Matambre A La Leche (uruguayan Beef Roulade)

Matambre a la Leche is a traditional Uruguayan dish that consists of a flavorful beef roulade cooked in milk. This dish is a staple in Montevideo cuisine and is perfect for a special family dinner or a festive gathering.

Matambre A La Leche (uruguayan Beef Roulade)

Ingredients

  • 2 lbs flank steak
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups whole milk
  • 1 cup beef broth
  • 1/2 cup white wine
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F.
  2. Lay the flank steak flat on a cutting board and season with salt, pepper, chopped onion, minced garlic, and parsley.
  3. Roll up the steak tightly and secure with kitchen twine.
  4. In a large pot, combine the milk, beef broth, and white wine. Place the rolled steak in the pot and bring the liquid to a simmer.
  5. Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the meat is tender.
  6. Remove the pot from the oven and let the meat rest for 10 minutes before slicing.
  7. Serve the sliced matambre a la leche with the cooking liquid as a sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pot Cutting board Kitchen twine

Tools

Knife Oven

Serving suggestions

Serve the matambre a la leche with a side of mashed potatoes and a fresh green salad.

Tips & tricks

For a richer flavor, you can add a splash of heavy cream to the cooking liquid before serving.

Cost

$25