulder or neck, cut into chunks
• Onion - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Carrot - 2 medium, chopped
• Potato - 3 medium, peeled and cubed
• Paprika - 2 tablespoons
• Tomato Paste - 3 tablespoons
• Bay leaves - 2
• Thyme - 1 teaspoon
• Parsley - handful, chopped
• Salt - to taste
• Black pepper - to taste
• Vegetable broth - 1 liter
• Olive oil - 3 tablespoons

Preparation

1. Start by preparing the pork, ensuring it is cut into uniform chunks for consistent cooking.
2. Chop the onion and mince the garlic.
3. Chop the carrot and cube the potato.

Cooking Process

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and sauté for another minute.
4. Add the chunks of pork and brown them on all sides.
5. Sprinkle in the paprika, ensuring the pork is evenly coated.
6. Add the tomato paste and stir well, allowing it to cook for two minutes.
7. Add the chopped carrot and cubed potato to the pot.
8. Pour in the vegetable broth, bringing the mixture to a gentle simmer.
9. Drop in the bay leaves and add thyme.
10. Season with salt and black pepper to taste.
11. Cover the pot and let the stew simmer for approximately 1.5 hours, or until the pork is tender and the flavors have melded together. Use a cooking timer to track the time.
12. Once cooked, remove the bay leaves and garnish with fresh parsley before serving.

Serving Suggestions

Serve the Cărbunari hot with a slice of crusty bread, which is perfect for soaking up the flavorsome broth. This dish pairs well with a light salad or steamed vegetables, providing a refreshing contrast to the rich stew. Consider accompanying your meal with a traditional Romanian spirit like țuică or a robust red wine to enhance the dining experience.