Slow-braised beef

Name: Slow-braised beef (Plateada)
Cuisine: Chilean
Ingredients: 2 kg/4½ lb rib cap of beef (see Cook’s tip); 4 onions, peeled and quartered; 2 carrots, peeled and sliced; 1 large ripe tomato, peeled and chopped; 2.5 ml/½ tsp paprika; 250 ml/8 fl oz/1 cup beef stock; 4 garlic cloves, crushed; 45 ml/3 tbsp red wine vinegar; 2 x 400 g cans cannellini or butter (lima) beans; 2 x 400 g cans cannellini or butter (lima) beans; 45 ml/3 tbsp olive oil; 45 ml/3 tbsp olive oil; salt and ground black pepper; salt and ground black pepper; salt and ground black pepper; salt and ground black pepper

Plateada

Preparation info

Serves
6

Difficulty
Medium

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Plateada is among the most popular home-cooked dishes in Chile. Slow-cooking the beef draws out the flavour and juices from the meat, which is perfectly complemented by the floury texture and bland taste of bean purée. This is another hearty meal to serve in times of celebration with family and friends.

Ingredients

2 kg/4½ lb rib cap of beef (see Cook’s tip)
60 ml/

Method

Place the beef in a shallow dish. Mix together the garlic, salt and pepper for the marinade and rub into the beef. Add the oil and vinegar. Cover and leave to marinate in the refrigerator for 1–2 days, turning the beef over a few times.
Bring the meat up to room temperature, then lift it out of the liquid, reserving the marinade, and pat it dry.

Energy 758kcal/3167kJ; Protein 78g; Carbohydrate 26g, of which sugars 10g; Fat 39g, of which saturates 12g; Cholesterol 203mg; Calcium 64mg; Fibre 6g; Sodium 192mg