Chilean plateada is a traditional dish known for its rich flavors and hearty nature. The dish typically features beef that has been slow-cooked until it is tender and succulent. It is often prepared using tougher cuts of beef, such as skirt steak, flank steak, or brisket, which benefit from the slow cooking process that helps to tenderize the meat.
Plateada is a beef cut that doesn’t exist in the USA. The closest is a boneless short rib, but you can use brisket, which is easier to find at the supermarket. If you want to learn more about the different cuts of meat in the US vs. Chile, read our article on Chilean meats.
The Plateada was one of my grandmother’s star dishes. I remember perfectly well how she always kept a watchful eye to ensure the basin with water in the oven didn’t dry to maintain a moist environment and obtain juicy meat. She used an open baking dish. I use a cast-iron pot with a lid to trap the moisture inside the pot—the comforts of modern life and big ovens.
What to serve with Chilean Plateada?
Plateada in my family was a weekend lunch, usually accompanied by spicy mashed potatoes (puré picante) or boiled potatoes and assorted salads: Ensalada Chilena, tomato and onions, cabbage and olives, avocado and celery, and carrots with raisins. And, of course, excellent red wine.
To prepare Chilean Plateada, the beef is usually marinated in a mixture of red wine, garlic, onions, and various spices, which helps to infuse the meat with flavor. The marinated beef is then simmered in a pot or oven until tender.
Chilean plateada is known for its robust flavors and comforting qualities, making it a popular dish for gatherings and special occasions. It has become a staple in many Chilean households and is also a favorite among visitors to the country who are looking to explore the local cuisine and culture.
Chilean Plateada
A great meat for a nice celebration.
- Total Time: 3 hours 20 minutes
- Yield: 8
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
- Mix the minced garlic, 1/2 cup of oil, vinegar, salt, pepper, paprika and thyme in a bowl. Add the meat and rub it with the seasoning. Cover with plastic wrap and refrigerate for 3 hours.
- Heat oven to 300F or 150C.
- Remove the meat and reserve the marinade.
- In a large pot, heat four tablespoons of oil over medium heat. Brown the meat on both sides, about 5-8 minutes per side.
- Add onion, water, and the marinade juices, and simmer for 10 minutes.
- 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.
- Or skip the oven and cook in the pressure cooker for 25-30 minutes until the meat is tender.
- Let the meat stand covered for 20 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Meat
- Method: Oven-cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 556
- Sugar: 0.7 g
- Sodium: 508.6 mg
- Fat: 41.5 g
- Saturated Fat: 12 g
- Carbohydrates: 2.1 g
- Fiber: 0.6 g
- Protein: 46 g
You cite paprika as an ingredient, but you don’t write where you are supposed to use it. Is it in the marinade or is it added before cooking in the oven?
It goes on the marinade. Thanks for catching that. I fixed it.
La hicimos el domingo. Exquisita.