RED WINE BRAISED SHORT PLATE
(Plateada al Vino Tinto)
WINE: VIU MANENT GRAN RESERVA CABERNET SAUVIGNON
Chef Pilar Rodriguez – 2011
2 pounds short plate
2 table spoon smoked garlic paste
1 teaspoon onion powder
2 cup red wine
fresh black pepper and sea salt to taste
3 table spoon olive oil
2 medium white onions cut in 8 pieces
3 medium carrots cut in large pieces
2 bay leaves
10 black pepper corns
3 cups red wine
2 cups beef stock
¼ cup flour, toasted on a pan
Clean the short plate beef of excess of fat and cartilage. Mix all marinade ingredients together and rub the meat. Marinate overnight.
Heat the oil in a deep sauce pan (oven proof) and sear the meat, fat side first for 5 minutes or until the fat is melted. Then seared the other side for another five minutes. Reserve the meat aside.
Discard excess of fat on the saucepan and sauté the onions and carrots. Put the meat back in and add the bay leaves, pepper corns, red wine, beef stock. Sprinkle with the toasted flour and cook covered, for 30 minutes on low heat.
Heat the oven to 275ºF. Continue cooking the meat for another 2 ½ hours or until the meat is tender and you can cut it very easily.