Teresa's Recipes
Plateada al Horno
Indulge in the sumptuous flavors of Argentina with Plateada al Horno, a traditional slow-cooked beef dish that transforms a humble chuck roast into a succulent masterpiece. This beloved recipe is a celebration of family and heritage, showcasing the culinary artistry passed down through generations. As the beef cooks low and slow, it absorbs the aromatic notes of garlic, red wine, and fresh herbs, resulting in a rich and hearty dish that is perfect for family gatherings or special occasions. Serve it with a side of creamy mashed potatoes or rustic bread to soak up the delicious sauce, and experience the warmth and hospitality of Argentine cuisine.
Ingredients
- to taste Salt
- to taste Black pepper
- 2 teaspoons Dried oregano
- 2 Bay leaves
- 2, sliced Carrot
- 1 large, sliced Onion
- 2 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Olive oil
- 4 cloves, minced Garlic
- 3-4 pounds Plateada (beef chuck roast)
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 22g
- Carbs: 10g
- Protein: 50g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Preheat the oven to 325°F (160°C).
- Season the plateada generously with salt, pepper, and minced garlic, ensuring every inch is covered for maximum flavor.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Sear the plateada on all sides until it develops a rich brown crust, about 3-4 minutes per side. Remove the plateada from the pot and set it aside on a plate.
- In the same pot, add the sliced onion and carrot. Sauté for about 5-7 minutes until they are soft and fragrant.
- Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. This will add depth of flavor to your dish.
- Add the beef broth, bay leaves, and dried oregano to the pot, stirring to combine.
- Return the seared plateada to the pot, nestling it among the vegetables and liquid. Ensure the meat is covered with the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for approximately 3 hours or until the plateada is fork-tender, indicating it has absorbed all the wonderful flavors.
- Once done, remove the pot from the oven and let the plateada rest for 10 minutes before slicing it against the grain.
- Serve the plateada with the cooking liquid and vegetables, spooning the rich sauce over the meat for an added burst of flavor.
Tips
- For an extra layer of flavor, consider marinating the plateada in red wine, garlic, and herbs for a few hours or overnight before cooking.
- Pair this dish with a robust Malbec wine for an authentic Argentine experience.
- Feel free to add other vegetables such as potatoes or bell peppers to the pot for added texture and flavor.