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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Plateada

August 12, 2015 by Pilar Hernandez 2 Comments

Versión en español

Oven-Roasted Beef Brisket, Chilean PlateadaToday I’m sharing one of the dishes I grew up eating, a staple of the Chilean cuisine: Chilean Plateada or Oven-Roasted Beef Brisket. Plateada is a beef cut that doesn’t exist in the USA. The closest is a boneless short rib, but I decided to use brisket, a lot easier to find at the supermarket.

The Plateada was one of my grand mother’s star dishes. I remember perfectly well how she always kept a watchful eye to make sure the basin with water placed in the oven didn’t dry, so to maintain a moist environment and obtain a juicy brisket. She used an open baking dish, I use a cast-iron pot with a lid, so I trap the moisture inside the pot. Comforts of modern life and big ovens.Plateada al horno, receta chilena The Plateada in my family was a weekend lunch, usually accompanied by spicy mashed potatoes or boiled potatoes and assorted salads: Chilean salad: tomato and onions, cabbage and olives, avocado and celery and carrots with raisins. And of course excellent red wine. I think there is nothing better than those at ease lunches that they stretch and linger where you just end up dusting the tablecloth to serve dinner.Plateada al horno

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Chilean Plateada Oven-Roasted Beef Brisket

Chilean Plateada

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6
  • Category: Meat
  • Method: Oven-cooked
  • Cuisine: Chilean
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Description

A great meat for a nice celebration.


Ingredients

  • 4 pounds of brisket or boneless short rib
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 3 tablespoons vinegar, I used apple
  • 4 sprigs of fresh thyme or Mexican oregano or 1 tablespoon of dried thyme or dried Mexican oregano
  • 1 tablespoon smoked paprika
  • salt and pepper
  • 4 tablespoons oil
  • 1 onion, sliced
  • 1 cup of water

Instructions

  1. In a bowl mix the minced garlic, 1/2 cup of oil, vinegar, salt, pepper, and thyme. Add the meat and rub with the seasoning. Cover with plastic wrap and refrigerate for 3 hours.
  2. Heat oven to 300F or 150C.
  3. Remove meat and reserve the marinade.
  4. In a large pot, heat four tablespoons oil over medium heat. Brown the meat on both sides, about 5-8 minutes per side.
  5. Add onion and water and the marinade juices, simmer for 10 minutes.
  6. Continue cooking in the oven for 2 hours and a half to 3 hours. Do not uncover, because the steam is essential so that the meat stays tender. Cook until the meat can be separated with a fork.
  7. Or skip the oven and cook in the pressure cooker for 25-30 minutes until the meat is tender.
  8. Let the meat stand covered 20 minutes before slicing and serving.

Keywords: Chilean Plateada

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plateada-chilenaPlateada Chilena plateada-chilena-5 Chilean Plateada or Oven-Roasted Beef BrisketChilean Plateada

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Filed Under: Beef, Chilean Meat, Chilean recipes, Entrees, Savory things

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