Description

Carbonade is a meat delicacy made from pork. As a rule, a cut from the back of a domestic pig is used for these purposes. The presence of fat is allowed, the thickness of the layer should not exceed 5 mm.

History of carbonation

Carbonade is a meat delicacy that has become a legend. In distant years, it was carbonate that became the starting point for the conclusion of an alliance between the Russian Empire and China. Representatives of the Chinese government liked the taste so much that after that they began to supply it to China. Russia has always seduced foreign colleagues with the delights of its cuisine.

The history of carbonate as a meat product is shrouded in fairy tales and legends. According to one version, this dish was first prepared by Mitrofan Carbonad for the royal table. And the Russian ruler liked it so much that they began to prepare it constantly. This delicacy was always served at all celebrations, and its “discoverer” Mitrofan received the highest position in the royal kitchen. By order of the tsar, a meat delicacy was named after Mitrofan - Carbonade.

Calorie content of boiled-smoked carbonate

The calorie content of boiled-smoked carbonate is 135 kcal per 100 grams of product.

Composition of boiled-smoked carbonate

Boiled-smoked carbonate contains many macroelements such as: potassium, magnesium, sodium, phosphorus, sulfur, iron. It also contains vitamins: PP, B1, B2 and E.

Beneficial features

A fairly long heat treatment during cooking, of course, negatively affects the nutritional value of this meat delicacy. However, it contains many different biologically active substances, many of which are vital for the human body. This determines that carbonate has a number of beneficial properties, but they will only be so if it is consumed in moderation. In particular, the consumption of this meat product reduces nervous excitability, stimulates the processes of hematopoiesis, metabolism, formation of bone and muscle tissue, and also helps reduce cholesterol levels in the blood, improves the functioning of the heart, blood vessels and gastrointestinal tract.

How to cook boiled-smoked carbonade

At home, carbonade is prepared in the oven. The advantage of the oven is that the meat comes out more tender, it is well fried, acquires a juicy color, a divine aroma and a bright taste.

The baked carbonade will not leave anyone indifferent. To prepare the carbonate, take the back and lumbar muscles of two chilled pork carcasses. Each muscle weighs about 500-700 grams. The product is soaked in brine for 3-5 days in the freezer at a temperature of 0-4 °C. After that, they hang it in the refrigerator on hooks and keep it for two to four hours so that the skin (calorizer) dries. Smoking lasts for five hours. The most suitable types of wood: cherry, plum, sea buckthorn. The finished semi-finished product is cooked for 60-75 minutes at a temperature of 75-85 ° C until fully cooked.

How to serve

When cooked, carbonade is served either separately or together with other dishes, pre-cut into thin slices. As a complement to this meat delicacy, it is recommended to use various sauces, as well as vegetable side dishes. As a rule, boiled, stewed and fried dishes from cabbage, potatoes or legumes are used for these purposes.

What goes with it?

Carbonade goes well with most popular foods, especially vegetables (potatoes, cabbage, legumes), fruits, berries, mushrooms, sweet and sour and hot sauces, cheese, nuts, honey.

How to choose

As noted earlier, the most preferred choice for making carbonated meat is pork tenderloin. In this case, you need to pay attention to the color of the pulp, which should not be too light and not too dark. A light color indicates the use of hormonal drugs when raising animals, and a dark color indicates that the meat was taken from an older animal and after cooking it will be tough and tasteless. Another factor of choice is the color and thickness of the fat layer. It must be white and not exceed 5 mm.

Storage

When prepared, carbonade should be stored in the refrigerator and consumed within 5-7 days. It is not recommended to freeze this meat product, since after thawing it may taste bitter.

Nutritional value per 100 grams:

• Proteins 86.77%
• Fats 13.23%
• Carbohydrates 0%

Harm and contraindications

Individual intolerance, tendency to an allergic reaction, the need for mandatory heat treatment at a temperature of at least 75 degrees Celsius, diseases of the cardiovascular system (use with caution).

Carbonade is pork meat, usually from the back, prepared by boiling and then baking, and having a layer of fat of no more than 5 millimeters. The product turns out to be very tasty and aromatic, and at the same time, the calorie content of boiled-smoked or baked carbonate is relatively low. In this article we will tell you how carbonade is prepared and what its nutritional value is.

