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Keto Plateada (Chilean Pot Roast)
To all the meat lovers out there, we introduce to you a uniquely meaty, juicy, and tender beef dish. Being one of the most popular meals in Chile, plateada is a comforting pot roast worth exploring. With just a few tweaks, this recipe can effortlessly be adapted to a Keto-friendly diet, making it a must-try Chilean Keto recipe!
How to Make It
Step 1
Add the beef, vinegar, and salt to a bowl. Mince the garlic and add it to the meat. Cover the bowl with plastic wrap, and place it in the fridge to marinate for 4 hours or overnight.
Step 2
Place a medium pot over high heat and add the olive oil. Once the oil starts smoking, remove the meat pieces from the marinade and place them in the pot fatty side down. Sear for 5-7 minutes, or until dark brown, then flip and sear the other side for another 5 minutes. Take the browned beef out of the pot and place it on a plate.
Step 3
Discard most of the rendered fat, keeping about 2 tbsp. Roughly chop the onion and carrot, and fry for 3-5 minutes on high heat until golden. Chop and add the tomato along with the wine, beef stock, and thyme sprigs. Stir everything together, and let simmer for 2 minutes.
Step 4
Return the seared beef to the pot. Drop the heat to medium-low and let it cook for 2 hours. The meat is ready when it pulls apart easily.
Step 5
Take the beef chunks out of the sauce and place them on a plate. Discard of the thyme sprigs. Blend the sauce using a hand blender until thick and smooth.
Step 6
To serve, add a slice of plateada to a plate. Drizzle with the sauce and garnish with fresh thyme. Serve immediately.
Ingredients
- Ribeye Cap,with visible fat
270 g
- Vinegar White Distilled
0.25 cup
- Garlic
1 clove
- Salt
0.5 tsp
- Extra virgin olive oil
1 tbsp
- Onion
0.25 small
- Carrots
0.5 small – 5 3/4″ long or less
- Tomato raw (includes cherry, grape, roma)
0.5 small – 2 2/5″ diameter
- Red wine
0.25 cup
- Beef broth
1 cup
- Fresh thyme
3 Sprig
