Traditional matambre a la pizza

Ingredients

• 1.4 kg beef matambre (flank or rose meat)
• 1.5 l pasteurized semi-skimmed milk 1.5% fat
• 4 cloves white garlic clove
• 2 leaves dried bay leaf
• 1 tsp whole black peppercorns
• 1 tbsp coarse gray sea salt
• 250 g cooked pizza tomato sauce
• 350 g shredded cow's milk mozzarella 45% fat
• 2 pieces fresh round vine tomato
• 80 g pitted green olives in brine
• 1 tbsp dried oregano
• 1 tsp dried sweet pepper flakes
• 1 tbsp extra-virgin olive oil
• 2 pinches fine sea salt

Method

1. Lay the beef matambre flat on a large cutting board. Using a sharp trimming knife, pare away the excess surface fat and tough outer silverskin, leaving a thin protective layer of fat to keep the meat juicy.
2. Place the cut of meat in a large stockpot. Pour in the pasteurized semi-skimmed milk 1.5% fat to submerge the meat, then add the crushed white garlic cloves, dried bay leaves, whole black peppercorns, and coarse gray sea salt.
3. Bring to a gentle simmer over medium heat, then lower the heat to minimum. Partially cover and let poach very gently for about 1 1/2 to 2 hours, until the tip of a knife slides into the meat with no resistance.
4. Carefully lift the matambre from the hot liquid using tongs. Transfer it to a wire rack to drain for 10 minutes, then pat both sides thoroughly dry with paper towels to remove all surface moisture.
5. Preheat your oven to 220 °C (425 °F) with the broiler set to high. Lightly grease a baking sheet with a drizzle of extra-virgin olive oil, then arrange the matambre flat on the sheet, fat-side down and lean-side facing up.
6. Spread the cooked pizza tomato sauce evenly over the top of the matambre, leaving a 1-centimeter border around the edges.
7. Scatter the shredded cow's milk mozzarella 45% fat evenly across the entire surface to form a dense, uniform layer.
8. Rinse and thinly slice the fresh round vine tomatoes, then arrange the slices over the cheese.
9. Top with the pitted green olives in brine, sprinkle with the dried oregano and dried sweet pepper flakes, then lightly season the tomato slices with fine sea salt.
10. Slide the baking sheet onto the upper third rack of the oven and bake for 10 to 12 minutes, until the cheese is melted, bubbling, and blistered with golden spots.
11. Remove from the oven, drizzle the toppings with a thin ribbon of extra-virgin olive oil, and let rest for 2 minutes before slicing into generous rectangular portions.

Nutrition

Per serving

Energy

936.7 kcal

Protein

99.54 g

Carbohydrate

25.52 g

Fat

48.48 g

Fibre

2.95 g

Calcium

1002.69 mg

Iron

2.15 mg

Magnesium

101.42 mg