How is carbonade made?

Even the name of the product itself hints at the method of its preparation; the word “carbonade” comes from the French word carbonnade, which, in turn, comes from the Latin carbo, which translates as coal. Carbonade is prepared by extinguishing it with dry and warm steam, but previously it was obtained using quiet coal heat.

To make a tasty, high-quality product, you need to choose a certain type of meat that is quick to cook. Therefore, as a rule, carbonade is prepared from pork tenderloin, but sometimes fillet is used, in which case the product should be called pork neck. The low energy value of carbonate is due precisely to the fact that low-fat parts of pork are used for its preparation.

Before cooking, the prepared part of the pig is cleaned of films, trying to preserve a small layer of fat. Then they are breaded with flour, or use a special cloth with flour, or soaked in a mixture of flour, salt, spices, saltpeter and food coloring.

In modern production facilities, meat is treated with dry steam in special chambers and then baked. There are also two more types of carbonate: raw smoked and dry-cured.

This, one might say, dietary delicacy can be prepared at home. Such a product will be as harmless as possible, since it does not contain flavorings, dyes, harmful preservatives and monosodium glutamate.

Chemical composition of carbonate

The exact chemical composition of a product depends on the brand that produces it. Because, in addition to the standard set of proteins, fats, carbohydrates, vitamins and microelements, the components we mentioned earlier can be added to it. Therefore, we can only talk about the approximate chemical composition of the carbonate.

Despite the fact that the product is mainly prepared from pork, it can be called more of a “protein” product.

To verify this, just look at the BJU carbonate per 100 g:

Proteins - 17 g

Carbohydrates - 0 g

Carbonate has a noticeable vitamin composition: mainly B vitamins, as well as vitamins A and C. The product contains most macroelements: potassium, calcium, magnesium, sodium, phosphorus. It is not deprived of carbonate and microelements: its composition is rich in iron, manganese, copper, and zinc.

Calorie content of carbonate per 100 grams

We mentioned above that carbonate has a low calorie content per 100 grams compared to other pork products. It is believed that 100 grams of the product contains approximately 177 kcal. But depending on the manufacturer and method of preparing the carbonate, this figure can vary from 127 to 345 kcal. The energy value of the product also depends on the thickness of the fat layer. Thus, pork carbonate, whose calorie content is over 200 units, already contains more fats, not proteins.

When talking about the energy value of this product, we usually mean the calorie content of boiled-smoked pork carbonate. It is approximately 140 units. But there are other types of product and methods of preparing it, and accordingly, they will have different energy values. Boiled-smoked carbonate has a low calorie content per 100 grams if the fat layer does not exceed 3 mm. Therefore, it is allowed to be consumed on diets. Of course, in small quantities. However, some manufacturers allow a thicker fat layer, resulting in increased energy value. Such a product will no longer be considered dietary.

There are many recipes for home-cooking the dish, it will take some tinkering with it, but it's worth it. Carbonade baked in the oven is especially popular among housewives.

A suitable pork tenderloin will need to be washed, dried, and small cuts made into which to insert a clove of garlic. Rub the pork with a mixture of salt and pepper, carefully wrap it in foil, and bake for about two hours at 200 degrees Celsius. After the carbonade has cooled, it should be placed in the refrigerator for several hours. Then you can make very tasty sandwiches with it. The calorie content of pork carbonate baked in the oven will thus be approximately 234 units.

You can buy another type of product in the store - raw smoked carbonate, its calorie content is approximately 300 units. Pork tenderloin is smoked with cold sawdust smoke; alder and cherry sawdust are mainly used for this.

Other types of carbonate

Carbonade is made not only from pork; beef and pork can also be used. The least high-calorie product made from chicken. Chicken carbonate has a calorie content of about 121 units per 100 grams. However, in a broad sense, carbonate most often refers to a pork product.

By the way, you can often find another name for the product: carbonate. A chemical substance is written with the letter “t” at the end - calcium carbonate. But the name of a flavorful dish made from pork, beef or chicken must end with the letter “d”.

The recipe for smoked carbonate at home is available to everyone. But not everyone is able to smoke meat competently. However, by following the structured material of this particular article, you will easily and quickly master the intricacies of hot smoking in a short period of time!

