Comments on: The Matambre Challenge: Round Two http://www.asadoargentina.com/the-matambre-challenge-round-two/ 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: Noel http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-65726 Noel Tue, 08 Jun 2010 12:53:02 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-65726 I just came home from Argentina and I am looking for the perfect Matambre receipe as well, because it was the BEST piece of meat I ever had (better than any lomo, bife de chorizo etc.). However, it seems very hard to find the right cut of meat, and, a good receipe, that gives you a tender piece of matambre... I haven't tried it out yet, but I have read in an Argentinian blog that you must use VEAL and not beef...plus the milk marinating or cooking version... But maybe you already tried a veal matambre... I just came home from Argentina and I am looking for the perfect Matambre receipe as well, because it was the BEST piece of meat I ever had (better than any lomo, bife de chorizo etc.). However, it seems very hard to find the right cut of meat, and, a good receipe, that gives you a tender piece of matambre…

I haven’t tried it out yet, but I have read in an Argentinian blog that you must use VEAL and not beef…plus the milk marinating or cooking version…

But maybe you already tried a veal matambre…

]]> By: Medyumlar http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-65688 Medyumlar Wed, 02 Jun 2010 12:29:07 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-65688 Im not sure why there is such a big emphasis on the toughness of this cut of meat. Im pretty sure a majority of human beings have teeth, and when I cook matambre, I just let it sit in lemon and ground pepper for a day, put it on medium-high heat and it’s amazing. Matambre is to tough as Chorizo is to fattening. It’s just a given. Im not sure why there is such a big emphasis on the toughness of this cut of meat. Im pretty sure a majority of human beings have teeth, and when I cook matambre, I just let it sit in lemon and ground pepper for a day, put it on medium-high heat and it’s amazing. Matambre is to tough as Chorizo is to fattening. It’s just a given.

]]> By: Nick http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-48982 Nick Sat, 23 May 2009 15:29:03 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-48982 Im not sure why there is such a big emphasis on the toughness of this cut of meat. Im pretty sure a majority of human beings have teeth, and when I cook matambre, I just let it sit in lemon and ground pepper for a day, put it on medium-high heat and it's amazing. Matambre is to tough as Chorizo is to fattening. It's just a given. Im not sure why there is such a big emphasis on the toughness of this cut of meat. Im pretty sure a majority of human beings have teeth, and when I cook matambre, I just let it sit in lemon and ground pepper for a day, put it on medium-high heat and it’s amazing. Matambre is to tough as Chorizo is to fattening. It’s just a given.

]]> By: Asado Argentina http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-32573 Asado Argentina Thu, 02 Oct 2008 22:04:22 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-32573 @James: Thanks for the comment! I'm definitely with you on dry over wet but with this particular cut the meat would probably turn into beef jerky within a day or two. I'm getting closer to the realization that it's almost impossible to tame this beast on a grill. Another challenge has been performed, will post about that soon. @James: Thanks for the comment!

I’m definitely with you on dry over wet but with this particular cut the meat would probably turn into beef jerky within a day or two. I’m getting closer to the realization that it’s almost impossible to tame this beast on a grill. Another challenge has been performed, will post about that soon.

]]> By: James http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-32523 James Thu, 02 Oct 2008 07:08:41 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-32523 Hi, I know this is an old post, but I just found your (hunger-inducing) blog last week, and in going through these old posts I just had to comment on this "wet aging" thing. Although it has been known to tenderize beef somewhat, I personally don't think its worth the metallic tang the meat gets. I've actually had a butcher tell me that their term for wet-aged beef is "old." Dry-aged is the best beef I've ever had, but its expensive to just buy a dry-aged steak at market, assuming you can find one. If you know any beef producers who will sell to individuals, you might be able to convince them to "hang" a side, or even a large joint (rib?), longer than they normally would. Or you could do it yourself if the weather is cold enough outside (not much above 45 degrees F each day). Just don't overcook it,as it loses moisture faster than fresh beef. Hi, I know this is an old post, but I just found your (hunger-inducing) blog last week, and in going through these old posts I just had to comment on this “wet aging” thing. Although it has been known to tenderize beef somewhat, I personally don’t think its worth the metallic tang the meat gets. I’ve actually had a butcher tell me that their term for wet-aged beef is “old.”

Dry-aged is the best beef I’ve ever had, but its expensive to just buy a dry-aged steak at market, assuming you can find one. If you know any beef producers who will sell to individuals, you might be able to convince them to “hang” a side, or even a large joint (rib?), longer than they normally would. Or you could do it yourself if the weather is cold enough outside (not much above 45 degrees F each day). Just don’t overcook it,as it loses moisture faster than fresh beef.

