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.
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
- Preheat the oven to 350°F.
- Lay the flank steak flat on a cutting board and season with salt, pepper, chopped onion, minced garlic, and parsley.
- Roll up the steak tightly and secure with kitchen twine.
- 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.
- Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the meat is tender.
- Remove the pot from the oven and let the meat rest for 10 minutes before slicing.
- 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