Matambre al horno con leche - Baked Matambre with milk
Uruguayan Matambre al horno con leche Recipe | Delicious and Unique
Introduction
Matambre al horno con leche, or Baked Matambre with milk, is a traditional Argentine dish that is both flavorful and comforting. This dish features flank steak cooked in milk until tender and juicy, making it a perfect meal for any occasion.
History
Matambre al horno con leche has its origins in Argentina, where it is a popular dish served at family gatherings and special occasions. The use of milk in the cooking process helps to tenderize the meat and infuse it with a rich, creamy flavor.
Ingredients
How to prepare
- Cut the flank steak into 4 pieces.
- Place the pieces in a baking dish along with oil, milk, a pinch of salt, and grated cheese. Bake until the milk has evaporated.
- If desired, marinate the flank steak with milk for a few hours in the refrigerator for a tender result.
Variations
- Add herbs and spices such as garlic, oregano, or paprika to the dish for extra flavor.
- Substitute the grated cheese with Parmesan or mozzarella for a different taste.
Cooking Tips & Tricks
Marinating the flank steak in milk before baking can help to tenderize the meat and enhance its flavor.
- Be sure to season the dish with salt to taste before baking to ensure that it is well seasoned.
- For a crispy, golden crust, broil the dish for a few minutes at the end of the cooking time.
Serving Suggestions
Serve the Baked Matambre with milk with a side of roasted vegetables or a fresh salad for a complete meal.
Cooking Techniques
Baking
Ingredient Substitutions
You can use any type of steak or beef cut in place of flank steak for this recipe.
Make Ahead Tips
You can marinate the flank steak in milk ahead of time and store it in the refrigerator until ready to bake.
Presentation Ideas
Garnish the Baked Matambre with milk with fresh herbs or a sprinkle of paprika for a pop of color.
Pairing Recommendations
Serve this dish with a glass of Malbec wine for a classic Argentine meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Nutrition Information
Calories per serving
350 per serving
Carbohydrates
5g per serving
Fats
20g per serving
Proteins
35g per serving
Vitamins and minerals
This dish is a good source of calcium, iron, and vitamin B12.
Alergens
This dish contains dairy (milk) and cheese, which may be allergens for some individuals.
Summary
Matambre al horno con leche is a nutritious dish that is rich in protein, vitamins, and minerals. It is a satisfying meal that is sure to please your taste buds.
Summary
Matambre al horno con leche is a delicious and comforting dish that is perfect for any occasion. With its tender, juicy meat and creamy flavor, this dish is sure to become a favorite in your household. Enjoy!
How did I get this recipe?
The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, back when I was just a young girl living in the countryside of Argentina. My mother had sent me to the market to pick up some groceries for dinner, and as I walked through the bustling stalls, I stumbled upon a little old lady selling fresh herbs and spices.
I struck up a conversation with her, and she began telling me all about the different dishes she used to cook for her family. She spoke with such passion and love for her recipes that I couldn't help but be drawn in. When she mentioned a dish called Matambre al horno con leche, my curiosity was piqued.
She described it as a tender cut of beef marinated in a mixture of milk and spices, then baked to perfection. The thought of such a unique and delicious dish intrigued me, and I begged her to share the recipe with me. With a twinkle in her eye, she agreed, and proceeded to write down the ingredients and instructions on a scrap of paper.
I rushed home with the recipe clutched in my hand, eager to try it out for myself. As I gathered the ingredients and prepared the marinade, the aroma of the spices filled my kitchen, bringing back memories of the old lady at the market. I marinated the beef overnight, letting the flavors meld together and infuse the meat with their delicious essence.
The next day, I preheated the oven and carefully placed the marinated beef in a roasting pan. As it baked, the milk caramelized and formed a delicious crust on the outside of the meat, while keeping it tender and juicy on the inside. The smell wafting from the oven was divine, and I couldn't wait to taste the finished dish.
When I finally pulled the Matambre al horno con leche out of the oven, it looked and smelled even better than I had imagined. The meat was perfectly cooked, with a golden brown crust that crackled as I sliced into it. The flavors were rich and complex, a perfect balance of savory and sweet that danced on my taste buds.
I eagerly served the dish to my family, watching as their eyes lit up with delight at the sight and smell of the meal before them. As they took their first bites, I held my breath, waiting for their reactions. To my joy and relief, they all raved about how delicious it was, praising the tenderness of the meat and the depth of flavor in the marinade.
From that day on, Matambre al horno con leche became a staple in our household, a dish that I would make time and time again for special occasions and family gatherings. Each time I cooked it, I would think back to the little old lady at the market who had shared her recipe with me, and I would smile, grateful for the chance encounter that had led me to discover such a wonderful dish.
Now, as I sit here in my kitchen, preparing the ingredients for another batch of Matambre al horno con leche, I can't help but feel a sense of nostalgia and gratitude for the memories that this dish holds for me. It may just be a simple recipe, but to me, it is so much more than that - it is a connection to the past, a reminder of the joy that cooking and sharing food can bring, and a testament to the power of a chance encounter to change your life forever.