Matambre Cooked in Milk (No Oven Needed)

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!
Matambre Cooked in Milk (No Oven Needed)
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!
Steps
- 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.
- 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.
- 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.
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