March 3, 2022 |

Braised Beef Flank

Braised Beef Flank | Marca Chile

Autor: Inacap


  • 1 tbsp onion, grated
  • 2 garlic cloves, crushed
  • 1 tbsp dried oregano, ½ tsp ground cloves
  • 3 tbsp sea salt
  • ¼ cup red wine vinegar
  • 4 or 3 tbsp oil
  • 2 kg (4 lbs 6 oz) beef flank
  • 3 onions, cut into 8 pieces each
  • 3 carrots, cut into thick rounds
  • 1 cup beer or white wine


  • Step 1 – Mix the onion, garlic, oregano, clove, salt, vinegar and oil in a bowl. Rub the meat with the mixture. Place the seasoned meat in a baking dish. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours.
  • Step 2 – Preheat oven to 230°C (450°F).
  • Step 3 – Place the onions and carrots in a baking dish. Place the meat on top, reserving the marinade. Cook the meat for 15 minutes until lightly browned.
  • ,
  • Step 4 – Reduce the oven temperature to 125°C (260°F). Mix the reserved marinade with beer or wine in a bowl and then drizzle over the meat. Continue to cook the meat for 3 1/2 hours, constantly basting with cold water (total of 3 cups).
  • Step 5 – Remove the meat and vegetables from the baking dish. Cut the meat into thick slices and place them in a pot with the vegetables and cooking juices. Add enough water to cover the ingredients. Cook over low heat for 2 to 3 hours, adding water if necessary. Remove the excess fat and serve heat with the vegetables.


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