So, where do you start to prepare this truly tender and appetizing dish? First of all, it is important to purchase pork. The meat must be of good quality and fresh, as the future taste will depend on this. Buy the spices you need or use those you have at home. The amount of spices directly depends on your individual preferences. You can also add honey. If you give preference to nitrite salt, the meat will acquire a beautiful pink color. And it will preserve the taste characteristics of the finished carbonate.

Cooking technology

Step-by-step meat recipe up your sleeve

You can smoke pork in the oven using a plastic bag. The taste will not become less juicy and expressive. Cooking in the sleeve is not particularly difficult. On the contrary, it helps save energy and time. It is possible to make hot smoked carbonate using this method using only 1.5 kg of pork, salt, a few cloves of garlic, 3-4 tablespoons of olive oil and seasonings to taste.

It is important to check for the presence of white fat. Her presence is mandatory!

1. Initially, you need to make cuts in the shape of a small cross on the white layer mentioned above.
2. Then the marinade is prepared. To do this, the garlic is crushed in a way convenient for you, either with a knife or a mortar. After grinding, add olive oil, a little salt and spices. It is recommended to include paprika and thyme.
3. After stirring the marinade, leave it for a while. Afterwards, lubricate the meat on both sides and leave for 30 minutes.
4. Next, the carbonate is fried without the use of oil until a crispy crust appears.
5. The final step is to place the prepared meat in the sleeve and bake it for 90-120 minutes at medium temperature.

Cooking in foil

There is no single universal recipe for boiled-smoked carbonate. Each one is delicious and original in its own way. However, the recipe below can be changed each time. It also saves a lot of time, since it does not require a drum or a standard smokehouse. It is especially possible to unleash creative potential if you want to minimize the calorie content of the finished product.

To implement this recipe, designed for 2 kg of pork belly, you will need:

• 80-100 gr. prepared smoked sausage;
• 2 tbsp. l. mustard;
• 1-1.5 heads of garlic;
• 4 tbsp. l. onion peel;
• 12 g honey;
• 120 g fresh parsley;
• 2 tbsp. l. coriander;
• 2-3 bay leaves;
• 4 tbsp. l. salt;
• 4 tbsp. l. black pepper.

The brisket, washed with chilled boiled water, must be dried and evenly stuffed with garlic cloves. Then place the prepared husks, parsley, bay leaves, pulp on the bottom of the pan and add pepper. Place smoked sausage there. And then pour in cooled water so that all the ingredients are completely covered.

By the way, the presence of vitamins and macro- and microelements in pork provides gourmets who like to add salt to their food, a healthy meal. And in order for the dish to have an impact on your figure, it is important to choose the right part of the carcass. No less important is the selection of the recipe itself. Also, eating smoked meats does not harm digestion.

Next, bring to a boil, adding salt and honey along the way. To stir thoroughly. The resulting composition should be boiled for 1.5 hours. While cooking continues, mix 2 tbsp. spoons of pepper, sugar and mustard, not forgetting the garlic. It can be cut into small cubes or passed through a press. After removing the pork, immediately rub it with the resulting mixture and wrap it in foil. The last step is a 24-hour cooling. For example, on a refrigerator shelf.

Boiled-smoked carbonate will have an amazing aroma, and arukis will be drawn to try it!

