Plateada al Horno: a Chilean-style oven-baked brisket

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

🥩 3-3.5 kg brisket (Plateada) from Corte Criollo
🧅 1 large onion, coarsely chopped
🥕 2-3 carrots, peeled and coarsely chopped
🥬 2-3 celery stalks, trimmed and coarsely chopped
🍄 250g white button mushrooms
🍄 250g cremini mushrooms
🍅 4-6 small tomatoes, halved
🧄 3-4 cloves garlic, smashed
🌿 Fresh thyme, a small bunch
🌿 Fresh rosemary, a few sprigs
🌿 Fresh oregano, chopped
🍷 125-250 ml white wine for deglazing
🥣 500-750 ml vegetable broth or water
🫒 A generous splash of olive oil
🧂 Fine salt for seasoning
🌶️ 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 120°C for 5-7 hours, or 145°C 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:

• 📦 Large oven-safe roasting pan (ceramic/porcelain)
• 🔪 Miyabi chef's knife
• 🪵 Large wooden cutting board
• 🍳 Lodge cast iron skillet
• 🍴 Silver tongs
• 🍵 Small bowls for herbs and chopped ingredients
• 🥄 Wooden spatula
• 🧤 Brann oven mitt
• 🌡️ ThermoPro meat thermometer
• 🧪 Heavy-duty aluminum foil
• ⚫ Pepper mill for fresh black pepper
• 🧂 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