Tapapecho al horno is a Chilean beef brisket slow roasted in the oven with red wine, carrots, and onion until it turns completely fork tender. It takes about an hour to prep and six and a half hours in the oven, making it a perfect weekend project.
Tapapecho is easy to find at any butcher shop or supermarket, but the recipe rewards patience, since the cut needs a long, gentle roast to break down and become tender.
Nutritional Information
Each serving of tapapecho al horno contains approximately 500 kcal, 40 g of protein, 34 g of total fat (13 g saturated), 115 mg of cholesterol, 8 g of carbohydrates, 3 g of total sugars, and 540 mg of sodium. (*)
(*) Values may vary depending on ingredients and portion sizes.
How to Make Tapapecho al Horno?
Look for a tapapecho with a good layer of fat still attached, since that fat is essential for keeping the meat moist through the long, slow roast.
Prep time: 60 minutes
Cook time: 6 hours 30 minutes
Servings: 6 people
Ingredients
- 2 kg beef tapapecho (brisket)
- 750 ml red wine
- 350 ml water
- 3 carrots, sliced
- 1 onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili paste (aí color)
- 1 sprig thyme
- Sea salt
- Pepper
Instructions
- Turn on the oven and preheat to 140°C (284°F) for at least 10 minutes. Season the meat with the onion powder, garlic powder, salt, pepper, and chili paste to taste, rubbing it evenly over the whole surface, and set aside. Heat 2 tablespoons of oil in a large pot over high heat and sear the meat evenly on all sides until well caramelized.
- Lower the heat to medium, add the onion cut into 8 wedges and the sliced carrots, stir with a wooden spoon, and cook for about 3 minutes to pull the juices from the meat and lightly brown the onion. Pour in the red wine and water, stir gently, and bring to a boil.
- Transfer the meat to a glass baking dish, fat side up, arrange the vegetables and liquid around it, top with the thyme sprig, and seal tightly with aluminum foil. Place the dish in the preheated oven and cook for about 6 hours.
- Add a splash more wine if needed to keep the meat covered. Turn off the oven, separate the braising liquid from the meat, and skim off the fat. On a cutting board, slice the meat against the grain, then combine the sliced meat with the defatted liquid to keep it moist. Serve the tapapecho al horno right away, with mashed potatoes or steamed rice on the side.
Expert Roasting Tips
Why the Initial Sear Matters
Searing the meat first caramelizes the surface and builds a layer of deep flavor that only gets stronger over the long hours in the oven, so don’t skip this step.
Letting the Meat Rest
Once the roast comes out of the oven, let it rest for at least 15 minutes before slicing so the juices redistribute and the meat stays moist and tender.
Slicing Against the Grain
Tapapecho has long muscle fibers running through it. Slicing across those fibers shortens them, making the meat far easier to chew, while slicing with the grain leaves it tough no matter how long it cooked.
| Substitution | Use instead of | Effect |
|---|---|---|
| Pressure cooker, 90 to 120 minutes | 6 hour oven roast | Much faster, same liquid amount |
| Short ribs or chuck roast | Tapapecho | Similar collagen rich cuts for braising |
| Dry, medium bodied red wine you’d drink | Any leftover wine | Cleaner, more balanced sauce |
| Chilled, defatted broth | Broth used hot and unskimmed | Leaner sauce, easier to skim |
Frequently Asked Questions (FAQs)
1. Can I cook it for less than 6 hours?
The full 6 hours at low temperature is what fully dissolves the collagen in this tough cut. To speed things up, use a pressure cooker instead and cut the time to 90 to 120 minutes with the same amount of liquid.
2. Why is it important to cut against the grain?
Tapapecho has long muscle fibers. Cutting across them shortens those fibers, making the meat much easier to chew and more tender, while cutting with the grain leaves it tough even after 6 hours of cooking.
3. What red wine works best for this recipe?
Use a dry, medium bodied, young red wine, such as a Chilean Cabernet Sauvignon or Carmenere. It doesn’t need to be expensive, but it should be a wine you’d actually drink. Avoid very sweet or very acidic wines.
4. What other cut can I use if I can’t find tapapecho?
The best substitutes are other slow cooking cuts with plenty of collagen and fat, such as short ribs, chuck roast, or the classic cut used for Chilean stews known as punta picana.
5. How do I skim the fat from the braising liquid effectively?
The most effective way is to let the liquid cool completely, even in the fridge, before serving. Once cold, the fat solidifies on the surface, making it easy to lift off with a spoon before reheating the liquid to moisten the meat.
What Is Tapapecho?
Tapapecho is a cut taken from the center of the beef brisket, shaped like an elongated triangle. It has a reputation for being tricky to cook well, since it needs a long, slow roast to turn tender and flavorful.
Did You Know?
Beef is a rich source of vitamin B12, which is essential for metabolizing protein, supporting red blood cell production, and keeping the central nervous system healthy.
