WC Day 3 Recipe: Argentina

*Note: Each day of the group stage of the World Cup 2018 I will be making a meal from one of the countries playing that day.  A disappointing 1-1 draw and a missed PK by Messi was hard to watch, but it is only first game and games have been great so far!

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Argentina is a country that is all about their beef.  In fact, up until 2016 they were the country that consumed the most meat per capita (their neighbor Uruguay recently surpassed them slightly).  It is a country I have been privileged to visit twice and a culture I was lucky enough to marry into.

Matambre and Chorizo

Matambre refers to the cutaneous trunci muscle that lies on the outside of the carcass and spans from the chuck to the flank.  It is also known as Rose Meat in English speaking nations.  Chorizo is Argentine pork sausage.  The closest tasting thing here where I live is fresh Kielbasa.

Salt the Matambre.  Grill over medium heat coals until done.  Matambre should be cooked to well.

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Served here with Argentine beet salad and Argentine potato salad.  Serve with Malbec.

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