Preparation

The matambre is cleaned of the excess fat and marinated for about two hours with half the minced garlic, the paprika, half the oil, half the oregano, half the black pepper, the salt and the pepper from cayenne.
While a tomato sauce is prepared by browning the rest of the minced garlic in the rest of the oil to which the tomato is added and it is left to cook seasoned with the sugar, the rest of the pepper, the broth and the oregano.
The matambre is placed in a baking dish and roasted until tender, covering it at the beginning of cooking with an aluminum foil, when it is pierced and a whitish juice comes out, the tomato sauce and the broken cheese are distributed over it diced so that it melts with the heat.
it is served as soon as the cheese begins to take a little color,

Ingredients

  • 2 teaspoons ground black pepper
  • 2 tablespoons oregano
  • 1/2 teaspoon of pepper
  • 200 g mozzarella cheese
  • 1 pinch of salt
  • 1 beef stock cube
  • 1.5 kilos of matambre or cow fin
  • 1/2 teaspoon cayenne pepper
  • 4 cloves of garlic
  • 1 teaspoon of sugar
  • 1 kilo of natural tomato crushed
  • 1 glass of olive oil