Entree: Chile – Santiago – Plateada al Horno (Slow-roasted Chilean oven-braised beef plate roast seasoned with garlic, oregano, and cumin)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 20 min

Additional 15 min

Total 4 hrs 20 min

Ingredients

- 1 boneless beef plate roast (plateada), approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) olive oil
- 6 cloves garlic, minced, approx. 30 g
- 1 large onion, sliced, approx. 10 oz (280 g)
- 1 tbsp (15 ml) dried oregano
- 1 tsp (5 ml) ground cumin
- 1 tbsp (15 ml) sweet paprika
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) dry white wine or additional beef stock
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) butter (for finishing, optional)

Instructions

1. Preheat oven to 300°F (150°C). Pat the plateada dry and score any thick fat cap lightly. Rub the roast all over with olive oil, minced garlic, oregano, cumin, paprika, salt, and pepper. Let rest at room temperature 20–30 minutes to absorb flavors.
2. In a large ovenproof skillet or Dutch oven over medium-high heat, sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer briefly to a plate.
3. Reduce heat to medium, add sliced onion to the pan and sauté until softened, about 5 minutes. Stir in tomato paste and cook 1 minute. Deglaze with white wine, scraping browned bits, then add beef stock, Worcestershire sauce, and bay leaves.
4. Return the roast to the pan, spoon some liquid and onions over the top, cover tightly with a lid or foil, and place in the preheated oven. Roast slowly at 300°F (150°C) for 2 1/2 to 3 hours, or until very tender when pierced with a fork.
5. For a browned finish, uncover, increase oven to 425°F (220°C), and roast an additional 15–20 minutes until exterior is caramelized. Baste once more with pan juices.
6. Remove roast and tent with foil for 10–15 minutes. Skim fat from pan juices, stir in butter if using, and adjust seasoning.
7. Slice against the grain and serve with pan sauce and roasted vegetables or potatoes typical of Chilean tables.