Matambre
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Prep Time
1 hr
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Cook Time
1 hr 30 mins
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Resting Time
15 hrs
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Total Time
2 hrs 30 mins
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Servings
18 slices
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Calories
70 kcal
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Course
Main Course
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Cuisine
Argentinian
Matambre
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Matambre is the name of a very thin cut of beef and also the name of the rolled beef dish in Argentina and other Latin American countries.
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Ingredients
- 3 lb beef matambre or thin slices of beef filet, defatted
For the marinade
- ½ cup white vinegar
- ¼ cup vegetable oil
- 4 tablespoons parsley flat-leaf, chopped
- 3 cloves garlic , pressed
- 1 teaspoon Chili pepper ground
- 1 tablespoon thyme
- 1 tablespoon oregano
- 3 tablespoons water , at room temperature
- salt
- black pepper
For the stuffing and baking
- 2 white sandwich bread soaked then drained, large slices
- 3 egg beaten
- 3 tablespoons cheese grated
- 2 carrot small
- 2 bay leaf
- 1 red bell pepper julienned, large
- 3 tablespoons parsley flat-leaf, chopped
- 5 egg hard boiled
- 2 gelatin sheets rehydrated and cut very finely into threads
- ½ cup beef broth , at room temperature
Equipment
- cooking twine
- parchment paper
- plastic wrap
Instructions
- In a bowl, mix the ingredients needed for the marinade, add the 3 tablespoons of water and immerse the beef.
- Cover the bowl with plastic wrap and leave to marinate for 10 hours in the refrigerator.
- After the meat has marinated, mix the wrung out sandwich bread and the eggs in a bowl. Add the grated cheese and parsley.
- Drain the meat well, remove the excess herbs from the surface and spread the meat on a large rectangle of baking paper or plastic wrap, brushed with oil.
- Using a spatula, delicately spread the egg and grated cheese paste, and the julienned carrots.
- Line the hard-boiled eggs on top, without cutting them.
- Sprinkle the entire stuffing with the gelatin threads and half the parsley.
- Carefully lift the edges inward and roll the matambre, holding it tightly with each turn and leaving the paper or plastic wrap facing outward, which will help press the roll.
- Tie the matambre with several turns of plastic wrap, like a roast.
- In a pot filled with cold water, pour the beef broth with all the rest of the ingredients needed for cooking without forgetting the remaining parsley.
- Add the beef roll and cover with room temperature water.
- Cover the pot and cook for 1 hour 30 minutes, 15 minutes over medium to high heat, then 1 hour 15 minutes over low to medium heat.
- Turn off the heat and let the roll cool completely in the pot.
- When the matambre is completely cooled, remove it from the pot, squeeze it gently to remove excess liquid, then place it in the refrigerator for at least 5 hours.
- Remove the parchment paper or plastic wrap, then the kitchen twine.
- Slice the matambre to serve.
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