Comments on: The Matambre Challenge: Round One http://www.asadoargentina.com/the-matambre-challenge-round-one/ One man's quest to create the perfect asado -- Argentinean style Fri, 30 Jul 2010 23:40:26 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: Rouben http://www.asadoargentina.com/the-matambre-challenge-round-one/comment-page-1/#comment-38433 Rouben Fri, 05 Dec 2008 20:55:57 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-one/#comment-38433 Just came back from Argentina where I had matambre 6 times in 2 weeks. Marinate in milk a few hours, remove, drain, salt, and SLOW cook over low coals for AT LEAST 20 minutes per side. Here's the trick though; fold in half (fat side outwards). Once the outside is cooked, open and cook the inside portion. Just came back from Argentina where I had matambre 6 times in 2 weeks.
Marinate in milk a few hours, remove, drain, salt, and SLOW cook over low coals for AT LEAST 20 minutes per side.
Here’s the trick though; fold in half (fat side outwards). Once the outside is cooked, open and cook the inside portion.

]]> By: Lois Chartres http://www.asadoargentina.com/the-matambre-challenge-round-one/comment-page-1/#comment-2025 Lois Chartres Mon, 16 Apr 2007 01:12:42 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-one/#comment-2025 I have a recipe that is from a Time/Life cook book - I have used this recipe over the years at all sorts of ocasions - mainly cook it and serve cold sliced with Chimicurri I have a recipe that is from a Time/Life cook book – I have used this
recipe over the years at all sorts of ocasions – mainly cook it and
serve cold sliced with Chimicurri

]]> By: Philip http://www.asadoargentina.com/the-matambre-challenge-round-one/comment-page-1/#comment-1696 Philip Sun, 25 Feb 2007 05:16:52 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-one/#comment-1696 Yes, in my experience a leaner cut shd be cooked s-l-o-w-l-y so as to maximize tenderness. I've had some lean cuts that stunned me in their tenderness, they were like tenderloin. Brining also can tenderize meat, changes the molecules somehow, and adds some good flavor, too--I liked a honey-bourbon-salt brine combo! Yes, in my experience a leaner cut shd be cooked s-l-o-w-l-y so as to maximize tenderness. I’ve had some lean cuts that stunned me in their tenderness, they were like tenderloin.

Brining also can tenderize meat, changes the molecules somehow, and adds some good flavor, too–I liked a honey-bourbon-salt brine combo!

]]> By: Asado Arg http://www.asadoargentina.com/the-matambre-challenge-round-one/comment-page-1/#comment-1596 Asado Arg Tue, 13 Feb 2007 20:55:24 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-one/#comment-1596 >I think you might need to slow down the cook, slow it way down Yeah I should have tried that first. I guess I went with the milk because I came across it so much. Perhaps next time I'll do various times/heat, with an occasional light brine baste to keep the meat from drying out. >smokers I would order one from the States if they didn't have such lame size restrictions on mail. So I'm trying to get one built. I'd like to see how a huge slab of vacio would turn out. >I think you might need to slow down the cook, slow it way down

Yeah I should have tried that first. I guess I went with the milk because I came across it so much. Perhaps next time I’ll do various times/heat, with an occasional light brine baste to keep the meat from drying out.

>smokers

I would order one from the States if they didn’t have such lame size restrictions on mail. So I’m trying to get one built. I’d like to see how a huge slab of vacio would turn out.

]]> By: Mark http://www.asadoargentina.com/the-matambre-challenge-round-one/comment-page-1/#comment-1582 Mark Sun, 11 Feb 2007 20:31:08 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-one/#comment-1582 I haven't perused entirely your website, but I think you might need to slow down the cook, slow it way down. If it a tough piece, a slow fire will break down fibres and sinew, but it can't be too hot, or it will get dried out. An over the flame dry cooking method would be fine, but slow enough so the cut does not render out its liquids, either through evaporation or dripping into the brazas. I have a BBQ cooker called a cookshack that is electric, but it uses the most gentle heat, so it renders out very little liquid (I know, electric BBQ smokers are evil). I use that to cook brisket and ribs, and my ribs take a minimum of five hours, the brisket, up to 18 hours, depending on the weight. I know it is not asado Argentino, but I think a lot of the same stuff applies. Grilling a tough piece of beef like a steak (say eight or nine minutes a side) that seems like it will result in a tough piece every time. Good luck! Mark in Germany I haven’t perused entirely your website, but I think you might need to slow down the cook, slow it way down. If it a tough piece, a slow fire will break down fibres and sinew, but it can’t be too hot, or it will get dried out. An over the flame dry cooking method would be fine, but slow enough so the cut does not render out its liquids, either through evaporation or dripping into the brazas.

I have a BBQ cooker called a cookshack that is electric, but it uses the most gentle heat, so it renders out very little liquid (I know, electric BBQ smokers are evil). I use that to cook brisket and ribs, and my ribs take a minimum of five hours, the brisket, up to 18 hours, depending on the weight.

I know it is not asado Argentino, but I think a lot of the same stuff applies. Grilling a tough piece of beef like a steak (say eight or nine minutes a side) that seems like it will result in a tough piece every time.

Good luck!

Mark in Germany

]]> By: Asado Arg http://www.asadoargentina.com/the-matambre-challenge-round-one/comment-page-1/#comment-1479 Asado Arg Fri, 02 Feb 2007 21:14:31 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-one/#comment-1479 >tough then it’s tough That's for sure, plus I'm noticing that the general quality of beef available in butcher shops and supermarkets (all kind of cuts) has really taken a turn for the worse in the past few years. A lot of stuff is becoming tough, small, or super fatty. One supermarket carries a line of vacuum-packed meats. They might have have matambre so I'll check on that. But I agree, a good aging might dampen the toughness. >tough then it’s tough

That’s for sure, plus I’m noticing that the general quality of beef available in butcher shops and supermarkets (all kind of cuts) has really taken a turn for the worse in the past few years. A lot of stuff is becoming tough, small, or super fatty.

One supermarket carries a line of vacuum-packed meats. They might have have matambre so I’ll check on that. But I agree, a good aging might dampen the toughness.

]]> By: Ernest http://www.asadoargentina.com/the-matambre-challenge-round-one/comment-page-1/#comment-1475 Ernest Fri, 02 Feb 2007 13:51:57 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-one/#comment-1475 Hi - I was just thinking that if what you are looking for is to soften the meat, then no amount of marinating or simmering will help. If meat is tough then it's tough. What you could - I guess - is buy the matambre, ask the butcher (if he has the facilities) to pack it in an airtight bag (envasado al vacio) and leave it for a couple weeks in the fridge. That should soften it quite a bit I should think. Hi – I was just thinking that if what you are looking for is to soften the meat, then no amount of marinating or simmering will help. If meat is tough then it’s tough. What you could – I guess – is buy the matambre, ask the butcher (if he has the facilities) to pack it in an airtight bag (envasado al vacio) and leave it for a couple weeks in the fridge. That should soften it quite a bit I should think.

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