Matambre a la Leche with Oregano and Garlic

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

A thin beef flank (matambre) braised slowly in milk with garlic and oregano until fork-tender, then topped with mozzarella and browned under the broiler. This Uruguayan-inspired beef recipe (gluten-free), ready in about 120 minutes, pairs whole milk, garlic cloves, sliced, bay leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 lb beef matambre (thin flank / rose meat), trimmed
• 5 cups whole milk
• 4 garlic cloves, sliced
• 2 bay leaves
• 1 tsp dried oregano
• 1/4 tsp ground nutmeg
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup grated Parmesan
• 1 tbsp butter
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Heat the oven to 350°F. Trim the excess fat from the matambre and season it with salt and pepper.
2. Step 2: Lay the meat flat in a buttered roasting pan, folding it if needed.
3. Step 3: Pour the milk over it to cover, then add the garlic, bay leaves, oregano and nutmeg.
4. Step 4: Cover with foil and braise 1 1/2 hours, until the meat is tender and the milk has reduced and thickened.
5. Step 5: Uncover and scatter the mozzarella and Parmesan over the top.
6. Step 6: Bake uncovered 10–15 minutes, or broil briefly, until bubbling and golden. Slice and serve with the reduced milk sauce.