Matambre is a very thin cut of meat, located between the skin and the ribs. It's a tough meat, so it should always be tenderized by pre-cooking to fully enjoy what this cut of meat has to offer.
Ingredients
- Matambre 500 Gr.
- Milk 500 ml.
- Garlic 1 clove
- Thyme c/n
- Ground Chili 1 tsp.
- Bay leaf 1
- Quartirolo or Mozzarella Cheese 250 Gr.
For the Sauce
- Crushed Tomatoes 400 Gr. ( 1 can)
- Garlic 1 clove
- Onion 1 unit.
- Oil 2 Tbsp.
- Paprika 1 tsp.
- Salt q.s.
- Pepper q/n
Instructions
- The first thing we are going to do is tenderize the meat, to do this place the matambre (defatted) in a baking dish, equal to or larger than the matambre.
- Add ground chili, bay leaf, a whole garlic clove, thyme, and cover the meat completely with milk.
- Cover the dish and bake for 1 hour at a low temperature (150°C). If the dish doesn't have a lid, you can cover it with aluminum foil.
- For the sauce, sauté the onion with oil and salt.
Once the onion is “transparent,” add the garlic, crushed tomatoes, paprika, oregano, and pepper, and cook for about 30 minutes. - Place the tenderized matambre on a baking dish, cover with plenty of sauce and cheese.
Cover with a little oregano and bake at maximum temperature (+220ºC) until the cheese is browned. - Done!! All that's left is to enjoy it properly!!
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