Matambre

Name: Matambre
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 18 slices
Ingredients: 3 lb defatted beef matambre; ½ cup white vinegar; ¼ cup vegetable oil; 4 tablespoons chopped flat-leaf parsley; 3 cloves garlic; 1 teaspoon ground chili pepper; 1 tablespoon thyme; 1 tablespoon oregano; 3 tablespoons water; salt; pepper; 2 large slices white sandwich bread; 3 eggs; 3 tablespoons grated cheese; 2 small carrots; 2 bay leaves; 1 large red bell pepper; 3 tablespoons chopped flat-leaf parsley; 5 hard boiled eggs; 2 sheets gelatin; ½ cup beef broth; cooking twine; parchment paper; plastic wrap

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Prep Time
1 hr
Cook Time
1 hr mins
Resting Time
15 hrs
Total Time
2 hrs 30 mins
Servings
18 slices
Calories
70 kcal
Course
Main Course
Cuisine
Argentinian

Matambre

Travis Saunders

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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

Servings

3 lb defatted beef matambre (or thin slices of beef filet)

For the marinade

½ cup white vinegar
¼ cup vegetable oil
4 tablespoons chopped flat-leaf parsley
3 cloves garlic , pressed
1 teaspoon ground chili pepper
1 tablespoon thyme
1 tablespoon oregano
3 tablespoons water , at room temperature
salt
pepper

For the stuffing and baking

2 large slices white sandwich bread , soaked then drained
3 eggs , beaten
3 tablespoons grated cheese
2 small carrots
2 bay leaves
1 large red bell pepper , julienned
3 tablespoons chopped flat-leaf parsley
5 hard boiled eggs
2 sheets gelatin , rehydrated and cut very finely into threads
½ cup beef broth , at room temperature

Equipment

cooking twine
parchment paper
plastic wrap

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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.