SMOKED MATAMBRE PIZZA STYLE
INGREDIENTS
1 Matambre from beef or pork
300g Mozzarella cheese
400g Cooked ham
2 Tomatoes
Salt
Oregano
Green olives
STEP BY STEP
A very easy and effective recipe to make in your Kamado Argentino.
We recommend starting by tenderizing the matambre using some of the known techniques or your preferred method.
Light the kamado with less charcoal than usual if you plan to cook only the matambre, for two reasons: We want to achieve a low temperature of no more than 110°C, and it’s a very thin cut that will cook quickly.
Once lit, clean the matambre of any excess fat, season with salt and pepper to taste, add wood chips to the coals, and let the matambre cook by placing it on the grill with the side with the most fat facing down.
Next, remove it from the kamado to avoid overcooking, flip it over, and top it with the cheese, letting it cook for 10 – 15 minutes depending on your preferred level of doneness and the temperature of the kamado.
Remove from the kamado, add the ham, tomatoes cut into julienne strips, oregano, and olives.
Ready to serve!