Plateada al Horno
- ๐ฅฉ 3-3.5 kg brisket (Plateada) from Corte Criollo
- ๐ง 1 large onion, coarsely chopped
- ๐ฅ 2-3 carrots, peeled and coarsely chopped
- ๐ฅฌ 2-3 celery stalks, trimmed and coarsely chopped
- ๐ 250g white button mushrooms
- ๐ 250g cremini mushrooms
- ๐ 4-6 small tomatoes, halved
- ๐ง 3-4 cloves garlic, smashed
- ๐ฟ Fresh thyme, a small bunch
- ๐ฟ Fresh rosemary, a few sprigs
- ๐ฟ Fresh oregano, chopped
- ๐ท 125-250 ml white wine for deglazing
- ๐ฅฃ 500-750 ml vegetable broth or water
- ๐ซ A generous splash of olive oil
- ๐ง Fine salt for seasoning
- ๐ถ๏ธ Freshly ground black pepper for garnish
A Chilean-style oven-baked brisket characterized by tender texture and savory flavors, perfect for special occasions or family dinners.
Discover the secret to mouthwatering, tender "Plateada al Horno," a Chilean-style oven-baked brisket. This updated recipe features a perfect blend of savory flavors, enhanced by slow cooking, aromatic herbs, and a hint of white wine. Ideal for special occasions or a comforting family dinner, this dish will elevate your culinary experience.
Ingredients
๐ฅฉ 3-3.5 kg brisket (Plateada) from Corte Criollo
๐ง
1 large onion, coarsely chopped
๐ฅ 2-3 carrots, peeled and coarsely chopped
๐ฅฌ 2-3 celery stalks, trimmed and coarsely chopped
๐ 250g white button mushrooms
๐ 250g cremini mushrooms
๐
4-6 small tomatoes, halved
๐ง 3-4 cloves garlic, smashed
๐ฟ Fresh thyme, a small bunch
๐ฟ Fresh rosemary, a few sprigs
๐ฟ Fresh oregano, chopped
๐ท 125-250 ml white wine for deglazing
๐ฅฃ 500-750 ml vegetable broth or water
๐ซ A generous splash of olive oil
๐ง Fine salt for seasoning
๐ถ๏ธ Freshly ground black pepper for garnish
Instructions
1- Prepare the Brisket:
- Trim any silver skin or membranes from the brisket and cut into manageable pieces if needed.
- Generously season with fine salt on all sides.
2- Prepare the Vegetables:
- Coarsely chop celery, carrots, tomatoes, and onion.
- Smash the garlic cloves and slice mushrooms.
- Mince ginger and strip leaves from thyme and rosemary.
3- Sear the Vegetables:
- On high heat, add olive oil to a Lodge skillet.
- Sear the vegetables in batches until browned.
- Set aside once cooked.
4- Sear the Brisket:
- Add more olive oil if necessary.
- Sear the brisket on all sides in the same skillet to develop a crust.
5- Assemble the Dish:
- Place seared brisket and vegetables into a roasting pan.
- Add ginger, garlic, and chopped herbs around and on top of the meat.
6- Deglaze and Add Liquid:
- Pour white wine into the skillet to deglaze, scraping up any browned bits.
- Pour this over the brisket and add vegetable broth to cover halfway.
7- Bake:
- Cover the pan tightly with foil. Bake in a preheated oven at 120ยฐC for 5-7 hours, or 145ยฐC for a quicker 3-hour cook, until tender.
8- Final Browning:
- Remove foil for the last 10 minutes and increase heat to brown and crisp the top.
9- Serve:
- Rest for a few minutes.
- Slice and serve, garnished with freshly ground black pepper.
Prep Time: 30 minutes
Cook Time: 5-7 hours
Total Time: 6-7.5 hours
Servings: 8-10
Calories: 450-500 per serving
Proteins: 30-35g per serving
Fats: 25-30g per serving
Carbohydrates: 10-15g per serving
Equipment:
- ๐ฆ Large oven-safe roasting pan (ceramic/porcelain)
- ๐ช Miyabi chef's knife
- ๐ชต Large wooden cutting board
- ๐ณ Lodge cast iron skillet
- ๐ด Silver tongs
- ๐ต Small bowls for herbs and chopped ingredients
- ๐ฅ Wooden spatula
- ๐งค Brann oven mitt
- ๐ก๏ธ ThermoPro meat thermometer
- ๐งช Heavy-duty aluminum foil
- โซ Pepper mill for fresh black pepper
- ๐ง Wooden salt shaker
Cooking Tips:
- Slow Cooking: The slower the better for tender results.
- Early Salting: Enhances flavor.
- Deglazing: Adds depth to the broth.
- Tightly Covered: Ensures moisture retention.
#chileanfood #brisket #plateadaalhorno #slowsimmer #homecooking #comfortfood
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Plateada al Horno
Posted by Waivio guest: @waivio_hivecooking
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