Saturday, May 23, 2009

Matambre a la Pizza

Often when I read the menu, the way something is described can be a turn off, but if you do see Matambre a la Pizza on the menu I would recommend it. I tried it for the first time this year as part of our New Years Celebrations. Señor Capone´s mamá brought it over as her contribution. Matambre is a cut of meat either beef or pork, it is a tough cut, so it is softend by boiling in milk for 40 minutes or so. I had my first attempt at making it a couple nights ago following my brother-in-law´s directions below:


hervir el matambre en leche tapando con la leche el matambre sin que se pegue a la olla durante 45 minutos. Llevar al horno con la grasa para abajo a fuego moderado, ni fuerte ni bajo, durante 30 minutos, darlo vuelta poner la grasa para arriba ponerlo en el horno durante 20 minutos a fuego bajo sacarlo y prepararlo como una pizza llevar al horno nuevamente hasta que derrita la muzzarella y si sos pobre porsalú (jajajaja)

My translation:

Matambre either beef or pork

enough full fat milk to cover the meat ( I used a litre for about 1/2 kilo of meat)



Put the meat in a pot and cover with milk. Bring to a boil and reduce the heat, but keep a boil. The milk will curdle. Turn the meat, during this time to make sure all the meat is softened with the milk. Boil for about 45 minutes.

Put the meat in the oven on medium heat. Fat side down. Put the remaining milk fat and water on top of the meat. Cook for about 15 minutes on each side. Prepare the pizza sauce while the meat cooks.

Once the meat is browned, spoon the pizza sauce on top of the meat and add cheese. Cook for another 20 minutes or so and serve.

2 comments:

Katie said...

Mmm, this recipe sounds yummy. I like matambre but I've never tried it "a la pizza."

By the way, I noticed you left this part out: "hasta que derrita la muzzarella y si sos pobre porsalú (jajajaja)."

It made me laugh because that's what we say about queso cremoso/portsalut. I'll take mozzarella cheese any day over queso cremoso!

Señora Capone said...

Yes I did not translate his recipe word for word, the bunch of gibberish it is!lol!
Funny he says that porsalú is less expensive than mozzarella, because lately it is either the same or even a bit more dear.