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Plateada
Braised beef rib cap
Plateada: Santiago's slow-braised beef rib cap with onion and carrot
Plateada is the Sunday braise of Santiago's old restaurants and family lunches: beef rib cap, a fat-marbled cut from the top of the ribs, browned and then braised for hours with onion, carrot, garlic and cumin until it can be cut with a spoon. It comes to the table with mashed potato (often puré picante) or rice. Butchers outside Chile may sell it as rib cap or top rib; chuck works too. Pulling it out of the oven too soon is the mistake: it is tough at two hours and meltingly soft at three. Chef's tip: keep the fat side up while it braises, so it bastes the meat; skim off what rises before you serve the sauce.
- Total time
- 210 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 3 ⅓ lb beef rib cap (plateada) or chuckin one piece
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 onionssliced
- 2 carrotscut into chunks
- 4 garlic clovescrushed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 3 ¼ cups beef stock
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Method
0/7 doneStep 1: Heat the oven to 325°F (275°F fan). Rub 3 ⅓ lb beef rib cap (plateada) or chuck with 2 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp vegetable oil in a heavy casserole over a medium-high heat and brown the beef well on all sides. Lift out.
10 minStep 3: Add 2 onions and 2 carrots and cook until the onions are golden, then add 4 garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano and 1 tsp sweet paprika for 1 minute.
10 minStep 4: Return the beef fat side up, add 2 bay leaves and 3 ¼ cups beef stock (it should come halfway up the meat) and bring to a simmer. Cover tightly.
5 minStep 5: Braise in the oven, basting once or twice, until a fork slides in with no resistance and the meat starts to fall apart.
165 minStep 6: Lift out the beef and rest for 10 minutes. Skim the fat from the sauce and boil it on the hob until slightly thickened.
10 minStep 7: Slice the beef thickly across the grain and serve with the sauce, vegetables and mashed potato or rice.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 50 g
- Carbs
- 8 g
- Fat
- 34 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does plateada take?
- About 210 minutes in total: 20 minutes to prepare and 190 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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