Slow-braised beef

Name: Slow-braised beef (Plateada)
Yield: Serves 6
Cuisine: Chilean
Ingredients: 2 x 400 g cans cannellini or butter (lima) beans; 45 ml/3 tbsp red wine vinegar; 45 ml/3 tbsp olive oil; 2 kg/4½ lb rib cap of beef (see Cook’s tip); 60 ml/4 tbsp olive oil; 4 onions, peeled and quartered; 2 carrots, peeled and sliced; 1 large ripe tomato, peeled and chopped; salt and ground black pepper; 250 ml/8 fl oz/1 cup beef stock; 2.5 ml/½ tsp paprika; 5 ml/1 tsp salt; 4 garlic cloves, crushed; 15 ml/1 tbsp 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.