A fresh holiday roast from South America

In search of a fresh holiday roast, we looked to South America, where we found a solution that transforms a challenging cut of meat into an impressive, robustly flavored centerpiece.

In Argentina and Uruguay, the most prized cuts of beef were historically sent off to prosperous cities, leaving behind the cheapest, least desirable cuts — including a long, thin, extremely tough piece of meat taken from near the upper ribs and skin. The cut is known as matambre, an amalgam of the Spanish words “matar” and “hambre” that translates to “hunger killer.”

Farmhands employed various techniques to make matambre palatable: salting it, pounding it, even soaking it in milk overnight to tenderize the meat.


Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button