Preparation

process
place the meat in a baking dish with the marinade, salt and milk. the milk must completely cover the matambre. let it rest for about four hours or better overnight, in the refrigerator. Bake in moderate oven for two hours or until meat is tender and toasted to taste. served hot, with roasted potatoes.

Ingredients

  • 1 1/2 kilo of tender matambre
  • 2 tablespoons adobo
  • milk and salt to taste