Matambre is a very popular meat cut in Argentina, which is obtained from an area between the leather and the rib of the cow. In other countries it is known as skirt or overbarriga. One of the most common ways to prepare it, at least in Argentina, is overwhelmed, as we explain in the classic stuffed matmbre recipe, but another very popular way is what we are going to prepare below, whose main ingredient will be milk. Baked Matambre with milk is, without a doubt, one of the great recipes of Argentine grandmothers. While it has a long marinated time, the final result is very worth it. This technique of leaving the meat with milk, herbs and spices all night has a double purpose: to enhance the taste of this magnificent cattle and tender it. Milk proteins act during the night and provide tender and unparalleled meat. Thus, he pays attention to the cute mature recipe with milk and enjoy this great plate of beef. We assure you that once you try it, it will become one of your favorite recipes. Discover how to make Matambre to milk and tell us what you think.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make milk to milk: |
| 1.3 kilograms of matumbre 500 milliliters of milk ½ teaspoon of thyme ½ teaspoon of ground chili ½ teaspoon of oregano 1 pinch of salt 1 pinch of pepper 1 jet of olive oil caldo of vegetables or of res (optional) |
| ADDITIONAL CHARACTERISTICS: COST OFO, |
Ingredients to make milk to milk:
1. Clean the matmbre to remove the excess fat and place it on a baking sheet with a thin layer of oil.
2. Mix the milk with the spices by adding the amount of each of them to your liking. Cover the matmbre with the milk so that it is totally submerged, since there should be no piece without being in contact with this liquid. Leave the Matmbre in the refrigerator for 6 hours, although the ideal is to leave it like that all night.
Trick: To add a little more flavor to milk to milk, you can use 250 ml of milk and 250 ml of vegetable or beef broth.
3. Preheat the oven at 180 ºC and introduces the matche to the milk previously splashed to taste. Introduce the math to the oven milk for approximately 20 minutes, take out the matambre to check that it still has milk and, in case it has evaporated, add again until it covers and put it again in the oven.
4. Keep cooking the milk to milk for 20-25 minutes or until golden.
5. To present the matmbre, cut it in individual portions when it is still hot, since that way the milk will remain and will provide the flesh a delicious flavor and texture. Matambres recipe for milk has a very special flavor, but without a doubt the best is its texture, so it is also known as tender matron with milk, so do not stop trying it.