Carbonate is a meat that is a product of fresh, unsalted pork. Carbonate is prepared in the same way as boiled pork. Both of these types of meat must be roasted on a baking sheet. As for taste, they are almost the same.
So, what do you need to do to prepare carb meat that your guests will love?
You will need unsalted young pork fillet. It is necessary to leave a thin layer of bacon on its surface. As a rule, a layer is left whose thickness does not exceed half a centimeter.
The piece of pork that is cut in advance to prepare the carbonate should be in the shape of a rectangle. It is rubbed on all sides with garlic, crushed in advance, as well as nutmeg, coated with salt and placed in the oven. Please note that most housewives cook carbonate in the oven. This meat, like any other, will not be ready soon - after three hours.
This is necessary to ensure that the meat is completely cooked.
If your pan does not fit the whole piece, then it is best to cut it into two halves and rub it well with a mixture of salt, sugar and black pepper. You can add some other spices to taste, or even use seasonings that are designed specifically for meat dishes.
The meat with all the above ingredients is placed in a frying pan and generously sprinkled with vegetable oil. Sometimes you want to add some zest to the carbonate. You want to make the meat more aromatic and tasty, so you often add brine to it, which is left over after pickling tomatoes or cucumbers.
As a rule, you need to simmer it over high heat on the stove. It is advisable to cover the meat with a lid as it boils, turn the heat a little lower and simmer for another fifteen minutes.
The carbonate must be turned over to the other side and simmered for another fifteen minutes, but there is no need to reduce the heat.
How to find out when the meat will be ready? Many housewives are of the opinion that carbonate must be simmered until the sauce is boiled down and becomes thick, like sour cream. Typically, it takes forty minutes to achieve this effect.
Sometimes carbonate is also made in the oven at home. As you know, in the oven the meat turns out even more tender, it is properly baked, acquires an appetizing color, a pleasant aroma and a divine taste.
To do this, you will need a kilogram of carbonate, two tomatoes, mayonnaise, Russian or Dutch cheese, salt and pepper - to taste.
The carbonate must be cut into pieces, preferably in the form of cutlets, and placed on a baking sheet that has been greased with vegetable oil in advance. Don't forget to coat the carbonate pieces with mayonnaise, sprinkle with cheese and place tomatoes on top.
Now we put the baking sheet in the oven, time it for forty minutes - and now a delicious dish is already on your table.
If you like spicier dishes, then you need to pepper the carbonate before putting it in the oven. Since the meat itself (carbonate) is dry, it should be made more juicy. This is exactly what you need mayonnaise for.
Baked carbonate will not leave anyone indifferent. You will need no more than a kilogram of meat. You also need to take five cloves of garlic, thyme, sea salt - only one and a half teaspoons, and you also cannot do without a mixture of ground peppers.
No more ingredients are needed.
The meat must be washed and dried with dry cloths. In a separate plate, mix salt, peppers, thyme and rub the meat with them. Finely chop the garlic and stuff it into the meat. Then they put it on a ceramic plate, cover it with a lid and place it in the refrigerator, where it lies for about a day.
After this, the carbonate must be tied with twine and also wrapped in foil. You need to bake pork in the oven for an hour and a half, while maintaining the temperature at least 180 degrees.
After the meat is ready, without unwrapping it, press it down with a weight and cool it. The final step is to remove the foil, threads and cut the carbonate into small pieces.
This dish is festive and can be served with various salads, as well as fried or boiled potatoes.
By the way, carbonate baked in the oven is an excellent snack for strong alcoholic drinks, such as vodka.

Rublevsky boiled-smoked carbonade is a delicacy made from pork loin, created by a famous Moscow meat processing plant using the latest technologies. Cut into thin slices, with a light smoky aroma, it will decorate your holiday table. Like all MPZ products, carbonade is made from high-quality chilled meat that has passed environmental control and selected spices. "Rublevsky" occupies the premium segment of the market and is the owner of 50 gold and silver medals received at international exhibitions. The plant is equipped with modern equipment that allows the preservation of vitamins, minerals and proteins contained in the original ingredients.

Description

Manufacturer	MPZ Moskvoretsky
Trademark	Rublevsky
A country	Russia
Type	Delicacies
Type of meat	Carbonade
Processing type	Smoked-boiled
Cutting type	Piece
Thermal state	Cooled
Type of packaging	Vacuum packaging
Compound	Pork, water, curing mixture (salt, color fixative: sodium nitrite), milk protein, stabilizers: carrageenan, sodium pyrophosphates, acidity regulator: sodium triphosphates, glucose, maltodextrin, sugar, flavor enhancer: monosodium glutamate, antioxidant: sodium ascorbate , spice extracts (allspice, black pepper, nutmeg, garlic, paprika)

Nutritional value per 100g

Storage conditions

Shelf life	15 days

Buy Carbonade Rublevsky boiled and smoked 0.8-1 kg with delivery to your home or office in the online store. When placing an order through the website, contact center or mobile application, you will receive the privileges of Perekrestok Club members. Delivery of food and related products operates daily, seven days a week.

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