Plateada

Ingredients

Plateada cut of beef

3-4 pounds

Salt

to taste

Black pepper

to taste

Bay leaves

2-3 leaves

Beef broth

4 cups

Red wine

1 cup

Carrots

3 medium, chopped

Garlic

4 cloves, minced

Onions

1 large, chopped

Olive oil

2 tablespoons

Instructions

1. Season the plateada cut of beef generously with salt and black pepper on all sides, ensuring it is well-coated.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until it develops a rich, brown crust, approximately 4-5 minutes per side. Once browned, remove the beef from the pot and set it aside on a plate.
3. In the same pot, add the chopped onions, minced garlic, and chopped carrots. Sauté the vegetables for about 5-7 minutes, until they begin to soften and the onions become translucent.
4. Pour in the red wine, bringing it to a boil while scraping the bottom of the pot to deglaze and incorporate all the flavorful bits left behind from searing the beef.
5. Return the seared beef to the pot, adding the beef broth and bay leaves. Ensure the beef is submerged in the liquid.
6. Cover the pot, reduce the heat to low, and let it simmer gently for about 3 hours. The beef should become fork-tender and infused with the rich flavors of the broth.
7. Once cooked, remove the beef from the pot and allow it to rest for a few minutes before slicing it against the grain for optimal tenderness. If desired, strain the cooking liquid to serve as a sauce over the beef.
8. Serve the plateada with creamy mashed potatoes or fluffy rice, allowing everyone to enjoy the delicious sauce.