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
Categoría: platos principalesCocina: ChilenaDificultad: Difícil7
porciones4
hours400
kcalSi 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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