COMO HACER Matambre tiernizado a la leche y pure al verdeo | La Cocina Espectacular

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Trim excess fat from the matambre carefully with a sharp knife.

Season the matambre with adobo, crushed garlic, and bay leaves for marination.

Prepare a mixture of cornstarch and cold milk, dissolving the cornstarch completely.

Add the cornstarch mixture to the marinated matambre, ensuring it is well coated.

Cover the matambre with plastic wrap and marinate in the refrigerator for 12 to 24 hours.

After marination, preheat the oven to between 140 and 160 degrees Celsius.

Place the marinated matambre in a baking dish, cover with aluminum foil to create a steam effect.

Bake in the oven for about 2 hours.

Remove the foil and increase the oven temperature to high for an additional 15-20 minutes to brown the top.

Prepare a mashed potato side with butter, cream, and green onions.

Serve the matambre over the mashed potatoes, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens