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 rest of the vegetables using the blender to make a sauce.
Leftovers are great for sandwiches or salads, such as salpicón.
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Chilean Braised Brisket
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours and 20 minutes
- Yield: 8 1x
- Category: Meat
- Method: Oven-baked
- Cuisine: Chilean
Description
A delicious recipe.
Scale
Ingredients
- 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 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.
- In the same pot, heat the other tablespoon of oil 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 meat to the sauce, mix, allow to warm up, and serve.
Keywords: Chilean braised brisket
A classic in my house 
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