Carne al jugo (Braised Beef)

Chilean Braised Beef is a very traditional dish that uses cheaper beef cuts, which are very tasty. You can use brisket or chuck, or any roast. Any lean cut with not too much fat or nerves. You will find this dish in all Chilean households, and each home cook makes variations, using wine, beer, only broth, different combinations of vegetables, or different spices. Use whatever you have at hand. Traditionally it is served with its sauce, accompanied by rice or boiled potatoes. Since I have picky eaters at home, I puree the onion, carrots, and rest of the vegetables using the blender to make a sauce. Leftovers are great for sandwiches or salads, such as salpicón.