Matambre?

[Verminskti]

Looking at Matambre and thinking that might work.

Firstly can we translate that cut of beef to English? From wikipedia "Matambre is cut from the same place that the flank steak is cut from in US cuts. It is taken from the lower part of the cow and is part of the diaphragm muscle of the cow. It is the outer portion of the muscle where the muscle attaches to the body wall."

Second can this be low and slowed? The best I can see is someone cooking in foil on a grill else it's slow boiled in a dutch oven.

Third does anyone have good suggestion of the recipe? It'll be a few weeks before I'm in a position to get some made so will be researching for a while and planning. Any help would be appreciated!

[essexsmoker]

I would think most stuff can be done low and slow, it is tailored to tough meat. If it's that tough then maybe try foiling for a good few hours and take it off at the end to dry out again.