Chilean Braised Beef is a very traditional dish that uses cheaper beef cuts, which are very tasty. You can use brisket or chuck, or any roast. Any lean cut with not too much fat or nerves.
You will find this dish in all Chilean households, and each home cook makes variations, using wine, beer, only broth, different combinations of vegetables, or different spices. Use whatever you have at hand.
Traditionally it is served with its sauce, accompanied by rice or boiled potatoes. Since I have picky eaters at home, I puree the onion, carrots, and the rest of the vegetables using the blender to make a sauce.
Leftovers are great for sandwiches or salads, such as salpicón.
You may also like the recipe: Chilean Beef Cazuela.Print
Chilean Braised Brisket
A delicious recipe.
- Total Time: 3 hours and 20 minutes
- Yield: 8 1x
- 4 pounds brisket, chuck, or top round
- 1–2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil (canola, sunflower)
- 1 medium-sized onion, thinly sliced
- 2 cloves of garlic
- 1 cup water or vegetable stock or beer or white wine
- 5 peppercorns
- 1 bay leaf or 1 teaspoon dried Mexican oregano
- 1/4 teaspoon cumin
- 1–2 carrots, in chunks (optional)
- Preheat the oven to 300F or 150 C.
- After removing most fat, pat dry with a paper towel and season with salt and pepper.
- Heat 1 tablespoon of oil over medium-high heat in a pot that can later be placed in the oven. Sear the meat until brown, 4-5 minutes per side. Transfer to a plate.
- Heat the other tablespoon of oil in the same pot and cook the onion, frequently stirring until soft, 3-5 minutes. Add garlic and cook for 1 minute. Add stock or water, peppercorns, bay leaf, carrots, and stir.
- Allow boiling. Return the meat to the pot with any juices that may have collected in the plate and cover with the sauce, cover the pot or make a lid with aluminum foil and bake in the oven until the meat is tender (soft enough to cut using a fork), 2 1/2 hours to 3 hours. Or cook over very low heat for 2 hours, check 1-2 times to make sure it does not get dry. Add more stock if needed.
- Turn off the oven or heat, take the meat out of the pot and allow to rest on a cutting board for 20 minutes. If you plan to serve it later, refrigerate at this point.
- Cut the meat into thick slices. Return the beef to the sauce, mix, allow to warm up, and serve.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Meat
- Method: Oven-baked
- Cuisine: Chilean
- Serving Size:
- Calories: 346
- Sugar: 2.4 g
- Sodium: 458.9 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Carbohydrates: 5.3 g
- Fiber: 1.3 g
- Protein: 45.1 g
- Cholesterol: 133.8 mg
Keywords: Chilean braised brisket
Do you have instructions for how to make carne al Hugo in instant pot?
(Also, is it possible to boil the condensed milk for manjar in the IP? I heard a rumor…lol)
I don’t have instructions for Carne al Jugo in the IP, but I have done it, and it works well, I did the meat browning, and then I think 30 minutes and slow release.
I don’t use the IP for the manjar before I think it is too risky. If there is a flaw in the can, it can explode.