Entree: Chile – Central Chile – Plateada al Horno (Oven-roasted beef plate slow-braised with onions and regional spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 10 min

Total 3 hrs 30 min

Ingredients

- 3.5 lb (1.6 kg) plateada (beef plate or flank cut), trimmed
- 2 tbsp (30 ml) olive oil
- 3 large onions, thinly sliced (about 450 g)
- 6 cloves (18 g) garlic, minced
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) sweet paprika or smoked paprika
- 1 tbsp (15 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry red wine (optional)
- 3 bay leaves
- 2 lb (900 g) potatoes, peeled and quartered
- 3 medium carrots, cut into large pieces (about 200 g)
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, to finish)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the plateada dry and rub all over with salt, pepper, cumin, and paprika.
2. Heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the plateada on all sides until deeply browned, about 4–5 minutes per side. Transfer the meat to a plate.
3. Reduce heat to medium and add the sliced onions to the same pot. Cook, stirring, until softened and beginning to brown, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
4. Return the beef to the pot, nestle in the bay leaves, pour in 1 cup (240 ml) beef broth and 1/2 cup (120 ml) red wine if using. Bring to a gentle simmer, cover the pot, and transfer to the preheated oven.
5. Roast covered for 2 hours. After 2 hours add the quartered potatoes and carrots around the meat, baste with pan juices, cover, and continue roasting until the meat is fork-tender and vegetables are cooked, about 45–60 more minutes.
6. Remove the pot from the oven and transfer meat to a cutting board. Let rest 10 minutes, then slice across the grain. Skim fat from the pan juices, stir in 1 tbsp (15 ml) red wine vinegar or lemon juice if desired, and spoon sauce over the sliced plateada. Garnish with chopped parsley and serve.