Milonga Suprema Recipe

Introduction to Milonga Suprema

Milonga Suprema is a flavorful dish that brings together the rich traditions of South American and Italian cuisine. This masterpiece is believed to have originated in the vibrant neighborhoods of Buenos Aires, where Italian immigrants fused their beloved culinary techniques with local ingredients. The term "Milonga" refers to a style of music and dance, but in culinary terms, it signifies a harmonious blend of cultures. It is a dish that boasts a robust and hearty profile, perfect for gatherings and creating memorable culinary experiences.

Milonga Suprema typically includes a base of marinated meat, a medley of vegetables, and select spices that culminate in a symphony of flavors. To truly appreciate the intricacies of this dish, let's delve into its components, preparation, and the art of serving it to highlight its cultural significance.

Ingredients for Milonga Suprema

1. Beef - 500g of flank steak
2. Olive Oil - 2 tablespoons
3. Garlic - 4 cloves, minced
4. Onion - 1 large, sliced
5. Bell Pepper - 1 large, julienned
6. Tomato Paste - 2 tablespoons
7. Red Wine - 1 cup
8. Oregano - 1 teaspoon
9. Paprika - 1 teaspoon
10. Salt - to taste
11. Black Pepper - to taste
12. Bay Leaf - 1
13. Beef Broth - 500ml
14. Carrots - 2, sliced
15. Potatoes - 3, chopped

Preparing Milonga Suprema

Marinating the Beef

Begin by preparing the beef. To infuse the meat with a depth of flavor, marinate it in a mixture of olive oil, minced garlic, onion, and a blend of spices including oregano, paprika, salt, and black pepper. Allow it to sit for at least an hour or overnight for enhanced flavor penetration.

Preparing the Vegetables

While the beef is marinating, prep the bell pepper, carrots, and potatoes. The bell pepper should be cut into julienne strips, the carrots into thin rounds, and the potatoes into bite-sized cubes. These vegetables will form the hearty backbone of the dish, adding both texture and earthy sweetness.

Cooking Process for Milonga Suprema

Browning the Beef

Heat some olive oil in a large pot over medium-high heat. Add the marinated beef, browning each side to lock in the juices. This process caramelizes the exterior, creating a rich, charred flavor. Once browned, remove the beef from the pot and set aside.

Sautéing the Vegetables

In the same pot, add a bit more olive oil if needed. Sauté the sliced onion until translucent, then introduce the garlic and bell pepper. Allow the vegetables to soften, absorbing the delicious juices left behind by the beef.

Building the Sauce

To the sautéed vegetables, add tomato paste, stirring to coat the veggies and cook out the raw flavor of the paste. Deglaze the pot with a cup of red wine, scraping up any browned bits sticking to the pot—these are packed with flavor. Allow the alcohol to cook off, reducing the liquid slightly before stirring in the beef broth.

Simmering the Stew

Return the beef to the pot along with the marinade juices, sliced carrots, and chopped potatoes. Add a bay leaf for additional flavor. Cover the pot and let it all simmer on low heat. Use your cooking timer, allowing the stew to go for approximately 1.5 to 2 hours. This slow cooking ensures the beef becomes tender and infuses the broth with its rich flavors.

Serving and Enjoying Milonga Suprema

Once the beef is tender and the sauce has thickened, remove the bay leaf. Taste and adjust the seasoning with additional salt or black pepper as desired. Ladle the stew into bowls, ensuring each serving is a balanced mix of beef and vegetables.

Milonga Suprema can be paired beautifully with a crusty bread, allowing guests to sop up the rich sauce. Alternatively, serve the stew over a bed of rice or alongside mashed potatoes for a satisfying meal that blends heartiness with finesse. It's an ideal dish for communal dining, encouraging conversation and an appreciation for culinary traditions. Enjoy this dish with a fine glass of red wine to elevate its flavors.