This recipe for Matambre in Milk with Walnut Sauce is a hearty and flavorful dish that pairs beautifully with a variety of sides, such as green leaf salad, mashed potatoes, or squash. The key to its tenderness lies in marinating the beef matambre in milk for 12 hours, making it...
Ingredients
beef matambre1kg
milk1L
shelled walnuts100g
chopped parsley1tbsp
salt
pepper
olive oil
Nutrition (per serving)
Calories
488.3kcal (24.42%)
Protein
39.3g (78.5%)
Carbs
8.2g (2.99%)
Sugars
8.0g (15.96%)
Healthy Fat
19.3g
Unhealthy Fat
12.3g
% Daily Value based on a 2000 calorie diet
How to make Matambre in Milk with Walnut Sauce
- Step 1
Trim the fat from the matambre, season it with salt and pepper, and place it in a container. Cover it completely with milk and refrigerate for at least 12 hours.
- Step 2
After marinating, transfer the matambre along with the milk to an oven-safe dish, ensuring the milk fully covers the meat.
- Step 3
Cook in a preheated oven at 180°C (350°F) for at least 1 1/2 hours. Add more milk if necessary during cooking to keep the meat covered.
- Step 4
Peel the walnuts and chop them into medium-sized pieces. Toast them lightly in a skillet with olive oil and a pinch of salt.
- Step 5
In a blender, combine parsley, salt, and pepper. Add the leftover milk from the matambre’s cooking process along with the toasted walnuts, and blend until smooth.
- Step 6
Once the matambre is done cooking, remove it from the oven and cut it into medium-sized pieces.
Nutrition (per serving)
Nutrition (per serving)
Calories
488.3kcal (24.42%)
Protein
39.3g (78.5%)
Carbs
8.2g (2.99%)
Sugars
8.0g (15.96%)
Healthy Fat
19.3g
Unhealthy Fat
12.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the matambre is fully submerged in milk during marination for optimal tenderness.
If you prefer a thicker walnut sauce, reduce the amount of milk added to the blender.
Serve the dish immediately after preparation for the best flavor and texture.
Pair the dish with a fresh green salad or creamy mashed potatoes for a balanced meal.
FAQS
What is matambre?
Matambre is a thin cut of beef, often referred to as flank steak or rose meat, commonly used in Argentine cuisine.
Why is the matambre marinated in milk?
Marinating the matambre in milk helps to tenderize the meat, making it softer and more flavorful.
Can I use a different type of nut for the sauce?
Yes, you can substitute walnuts with other nuts like almonds or cashews, but the flavor profile will change slightly.
Can I prepare the walnut sauce in advance?
Yes, the walnut sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently before serving.
What sides pair well with this dish?
This dish pairs well with green leaf salad, mashed potatoes, roasted vegetables, or even a simple rice pilaf.
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