Traditional matambre al verdeo

Ingredients

• 1.2 kg beef matambre (rose meat or flank cut)
• 1 l pasteurized reduced-fat milk (2%)
• 2 leaves dried bay leaf
• 1 tsp whole black peppercorns
• 2 bunches fresh scallions
• 4 cloves garlic clove
• 2 tbsp refined sunflower oil
• 15 cl dry white wine
• 30 cl heavy cream (30% fat)
• 15 cl beef broth
• 1 tsp fine salt
• 1 pinch ground black pepper
• 1 pinch whole nutmeg

Method

1. Trim any excess surface fat from the beef matambre using a sharp knife without cutting into the meat, then pat thoroughly dry with paper towels.
2. Lay the meat flat or folded into a large Dutch oven. Pour in the reduced-fat milk, add the peeled and crushed garlic cloves, dried bay leaves, and black peppercorns, adding a splash of water if needed to completely submerge the meat.
3. Bring to a gentle simmer over medium heat at about 90 °C, immediately cover tightly with a lid, and reduce the heat to low. Simmer gently for 1 hr 45 min to 2 hr, until a knife tip slides through effortlessly or the internal temperature reaches 92 °C.
4. Lift the meat out of the poaching liquid with a slotted spoon, drain on a cutting board, and let rest for 10 minutes before slicing into uniform 5 cm (2-inch) pieces.
5. Rinse the fresh scallions under cold water and separate the white bulbs from the green tops. Thinly slice the white parts and cut the green tops into neat 5 mm bias-cut slices, reserving a handful of raw greens for garnish.
6. Heat the refined sunflower oil in a large, deep skillet or saute pan over high heat until it reaches 180 °C. Add the meat pieces and sear for 3 to 4 minutes per side until a crisp, deeply golden crust develops, then transfer to a plate.
7. Lower the heat to medium at 140 °C, add the sliced scallion whites to the rendered pan drippings, and sweat for 4 to 5 minutes, stirring regularly, until tender and translucent without browning.
8. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spatula. Simmer over medium-high heat for 3 minutes until reduced by half and the alcohol aroma has cooked off.
9. Stir in the heavy cream and beef broth, then season with fine salt, ground black pepper, and a fresh grating of whole nutmeg. Whisk gently and simmer over low heat at 85 °C for 6 to 8 minutes, until the sauce coats the back of a spoon.
10. Return the browned meat to the pan along with most of the sliced scallion greens. Simmer gently over low heat for 5 minutes until the meat is thoroughly heated through to at least 70 °C and nicely coated in the sauce.
11. Arrange the meat onto a warm serving platter, spoon the creamy sauce generously over the top, and garnish with the reserved raw scallion greens for a fresh finish.

Nutrition

Per serving

Energy

744.7 kcal

Protein

72.61 g

Carbohydrate

19.14 g

Fat

38.85 g

Fibre

1.29 g

Calcium

389.27 mg

Iron

0.91 mg

Magnesium

46.34 mg