]]> By: Roberto http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-2093 Roberto Sat, 21 Apr 2007 19:45:18 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-2093 Thank you much for the information... I am proud to say that I finally found matambre at a local butcher shop in Duluth, GA. After repeatedly bugging the owners of the butcher shop for matambre, they decided to get it for me. They call it "sudero" or "sudadero" or "sobrebarriga". But (there's always a but), the matambre was cut in half, they can't get it whole except in 2 pieces... So I took two, and made it.. Came out really tender. I made some filling out of shredded carrots, onions, red peppers, green onions, and freshly swueezed lemon juice, placed it on the matambre, flipped it over and closed it with toothpicks, (couldn't find string) and grilled it for about 2 hours with a heavy object on top since it started to shrink once on the grill... Let me tell you it was spectacular... I really missed matambre, but now all I'm missing is a few good, cold, liter bottles of Quilmes to add to the effect. Check it out... http://www.gesellman.com/argentina.htm I also wanted to thank you for having these pages available, you've earned a loyal viewer from now on, the information here is priceless for those of us who love food, specially ours. Thank you much for the information…
I am proud to say that I finally found matambre at a local butcher shop in Duluth, GA.
After repeatedly bugging the owners of the butcher shop for matambre, they decided to get it for me.
They call it “sudero” or “sudadero” or “sobrebarriga”.
But (there’s always a but), the matambre was cut in half, they can’t get it whole except in 2 pieces…
So I took two, and made it.. Came out really tender.
I made some filling out of shredded carrots, onions, red peppers, green onions, and freshly swueezed lemon juice, placed it on the matambre, flipped it over and closed it with toothpicks, (couldn’t find string) and grilled it for about 2 hours with a heavy object on top since it started to shrink once on the grill…
Let me tell you it was spectacular…
I really missed matambre, but now all I’m missing is a few good, cold, liter bottles of Quilmes to add to the effect.
Check it out…
http://www.gesellman.com/argentina.htm

I also wanted to thank you for having these pages available, you’ve earned a loyal viewer from now on, the information here is priceless for those of us who love food, specially ours.

]]> By: Asado Arg http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-2056 Asado Arg Thu, 19 Apr 2007 21:10:04 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-2056 Hi Roberto, The image is really small here but the diagram is better than the one you posted. http://www.americarne.com/cortes/2317.html Since Atlanta has some hardcore barbecuers, I imagine you can find a good butcher to get a matambre cut for you. Check the Yellow Pages or try to find someone who does competition BBQ and ask if they have a favorite butcher. Tell them that matambre is a thin cut of meat that runs from the rib sides down to the flank/belly area. Its like right under the skin. For example, in the rib area you have skin & fat->matambre layer->fat & rib meat->rib bones Hi Roberto,

The image is really small here but the diagram is better than the one you posted.

http://www.americarne.com/cortes/2317.html

Since Atlanta has some hardcore barbecuers, I imagine you can find a good butcher to get a matambre cut for you. Check the Yellow Pages or try to find someone who does competition BBQ and ask if they have a favorite butcher.

Tell them that matambre is a thin cut of meat that runs from the rib sides down to the flank/belly area. Its like right under the skin. For example, in the rib area you have skin & fat->matambre layer->fat & rib meat->rib bones

]]> By: Roberto http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-2037 Roberto Tue, 17 Apr 2007 05:49:23 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-2037 I'm in Atlanta, Georgia, I can't find any place that will sell me some matambre... Actually, no one knows what I'm talking about, even though it looks like I live in Michoacan, Mexico, instead of the US, because there must be a trillion mexican markets, but none of them can provide me with some matambre. HEEEELP... I wanted to grill some matambre a la pizza, I havent been to Argentina in about a year, so I need this, really bad... Some say it's called thin flank steak, some say it's called sobrebarriga, but no one can point me in the right direction... Maybe it's the different cuts they have here...: http://www.houseofargentina.com/cortesdecarne.htm Who knows.. Is there anyone out there who knows where to get matambre in the Atlanta area? I’m in Atlanta, Georgia, I can’t find any place that will sell me some matambre… Actually, no one knows what I’m talking about, even though it looks like I live in Michoacan, Mexico, instead of the US, because there must be a trillion mexican markets, but none of them can provide me with some matambre.
HEEEELP…
I wanted to grill some matambre a la pizza, I havent been to Argentina in about a year, so I need this, really bad…
Some say it’s called thin flank steak, some say it’s called sobrebarriga, but no one can point me in the right direction…
Maybe it’s the different cuts they have here…:
http://www.houseofargentina.com/cortesdecarne.htm
Who knows..
Is there anyone out there who knows where to get matambre in the Atlanta area?

]]> By: Asado Arg http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-1932 Asado Arg Wed, 04 Apr 2007 19:35:07 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-1932 Good stuff Mike, let me know how that works out! Good stuff Mike, let me know how that works out!

]]> By: yanqui mike http://www.asadoargentina.com/the-matambre-challenge-round-two/comment-page-1/#comment-1827 yanqui mike Sat, 24 Mar 2007 10:44:36 +0000 http://www.asadoargentina.com/the-matambre-challenge-round-two/#comment-1827 Splendid, brother. I'm going to try the wet-aging on matambre. I'm also trying to get up the nerve for dry-aging a 1/4 beef. Splendid, brother.

I’m going to try the wet-aging on matambre.

I’m also trying to get up the nerve for dry-aging a 1/4 beef.

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