Ingredients
Units
- 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)
Instructions
- Preheat the oven to 300 F 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, and carrots, and stir.
- Allow boiling. Return the meat to the pot with any juices that may have been collected on the plate and cover it with the sauce. Cover the pot, 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 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
Nutrition
- 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