We all know it: If there's a difficult recipe, it's roast matambre . By difficult, of course, I don't mean impossible. All cuts of meat are easy to cook if you know how to do it right! What I mean is, roast matambre is a difficult, tedious cut.
It's very easy for it to become inedible. When it's not firm, it's chewy. It depends a lot on the age of the animal (younger, more tender) and the method of raising it (more sedentary, more tender). But the tricky part about matambre isn't this. Otherwise, it would be a bad cut, period. The tricky part about roasted matambre is that when it turns out good, it turns out so, so good that we keep trying to cook it properly.
Here's the way I tenderize matambre that I use at home, for baking in the oven. If you're patient with the cooking, it's a surefire option.
Ingredients
for 1 medium matambre
- 1 matambre (pink, please)
- 1/2 lt. milk
- 1 lemon juice
- 1 garlic clove
- Herbs and spices (I added: thyme, bay leaf, pepper, mustard seeds and rosemary)
- Salt and pepper
How to make baked matambre
tenderized with milk
- Degrease the matambre , not too much, just leave some fat. Add salt.
- Mix the milk with the herbs and spices and the garlic . Heat (or microwave) until very hot, almost boiling.
- Place the matambre in a deep dish (it can be the same one you'll be cooking it in, or another one) and cover with the milk. It should be almost submerged in the milk. Cover with plastic wrap and let it rest for as long as possible. At least an hour and a half. Ideally, overnight.
- Preheat the oven. Place the matambre in the dish (it should be flat, not folded), with the milk on top. Bake in a medium-low oven for a long time. This depends on the oven and the matambre. It cooks slowly , but can take 1 hour, 1 hour and a half.
- By the end of this time, the milk will have evaporated. Sprinkle with lemon and bake for a few more minutes at high heat. The matambre will be golden brown and tender. Here, you can't beat me.
If you have any questions, check out this post: Oven Roasted Potatoes: 10 Tricks
Tenderized oven-baked matambre: this is how it looks
Doesn't it make your mouth water?
The power supply has to be Honda, no matter what? I have a Yamaha and a Suzuki. Is that why?
Do you let it rest in the refrigerator?
Excellent! Easy, tasty, and very tender. Thank you so much and good luck! ☺️
Paulina, what a mouth! I don't question your politeness, but try to be and appear to be. Kisses, Hector.
Hello, I'm making this in a hurry because I confused it with a vacuum in the frier. I hope it turns out tender. The guests will arrive in 2 hours. Thanks for the recipe.
I just made it, it came out GREAT! Thank you so much!!!
Hello! Thanks so much for the recipe. I have a question: Should you add hot milk to raw matambre?
I made the matambre last night using your recipe. It's going in the oven later today...thanks, Paulina.
I did it as is and a sole came out
Hello!! Should you put matambre in the oven with the fat facing up? Thanks!
Is there no way to cook it directly in the oven without boiling it in milk? I saw the recipe late.
Thank you! It's perfect: tender and tasty.
I cook in salt water for an hour, then in the oven with whatever I want, even with tomato and sliced cheese, well seasoned or plain, it's for exquisitely tender
I got encouraged and I'm doing it
I don't understand if it stays outside the refrigerator submerged in milk.
Beautiful... I just didn't get the pu... at the end of the recipe... the rest was 10... thanks
I'm doing it. I'll tell you how it turns out later.
Is homophobia necessary or can it be ignored?
Is it covered with aluminum foil?
Paulina, you're the one! I cook very little, so I decided to try matambre. This recipe turned out amazing!
I'm trying your recipe, it's my first time making matambre... I'll tell you how it turned out later.
Exquisite!!
Today I made this recipe exactly as directed and it came out delicious.
Thank you so much, Paulina.
A question, should we let the matambre with milk sit overnight outside the refrigerator? Thanks!
Brilliant!!! I've already made it twice and I'm on my third. This recipe never fails...
I really had a hard time getting around to this cut!
It turned out perfect, I still can't believe it!!!!
I let it soften all night, it was spectacular, thank you ??
Do you add lemon to the milk? Or afterward? Thanks.
Hello, is the preparation for beef matambre the same as for pork matambre? Thanks.
The best recipe!!