plateada

Plateada is a traditional beef dish in Latin American cuisine, particularly in Chile and Peru. It features a large cut of beef, typically a bottom round or chuck, that is slow-cooked by braising or roasting until very tender. The meat is usually cooked in its own juices along with aromatics to produce a savory sauce.

Preparation methods vary by region. Common seasonings include garlic, onions, salt, pepper, along with herbs such as oregano, cumin, and bay leaves. The meat is browned and then simmered in liquid—such as beef stock, wine, or beer—with vegetables like onions and potatoes, allowing the liquid to reduce into a flavorful gravy. Some versions incorporate bacon or chorizo for additional richness.

Serving and accompaniment: Plateada is typically sliced and served with potatoes, rice, or mashed potatoes, spooned with the accompanying sauce. It is often prepared in family kitchens for meals and gatherings.

Notes: Because it relies on inexpensive or tougher cuts, plateada exemplifies slow-cooking techniques that tenderize meat while developing depth of flavor. Regional variants reflect available ingredients and culinary influences.