Comments on: The Matambre Challenge

By: Joli

Joli — Sat, 23 May 2009 22:17:14 +0000

Had I googled and found your site, maybe I would not had to decipher my brother-in-laws directions along with the jejeje´s.

The boiling in milk method worked wonders, and I even poured the remaining milk fat and liquid on top of the meat while it baked. It was super tender and I wish I had learned to cook this sooner!

By: The Matambre Challenge: Round Three : Asado Argentina

The Matambre Challenge: Round Three : Asado Argentina — Tue, 14 Oct 2008 05:24:09 +0000

[...] Click Here For The Matambre Challenge Overview [...]

By: Catalina

Catalina — Sat, 15 Dec 2007 08:13:44 +0000

Hi we have 2 different ways of cooking Matambre one is boiled very slow with stuffing of spinach eggs boiled carrots cut long wise and spices rolled and tided with string in a roll then boiled and at the end take out and press for 12hrs then you can use as cold meat or as you wish the other is marinade in milk with spices for BBQ it tenderise

By: johana

johana — Sun, 04 Feb 2007 03:13:45 +0000

muy rico

By: Ernesto

Ernesto — Thu, 01 Feb 2007 08:56:33 +0000

Hi, yes, I forgot to mention that I also put in some crushed garlic. I did nothing fancy, I didn’t even peel them. I just took 4 or 5 dientes de ajo (cloves?), crushed them with the flat surface of a kitchen knife, and put them in a bowl with the peceto and cheap red wine, marinating in the fridge overnight.

By: Asado Arg

Asado Arg — Tue, 30 Jan 2007 19:39:15 +0000

Thanks for the suggestion Ernesto, I’ll add that to the list.

By: Ernesto

Ernesto — Tue, 30 Jan 2007 16:05:00 +0000

Over Christmas I prepared peceto marinated overnight in red wine. It was tasty. Try it with matambre.

By: Asado Argentina » The Matambre Challenge: Round One

Asado Argentina » The Matambre Challenge: Round One — Fri, 26 Jan 2007 21:37:00 +0000

[...] The Matambre Challenge [...]

By: Asado Arg

Asado Arg — Tue, 09 Jan 2007 19:43:45 +0000

Gracias JosÃ©, good stuff. Your verduras recipe looks tasty and must add some serious flavor to the meat. Can't wait to try it. I love matambre a la pizza but like to use matambre de cerdo instead since as it always comes out tender. I did a beef one a while back and it wasn't tooooo bad but still a bit rough around the edges. I preferred the toppings more than the meat. Your recipe looks a lot better than my way of just slapping on some toppings so I'll definitely give that try too. I also did the precooking in milk, but with no toppings, which I'll post about in the first challenge.

By: JosÃ© Luis

I have two recipes for the price of one:

1.- Matambre a la Pizza: yes, I know that you want â€œMatambre a la parrillaâ€, but you could try just the first steps and leave it without the toppings. Take a medium size Matambre and put it on a table the fat side up. Gently cut some fat with a good knife leaving letâ€™s say the 50% of that fat. Put the Matambre in a pot and boil it in 50% water and 50% milk during 30 minutes. In the mean time, prepare a tomato sauce with one big onion, half red pepper, three fresh tomatoes and basil. Cut all the ingredients in 1cm cubes, put the onion and the pepper in a recipient with a little of olive oil, when the onions are transparent, add the tomatoes and the basil, low the fire and cook all for 10 minutes. After that, put the Matambre over the parrilla, the fat side down, salt and pepper, be sure you have good brasas, cook it for 5-10 minutes or up to you see the fat golden brown. Turn it upside down, add the tomato sauce and mozzarella cheese and wait till the cheese in melted, add some oregano. You could consider it as a pizza, so choose you favorite toppings.

2.- Matambre con verduras: put the Matambre on a Table, fat side up. Cut in slices a variety of vegetables like onions, red peppers, carrots, celery, zuccinis, etc, filling the half of the Matambre, salt and pepper, close the other half and close like and empanada using toothpicks. Put over the parrilla and cook it slowly on both sides.