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Matambre Cooked in Milk (No Oven Needed)
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Uruguay From Karen Zubiaurre's kitchen in Uruguay.
Originally published on Cookpad Uruguay as Matambre a la leche sin horno, with US measurements.
A picture of Matambre Cooked in Milk (No Oven Needed).

Matambre Cooked in Milk (No Oven Needed)

Karen Zubiaurre
Karen Zubiaurre @karenZubiaurre
San José De Mayo Uruguay

My family loves matambre! Since it takes several hours to cook, I make a big batch and freeze it in portions. If you haven’t tried it, I highly recommend it—it’s delicious, and after thawing, it tastes and feels just as good as fresh!

My family loves matambre! Since it takes several hours to cook, I make a big batch and freeze it in portions. If you haven’t tried it, I highly recommend it—it’s delicious, and after thawing, it tastes and feels just as good as fresh!

Read more

Matambre Cooked in Milk (No Oven Needed)

Karen Zubiaurre
Karen Zubiaurre @karenZubiaurre
San José De Mayo Uruguay

My family loves matambre! Since it takes several hours to cook, I make a big batch and freeze it in portions. If you haven’t tried it, I highly recommend it—it’s delicious, and after thawing, it tastes and feels just as good as fresh!

My family loves matambre! Since it takes several hours to cook, I make a big batch and freeze it in portions. If you haven’t tried it, I highly recommend it—it’s delicious, and after thawing, it tastes and feels just as good as fresh!

Read more
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Ingredients

3 1/2 hours
Serves many
  • 3 1/3 poundsmatambre (flank steak)
  • 8 1/2 cupsmilk (2 liters)
  • 2 sprigsfresh rosemary
  • Salt, to taste
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Steps

3 1/2 hours
  1. 1

    First, I use a large pot (about 12 quarts). If your pot is smaller and you use all the milk, it might boil over quickly. In that case, start with 4 1/4 cups milk (1 liter) and add more hot milk as it cooks down, before it starts to stick. Cut the matambre into pieces; since mine was thin, I left the pieces fairly large. Pour the milk into the pot and add all the matambre.

    A picture of step 1 of Matambre Cooked in Milk (No Oven Needed).
    A picture of step 1 of Matambre Cooked in Milk (No Oven Needed).
    A picture of step 1 of Matambre Cooked in Milk (No Oven Needed).
  2. 2

    Add salt and the well-washed rosemary. Cover and cook over high heat for a while. Stir about every 15 minutes to prevent sticking. After about an hour, lower the heat to the minimum so it cooks slowly and doesn’t stick.

    A picture of step 2 of Matambre Cooked in Milk (No Oven Needed).
    A picture of step 2 of Matambre Cooked in Milk (No Oven Needed).
    A picture of step 2 of Matambre Cooked in Milk (No Oven Needed).
  3. 3

    It took me 3 hours to get it tender. Sometimes, if the matambre is thick, it may take longer, or if it’s tough, it can take much more time. If you have time, you can soak it in milk overnight to help tenderize it. It turned out delicious! Serve with mashed potatoes or rice.

    A picture of step 3 of Matambre Cooked in Milk (No Oven Needed).
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Karen Zubiaurre
Karen Zubiaurre @karenZubiaurre
Published in the US on April 16, 2026 14:02
San José De Mayo Uruguay
Amo cocinar y preparar cosas ricas para mi familia! Para mi estar en la cocina es como una terapia,es mi lugar favorito de la casa, es donde me olvido de los problemas y en donde descargo el estrés! Tengo un sólo hijo, se llama Santiago y junto a mi esposo son las personas que más amo en la vida y son mi mayor inspiración para cocinar. "Vivimos en un mundo cada vez más conectado, los últimos descubrimientos confirman lo que sabios de la Antigüedad ya conocían y practicaban, el Universo es uno y todo está relacionado,conectado de manera total e invisible."Que el alimento sea tu medicamento y que tu medicamento sea tu alimento" están hoy más vigentes que nunca, porque una de las conexiones más directas que tiene nuestro cuerpo con el medio, la naturaleza a la que pertenece y de la que forma parte es la Comida! Una buena alimentación evita carencias y excesos, a través de los alimentos podemos disponer de herramientas para mantener altas las defensas, evitando riesgos y preservando nuestra salud!Desde hace varios años comencé con una intolerancia al gluten y a la lactosa , tuve meses que tenia 0 de tolerancia a ambas y otros que podía comer normal. Actualmente puedo consumir poco gluten porque me genera alergia en la piel y mucho estreñimiento por eso verán en mis recetas que la mayoría son aptas para celíacos. Espero les sea de utilidad y si preparan algunas de mis recetas me encantaría ver la foto de como les quedó.
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Keywords

Flank Steak

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