---
title: "Chilean Roasted Plateada — Juicy Oven-Braised Beef Recipe"
description: "Versión en Español. Roasted plateada is an ideal recipe for slow, low-temperature oven cooking, drawing out every bit of flavor from the cut, and it pairs beautifully with primavera rice, mashed potat..."
url: https://www.chileanfoodrecipes.com/chilean-roasted-plateada-oven-braised-beef-recipe/
date: 2026-09-20
modified: 2026-09-20
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-roasted-plateada-beef.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Roasted Plateada — Juicy Oven-Braised Beef Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-plateada-al-jugo/)

![A large piece of oven-roasted Chilean plateada beef, golden and glossy, served in a dish with plenty of cooking juices and vegetables.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-roasted-plateada-beef.jpg)*Chilean roasted plateada beef*

Roasted plateada is an ideal recipe for slow, low-temperature oven cooking, drawing out every bit of flavor from the cut, and it pairs beautifully with primavera rice, mashed potatoes, or a fresh salad.

The marinade needs an overnight rest, but the payoff is a fork-tender roast that spends about 4 hours slowly braising in its own juices, wine, and vegetables.

## Nutritional Information

Each serving of roasted plateada in its juices contains approximately 500 kcal, 35 g of protein, 30 g of total fat (10 g saturated), 130 mg of cholesterol, 12 g of carbohydrates, 4 g of total sugars, and 120 mg of sodium. (*)

(*) Values may vary depending on ingredients and portion sizes.

## How to Make Oven-Roasted Plateada?

Plateada is a cut of beef from the lower flank, irregular and flat, characterized by a thick layer of fat about 1 centimeter deep on its outer face, which makes it perfect for oven roasting.

**Prep time:** 12 hours

**Cook time:** 4 hours

**Servings:** 8 people

### Ingredients

- 2 kg plateada beef (flank or skirt cut)
- 250 ml white wine
- 60 ml vinegar
- 3 onions, quartered
- 3 carrots, sliced
- 3 tablespoons coarse salt
- 3 tablespoons oil
- 2 garlic cloves
- 1 tablespoon chopped onion
- 1 tablespoon dried oregano
- ½ teaspoon ground cloves
- Fine salt
- Black pepper

### Instructions

1. In a large bowl, combine the onion pieces, crushed garlic, oregano, cloves, vinegar, and oil, plus salt and pepper to taste, and rub the mixture all over the beef. Transfer to a large dish, cover with plastic wrap, and marinate refrigerated overnight for at least 12 hours.

![A mix of crushed garlic, oregano, pepper, and salt, ready to be rubbed onto the raw beef.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/garlic-herb-marinade-plateada.jpg)*Garlic and herb marinade*

1. Preheat the oven to 230°C (446°F) for at least 10 minutes. In a roasting dish, spread out the onions and carrots, place the plateada on top, reserving the marinade, and roast the meat for 15 minutes until lightly browned, then lower the oven temperature to 125°C (257°F).

![The raw beef cut showing its characteristic layer of white fat on the outer face.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/raw-plateada-beef-cut.jpg)*Raw plateada beef cut*

1. Mix the reserved marinade with the white wine (or beer) and baste the plateada with the resulting liquid, keeping it in the oven for 3 hours while basting it constantly with cold water, about three cups in total (roughly 750 ml). Remove the beef from the roasting dish and, on a cutting board, slice into thick pieces.

![A bottle of white wine being poured into the roasting dish, providing the acidic braising liquid.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/white-wine-plateada.jpg)*White wine for braising*

1. Transfer the beef, vegetables, and cooking juices to a large pot, adding more water until everything is covered; cook over low heat for 1 hour, adding more water if needed, and skimming the fat from the juices. Serve the roasted plateada immediately, straight from the oven, alongside salad, white rice, or mashed potatoes.

## Expert Tips

### Let the Fat Cap Do the Work

Plateada has a distinctive fat cap that helps it retain its juices during cooking, caramelizing and basting the whole cut from the outside in, giving it an intense flavor and a signature texture.

### Choose Your Braising Liquid by Taste

Dry white wine is recommended, though a light red wine or even a pale lager can be used for a bolder flavor profile.

### Store Leftovers with Their Own Juice

Keep leftovers in an airtight container refrigerated for up to 3 days, or freeze for up to 2 months along with their cooking juice to help retain moisture.

| Substitution | Use instead of | Effect |
| --- | --- | --- |
| Light red wine or pale lager | Dry white wine | Bolder, more robust final flavor |
| Pressure cooker (45-60 minutes) | Oven roasting | Faster cooking, less caramelization |
| Beef brisket or short plate | Plateada | Similar fat cap and texture if plateada is unavailable |
| Freezing with cooking juice | Refrigerating only | Keeps the meat moist for up to 2 months |

## Frequently Asked Questions (FAQs)

### 1. Can this be cooked in a pressure cooker?

Yes, you can sear the beef and then cook it in a pressure cooker for about 45 minutes to 1 hour, though you won’t get the same caramelization as in the oven.

### 2. Which wine works best for this recipe?

Dry white wine is recommended, though you can also use a light red wine or even a pale lager for a bolder flavor.

### 3. How should I store leftover plateada?

Keep it in an airtight container refrigerated for up to 3 days, or freeze it for up to 2 months with its own juice to help keep it moist.

### 4. Why does plateada work so well for slow roasting?

Its thick fat cap bastes the meat from the outside as it renders, keeping the cut moist through hours of low, slow cooking, which is why it holds up so well to oven roasting or braising.

## Vitamins and Minerals

1. Beef is a rich source of vitamin B12, which helps metabolize proteins, supports red blood cell production, and keeps the central nervous system healthy.
2. It provides iron and zinc, which support skin healing and help maintain proper oxygen transport in the blood.

## Did You Know?

Plateada is an excellent cut for slow oven or pot cooking, but today it is also highly valued by more experienced grill cooks for slow cooking directly on the parrilla.

## Recommended

- [Chilean Beef Cazuela](https://www.chileanfoodrecipes.com/chilean-beef-cazuela-recipe/)
- [Chilean Pressure Cooker Brisket Tapapecho](https://www.chileanfoodrecipes.com/chilean-pressure-cooker-brisket-tapapecho-recipe/)
- [Chilean Tapapecho al Horno Red Wine Braised Brisket](https://www.chileanfoodrecipes.com/chilean-tapapecho-al-horno-red-wine-braised-beef-brisket-recipe/)
- [Chilean Roasted Huachalomo Beef](https://www.chileanfoodrecipes.com/chilean-roasted-huachalomo-beef-recipe/)