Pot-braised plateada beef

Ingredients

• 1 kgplateada beef with its fat
• 120 mlwhite vinegar
• 2 clovescrushed garlic
• 1 teaspoonsalt
• 2 tablespoonsolive oil
• 1 largeonion, sliced into thin wedges
• 1 largecarrot, peeled and sliced
• 2 stalkscelery, chopped
• 1 largetomato, diced
• 240 mlgood-quality red wine
• 120 mlwater
• ¼ teaspoondried oregano
• to tastesalt

Instructions

1. 1

   Marinate the beef

   Put the beef in a dish with the vinegar, crushed garlic and 1 teaspoon of salt. Turn it to coat, then leave to marinate for 4 hours or overnight.

2. 2

   Sear the beef

   Brush off excess marinade. Heat the olive oil in a pot and brown the beef on all sides, for about 10 minutes in total, starting with the fatty side.

3. 3

   Set aside

   Lift the seared beef out of the pot and set it aside.

4. 4

   Cook the vegetables

   In the same pot, fry the onion, carrot and celery for about 4 minutes. Add the tomato, red wine, water, oregano and salt to taste, mix well and cook for 2 minutes.

5. 5

   Return the beef

   Put the beef back in the pot and combine it with the vegetables and liquid.

6. 6

   Braise until tender

   Cover the pot and cook over medium-low heat for 2 hours.

7. 7

   Serve the beef

   Serve with mashed potatoes, plain rice or boiled potatoes.

What is plateada beef?

Plateada is a Chilean beef cut often braised slowly until tender. The name refers to a cut with a layer of fat, which helps keep the meat moist as it cooks.

This version builds flavour by marinating the beef with vinegar, garlic and salt, then browning it before simmering it with wine and vegetables. The resulting pot juices make a natural sauce for the meat and its starchy accompaniments.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 55g protein, 15g carbs, 55g fat.

The beef provides most of the protein and fat, while the vegetables and wine contribute some carbohydrates; the olive oil adds further fat. Serve it with a moderate portion of rice or potatoes and add vegetables or salad to round out the plate.

Why marinate with vinegar?

Vinegar, garlic and salt season the surface of the beef during the long rest. Leave it for 4 hours or overnight, as the method suggests, and keep the dish covered in the fridge if marinating overnight.

Before searing, remove excess marinade from the meat. This helps it brown in the hot oil instead of releasing too much liquid into the pot.

Sear before braising

Fat side first: placing that side against the hot pot lets some of its fat render as it browns. Turn the beef to colour the remaining sides, allowing about 10 minutes for the whole searing stage.

Work in the same pot for the vegetables so their flavours mingle with the browned residue. If the beef sticks, give it a little longer to brown before turning.

Build the braising base

Vegetables first: fry the onion, carrot and celery for about 4 minutes, then add the tomato, wine, water, oregano and salt. The 2-minute simmer brings the ingredients together before the beef goes back in.

Use a pot with a well-fitting lid and enough room for the beef to sit among the vegetables. The wine and water provide the liquid for the covered braise.

Check the texture

Low and steady: keep the pot at medium-low heat for the stated 2 hours, with the lid on. A gentle simmer is the aim rather than a vigorous boil.

The method does not specify a temperature, so check the beef near the end by testing whether it has become tender. If it is still firm, continue cooking gently until it yields more readily.

What to serve with it

Mashed potatoes: their soft texture works well with the cooking juices. Spoon some of the vegetables and liquid over the meat and mash.

Plain rice or boiled potatoes are also suggested in the recipe. A simple green salad or cooked greens can add a fresh contrast to the rich braise.

Recipe notes & tips

• For an overnight marinade, cover the beef and refrigerate it.
• Remove excess marinade before putting the beef in the hot oil.
• Start searing on the fatty side, as the method recommends.
• Keep the heat medium-low and the pot covered during braising.
• Taste the cooking liquid before serving and adjust the salt if needed.

Variations

• Add bay leaf: include one in the braising liquid for an additional herbal note.
• Use beef stock: replace the water with stock for a fuller-tasting cooking liquid.
• Add potatoes: put peeled potato chunks in the pot to cook alongside the beef.
• Include peppers: add sliced pepper with the onion, carrot and celery.
• Serve with greens: pair the beef with steamed greens instead of a larger portion of rice or potatoes.

Common mistakes to avoid

• Skipping the marinade: allow at least 4 hours, or leave the beef overnight as directed.
• Leaving wet marinade on the beef: brush off the excess so the meat can brown.
• Searing only one side: turn the beef and brown each side, beginning with the fatty side.
• Boiling hard: keep the covered pot at medium-low heat for a gentler braise.
• Serving before tender: continue the slow cooking if the beef is still firm after 2 hours.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a covered pot with some of the cooking liquid, until piping hot throughout.

Frequently asked questions