Receta de plateada al jugo

Receta de plateada al jugo (fotos y videos)

Plateada, literalmente “bañada en plata”, es un corte plano y sin hueso de carne de vacuno poco común en países de habla inglesa.

Lo de “plateada” se debe a la delgada película que recubre un lado del trozo de carne, mientras que el otro lado tiene una gruesa capa de grasa.

Por ser sabrosa y jugosa, la plateada al jugo es considerada uno de los platos más populares de la cocina chilena a pesar de su lenta cocción.

Plateada al jugo - Receta con fotos y video
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Plateada al jugo – Receta con fotos y video

3 de 46 votos
Categoría: platos principalesCocina: ChilenaDificultad: Difícil
Porciones (platos)

7

porciones
Tiempo de preparación

4

hours 
Calorias

400

kcal

Si quieres sorprender a tus invitados, debes entonces preparar esta exquisita receta de plateada al jugo: simple, fácil y ¡exquisita!

Ingredientes

  • 1 cucharada de cebolla rallada

  • 2 dientes de ajo, machacados

  • ½ cucharadita de clavo de olor molido

  • 3 cucharadas de sal gruesa

  • ¼ taza de vinagre de vino tinto

  • 3 cucharadas de aceite

  • 2 kilos de plateada de vacuno con su grasa (u otros cortes: sobrecostilla, tapapecho, pollo ganso)

  • 3 cebollas, en 8 trozos cada una

  • 3 zanahorias, en rodajas gruesas

  • 1 taza de cerveza o vino blanco

Instrucciones

  • En un bol mezclar la cebolla, ajo, orégano, clavo de olor, sal, vinagre y aceite y frotar la carne con la mezcla.
  • Poner la carne con el adobo en una fuente, cubrir con papel plástico y marinar refrigerada por lo menos 12 horas.
  • Precalentar el horno a temperatura muy alta (230°C).
  • En una fuente de horno colocar al fondo las cebollas y zanahorias; encima disponer la plateada, reservando el adobo. Asar la carne durante 15 minutos hasta dorar ligeramente.
  • Reducir la temperatura del horno a baja (125°C).
  • En un bol mezclar el adobo reservado con la cerveza o vino y rociar la plateada con el líquido. Continuar la cocción de la carne durante 2 horas, rociando constantemente con agua fría (total 3 tazas).
  • Retirar la carne y verduras de la fuente de horno, cortar la carne en tajadas gruesas y colocarlas en una olla junto con las verduras y jugos de cocción, agregando más agua para cubrir los ingredientes.
  • Cocinar a fuego bajo 1-2 horas, agregando más agua si fuera necesario. Desgrasar el jugo de cocción y servirlo caliente con la carne y las verduras. Servir caliente.

Video

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