How to prepare meat in the pot?

Meat in the pot is a traditional Chilean dish that has endured over time, delighting palates with its comforting flavor and tender texture. Preparing this delicious recipe is not only a culinary act, but also a way to connect with Chile's rich gastronomic heritage.

Ingredients:

1. Beef:

2 pounds (about 1 kg) beef, preferably cut into large pieces.
You can choose cuts such as osso buco, platada or skirt, which are ideal for slow cooking.

2. Vegetables:
2 large onions, cut into julienne strips.
4 carrots, peeled and sliced.
3 large potatoes, peeled and cut into cubes.
1 red pepper, cut into strips.
2 ripe tomatoes, diced.

3. Condiments and Spices:
3 cloves of garlic, chopped.
1 bay leaf.
1 teaspoon cumin powder.
1 teaspoon dried oregano.
Salt and pepper to taste.

4. Liquids:
4 cups of meat broth or water.
1 cup of Chilean red wine, optional but highly recommended.

Step by Step:

Step 1: Preparation of Ingredients
Start by organizing all the ingredients and making sure you have everything on hand. Cut the meat into large pieces and season with salt and pepper to taste.

Step 2: Brown the Meat
The key to perfectly flavorful Chilean pot roast lies in the initial process of browning the meat. This step not only seals in the juices of the meat, but also adds depth and complexity to the final flavors of the dish. Start by heating a couple of tablespoons of oil in a large pot over medium-high heat, which will allow the meat to reach that appetizing texture that is golden brown on the outside and juicy on the inside.

Once the oil is hot, carefully place the meat pieces in the pot. The choice of meat is essential; Cuts such as ossobuco, silver or skirt are ideal, as they respond well to slow cooking. Season generously with salt and pepper to bring out the natural flavors of the meat.

The browning process not only imparts an appetizing color to the surface of the meat, but also triggers a chemical reaction known as the Maillard reaction, which intensifies flavors by caramelizing the sugars and amino acids present in the meat. Turn each piece to ensure all surfaces brown evenly, creating a richly flavored outer layer.

Step 3: Vegetable Sauté
Step 3, creating the vegetable stir-fry, is a key piece in building the vibrant and comforting flavors of Chilean pot roast. This process not only adds a unique richness to the sauce, but also sets the foundation for an authentic dining experience.

Start by heating a little more oil in the same pot where you browned the meat. Chopped onions and garlic enter first, unleashing a fragrant ballet of aromas as they brown to a golden hue. This process brings out the natural sweetness of the onions and infuses the sauce base with an unmistakable depth of flavor.

As the sofrito takes shape, it is time to add the ingredients that will complete the flavor palette. Red pepper, carrots and tomatoes join the culinary dance, providing vibrant colors and a variety of textures. Cooking these vegetables together not only intensifies their individual flavors, but also allows them to blend into a symphony of deliciousness.

The master touch in this step is the addition of spices and herbs. Cumin powder, oregano and bay leaf awaken the senses, providing an irresistible fragrance that mixes with the essence of vegetables and meat. This stir-fry becomes the platform for building the sauce, which will then embrace each piece of meat and vegetables with its distinctive flavor.

Step 4: Add Spices and Herbs
Add the cumin powder, oregano and bay leaf. Mix well so that the flavors integrate. This is the ideal time to add the red wine if you decide to use it. Cook for a few minutes so that the alcohol evaporates.

Step 5: Return the Meat
Put the meat back in the pot, making sure it is mixed well with the vegetables and spices. Pour the meat broth or water until the meat is covered.

Step 6: Cook on Low Heat
Reduce heat to low, cover pot, and simmer for about 2 hours or until meat is tender and falls apart easily. Be sure to stir occasionally and add liquid if necessary.

Step 7: Add the Potatoes
Add the diced potatoes and cook for an additional 30 minutes or until the potatoes are cooked and the sauce has thickened.

Step 8: Serve and Enjoy
Once the meat and potatoes are ready, remove the pot from the heat. Serve the meat in the hot Chilean pot, accompanied by rice or bread, and enjoy this delicious Chilean culinary experience.

Additional Tips:

• You can adjust the amounts of the ingredients according to your personal preferences.
• Accompany the potted meat with a Chilean red wine of your choice to enhance the flavors.
• This recipe is perfect for making ahead, as the flavors intensify when reheated.