Braised Beef Plateada In Jus Recipe by Jon Michelena
Cooking Instructions Prep: 20 min. Cook: 2 hours 1 Pat the beef dry with paper towels and cut it in half. In a small bowl, mix the salt, paprika, and merkén, then season the beef on both sides. Refrigerate for about 3 hours to let the flavors soak in. Take the beef out of the fridge 1 hour before cooking so it’s not too cold. 2 Heat a skillet over medium heat with a drizzle of oil. Sear the beef on both sides until browned, then transfer it to a baking dish. 3 Deglaze the skillet with the wine, scraping up any browned bits, and reduce by half. Set aside in a small bowl. Wipe the skillet clean and heat again over medium with a little oil. Sauté the onion until it starts to caramelize. Add the garlic, celery, and carrot, and cook the vegetables until softened. Add the oregano and cumin, stir, and cook for a few seconds without burning the cumin. 4 In a pot, heat the beef broth. Add the reduced wine, tomato sauce, and sautéed vegetables. Pour this mixture over the beef in the baking dish. Preheat the oven to 350°F (178°C). 5 Cover the baking dish and bake for about 2 hours, until the beef is tender. When you insert a skewer, it should go in easily. 6 Remove the beef from the dish and strain the juices into a pot. Bring the sauce to a boil, then lower the heat and simmer to reduce and thicken. Adjust the salt if needed, but be careful—reducing the sauce will concentrate the saltiness. 7 Slice the beef and serve with the sauce. I served it with rustic garlic mashed potatoes and creamy spinach with cheese. 8 You can watch my video on my YouTube channel: www.youtube.com@JonMichelena1 1 Pat the beef dry with paper towels and cut it in half. In a small bowl, mix the salt, paprika, and merkén, then season the beef on both sides. Refrigerate for about 3 hours to let the flavors soak in. Take the beef out of the fridge 1 hour before cooking so it’s not too cold. 1 Pat the beef dry with paper towels and cut it in half. In a small bowl, mix the salt, paprika, and merkén, then season the beef on both sides. Refrigerate for about 3 hours to let the flavors soak in. Take the beef out of the fridge 1 hour before cooking so it’s not too cold. 2 Heat a skillet over medium heat with a drizzle of oil. Sear the beef on both sides until browned, then transfer it to a baking dish. 2 Heat a skillet over medium heat with a drizzle of oil. Sear the beef on both sides until browned, then transfer it to a baking dish. 3 Deglaze the skillet with the wine, scraping up any browned bits, and reduce by half. Set aside in a small bowl. Wipe the skillet clean and heat again over medium with a little oil. Sauté the onion until it starts to caramelize. Add the garlic, celery, and carrot, and cook the vegetables until softened. Add the oregano and cumin, stir, and cook for a few seconds without burning the cumin. 3 Deglaze the skillet with the wine, scraping up any browned bits, and reduce by half. Set aside in a small bowl. Wipe the skillet clean and heat again over medium with a little oil. Sauté the onion until it starts to caramelize. Add the garlic, celery, and carrot, and cook the vegetables until softened. Add the oregano and cumin, stir, and cook for a few seconds without burning the cumin. 4 In a pot, heat the beef broth. Add the reduced wine, tomato sauce, and sautéed vegetables. Pour this mixture over the beef in the baking dish. Preheat the oven to 350°F (178°C). 4 In a pot, heat the beef broth. Add the reduced wine, tomato sauce, and sautéed vegetables. Pour this mixture over the beef in the baking dish. Preheat the oven to 350°F (178°C). 5 Cover the baking dish and bake for about 2 hours, until the beef is tender. When you insert a skewer, it should go in easily. 5 Cover the baking dish and bake for about 2 hours, until the beef is tender. When you insert a skewer, it should go in easily. 6 Remove the beef from the dish and strain the juices into a pot. Bring the sauce to a boil, then lower the heat and simmer to reduce and thicken. Adjust the salt if needed, but be careful—reducing the sauce will concentrate the saltiness. 6 Remove the beef from the dish and strain the juices into a pot. Bring the sauce to a boil, then lower the heat and simmer to reduce and thicken. Adjust the salt if needed, but be careful—reducing the sauce will concentrate the saltiness. 7 Slice the beef and serve with the sauce. I served it with rustic garlic mashed potatoes and creamy spinach with cheese. 7 Slice the beef and serve with the sauce. I served it with rustic garlic mashed potatoes and creamy spinach with cheese. 8 You can watch my video on my YouTube channel: www.youtube.com@JonMichelena1 8 You can watch my video on my YouTube channel: www.youtube.com@JonMichelena1 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Bacon Chicken Pasta Old-Fashioned Sesame Candy 老式芝麻糖 Easy Egg Curry (Bengali Style) Hake and Potato Fish Cakes with Green Pepper–Herb Salsa Broth-y Chicken and Rice Bowl Creamy Bacon Chicken Pasta Old-Fashioned Sesame Candy 老式芝麻糖 Easy Egg Curry (Bengali Style) Hake and Potato Fish Cakes with Green Pepper–Herb Salsa Broth-y Chicken and Rice Bowl Vegetable Tabbouleh Salad 🥗 Masala Thattai -Crispy and spicy evening snack from Tamilnadu Tamil Nadu evening snacks ring murmure Niramish Paneer balls Savory Oats (breakfast) DUDHI (BOTTLE GOURD) & CHANA ni DAL (SPLIT CHICKPEAS) SABJI Soy Limang Terung (Eggplant with Soya and lemon) Soya, Garlic & Ginger Chicken Thighs Spicy Potato Fry Sabudana Rasmalai (Fasting Special) Vegetable Tabbouleh Salad 🥗 Masala Thattai -Crispy and spicy evening snack from Tamilnadu Tamil Nadu evening snacks ring murmure Niramish Paneer balls Savory Oats (breakfast) DUDHI (BOTTLE GOURD) & CHANA ni DAL (SPLIT CHICKPEAS) SABJI Soy Limang Terung (Eggplant with Soya and lemon) Soya, Garlic & Ginger Chicken Thighs Spicy Potato Fry Sabudana Rasmalai (Fasting Special)