Plateada al Palo

Plateada al Palo, a revered classic in southern Chile, is a slow-grilled beef dish bursting with smoky, tender flavors. Known for its diverse international variations, this recipe captures the essence of Patagonian barbecues and promises to transform your grilling experience.

Ingredients

🥩 1 Beef Short Plate Plateada Corte Criollo, Angus, 45 days vacuum-matured
🧂 Generous amount of Parrillera Salt
🌶️ Merquén
🌿 Freshly ground Black Pepper
🌶️ 2 large Red Bell Peppers cut into quarters
🧅 2 large Onions halved with skin on
🥔 6-8 small to medium Potatoes pre-boiled until al dente, then halved
🧈 Approximately 1 stick Butter
🫒 A drizzle of Olive Oil
🍺 1-2 bottles Beer for hydration Kunstmann Summer Pils

Instructions

1- Prepare the Plateada:

• Unwrap the beef, leaving fat and membrane intact.
• Season generously with parrillera salt. Rest until surface is moist.
• Sprinkle with merquén and black pepper, massaging it in.
• Thread onto the spit in a zigzag, securing properly.

2- Set up the Grill:

• Start a wood fire in the asador. Push embers to create indirect heat.
• Position the spit over the indirect heat.

3- Cook the Plateada:

• Cook at a fire where the hand test lasts 8 seconds.
• Rotate and cook for about 3 hours.

4- Prepare Side Vegetables:

• Pre-boil potatoes till al dente. Cool slightly and halve.
• Cut peppers into quarters and onions in halves.
• Drizzle oil and season with salt and pepper.
• Top potatoes with merquén and butter. Wrap in foil.

5- Cook the Pastizales:

• Start a charcoal grill. Arrange coals for indirect heat.
• Place foil-wrapped potatoes and seasoned vegetables on the grill. Close lid with vents open.
• Cook for about 30 mins. Char slightly over direct heat.

6- Serve:

• When the Plateada is a deep brown, rest for 7-10 mins after removal.
• Slice against the grain and arrange with the roasted vegetables.
• Serve immediately, paired with Kunstmann beer.

Prep Time: 25-35 minutes
Cook Time: 3 hours and 30 minutes
Total Time: 3 hours and 55-65 minutes
Servings: Sliced alongside roasted vegetables
Equipment: Custom-made large metal grill, Sturdy metal rotating spit with turning mechanism, Weber Charcoal Kettle Grill, Charcoal Chimney Starter, Wooden Cutting Board, Global Chef's Knife, Pyrex Glass Baking Dish, Tongs, Beer Bottle Opener, Grilling Gloves, Kunstmann branded Beer Glasses, Aluminum Foil, Fire Poker/Shovel

Cooking Tips

• Select well-matured beef with a thick fat cap.
• Use indirect heat to preserve tenderness.
• Rest meat before slicing for optimum juiciness.

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Plateada al Palo

Posted by Waivio guest: @waivio_hivecooking