Hello friends of Foodies, happy day of love and friendship to all of you! I hope you have received a delicious gift or that you have given yourself a delicious dessert, because more important than the love of your partner is self-love ♥ and it is not bad to pamper yourself from time to time.
Today I am going to share with you the recipe for last night's dinner, where I got together with my friends Laura and Agustina, and we had dinner and a drink with my mother. Now that I sat down to write this post I realize that I took photos of the step by step but I don't have any photos with my friends, so please believe me, I was with them! hahaha They were craving vegetables, and I'm a meat fanatic, so in order not to fall back on the typical barbecue, I proposed to make "matambre a la pizza" that the translation I found is "Pizza-style flank steak" although I'm not very sure If anyone knows the answer, please leave it below in the comments.
Hola amigos de Foodies, feliz dia del amor y la amistad para todos ustedes! espero que hayan recibido algun regalo delicioso o que se hayan regalado algun postre delicioso, porque mas importante que el amor de pareja es el amor propio ♥ y no está mal consentirse de vez en cuando. El dia de hoy voy a compartirles la receta de la cena de anoche, donde me junté con mis amigas Laura y Agustina, y cenamos y tomamos algo con mi madre. Ahora que me senté a escribir éste post me doy cuenta que tomé fotos del paso a paso pero no tengo ninguna foto con mis amigas, asi que por favor creanme, estaba con ellas! jajaj Ellas estaban antojadas de verduras, y yo soy fanatica de la carne, asi que para no recaer en el tipico asado propuse hacer "matambre a la pizza" que la traduccion que encontré es "Pizza-style flank steak" aunque no estoy muy segura, si alguien sabe la respuesta que lo deje aqui abajo en los comentarios
As I said before, the cut of meat that we will use is the "matambre" that the translation seems to be flank steak, in short, it is a cut of meat that is attached to the ribs of the animal, it is a piece in the shape of a blanket, what we are going to do is with a knife remove a little of the superficial fat.
Como dije anteriormente el corte de carne que utilizaremos es el "matambre" que la traduccion parece que es flank steak en fin es un corte de carne que se encuentra pegado a las costillas del animal, es un trozo con forma de manta, lo que vamos a hacer es con un cuchillo sacarle un poco la grasa superficial.
In a pot we are going to heat water and milk in equal parts, and season with paprika, oregano, ground chili, sweet ground chili, pepper, salt, a lot of bay leaf and a lot of garlic. In that broth we are going to place the piece of meat and here I am going to clarify something because I did not take a photo, we are going to make a kind of lattice to the meat with a knife with the function that it does not bend when cooking and is more practical to manipulate, we are going to boil the meat for at least an hour and a half at minimum heat and covered pot.
En una olla vamos a calentar agua y leche en partes iguales, y condimentaremos con pimenton, oregano, aji molido, aji molido dulce, pimienta, sal, mucho laurel y mucho ajo. En ese caldo vamos a colocar el trozo de carne y aca voy a aclarar algo porque no le tomé foto, vamos a hacerle una especie de enrejado a la carne con un cuchillo con la funcion de que este no se doble al cocinarse y sea mas practico de manipular, vamos a hervir la carne por minimo hora y media a fuego minimo y olla tapada.
The key to knowing that the tenderization is ready is to prick the meat and feel it soft, there is not much mystery. We are going to strain the liquid and recover the garlic, with these we are going to prepare a fillet sauce. In an oven-safe dish we are going to place the meat, we are going to place the sauce and we are going to place a lot of cheese, preferably mozzarella, but I used cream cheese. Finally we go to a strong oven for 10 min, or until you see that the cheese is melted.
La clave de saber que está listo el tiernizado es pinchar la carne y sentirla suave, no tiene mucho misterio. Vamos a colar el liquido y recupar los ajos, con éstos vamos a preparar una salsa fileto. En una fuente apta para horno vamos a colocar la carne, vamos a colocar la salsa y vamos a colocar mucho queso, preferentemente muzzarella, pero yo utilicé queso cremoso. Finalmente vamos a horno fuerte por 10 min, o hasta que veas que el queso está derretido.
And this is the end result, a classic pizza-style flank steak! As I said before, my friends wanted to eat vegetables so the accompaniment was a lettuce, carrot, onion and tomato salad, although in my opinion the perfect accompaniment for the matamabre is mashed potatoes♥ my guests said that the meat was spectacular, very soft and full of flavor.
Y este es el resultado final, un clasico matambre a la pizza! como dije anteriormente mis amigas querian comer verduras asi que el acompañamiento fue una ensalada de lechuga, zanahoria, cebolla y tomate, aunque a mi preferencia el acompañamiento perfecto para el matamabre es el pure de papas♥ mis comensales dijeron que la carne estaba espectacular, muy suave y con mucho sabor.
Thank you very much for reading my post,
a kiss and a hug, heypuch ♥
Muchas gracias por leer mi post, un beso y un abrazo, heypuch ♥