Matambre - Stuffed Rolled Beef
Flavors of Argentina. A traditional dish that can be served either hot or cold. Its name literally means "kills hunger." Matambre is made with beef or poultry.
⏱️ Prep: 15 min🍳 Cook: 120 min
Ingredients
| 1.3 kg | Beef flank steak or other braising cut | |
| 1 | Onion, coarsely chopped | |
| 60 ml | Wine vinegar | |
| — | Salt, pepper, thyme and parsley | |
| 450 g | Spinach | |
| 375 ml | Fresh breadcrumbs | |
| 3 tbsp | 45 ml | Milk |
| 4 | Bacon slices | |
| 4 | Carrots | |
| 5 | Hard-boiled eggs | |
| 125 ml | Peas | |
| 500 ml | Beef broth | |
| 250 ml | Water | |
| — | Salt and pepper |
Instructions
Preheat oven to 180C (350F).
- In a deep dish, marinate the beef overnight with the vinegar, onion, parsley, thyme, salt and pepper.
- The next day, cut the carrots into thin sticks and cook in boiling water.
- Cut the bacon into small pieces and fry in a skillet until crispy. Assembly and cooking:
- Spread the beef flank out on a work surface; if it is too thick, butterfly it (slice it horizontally almost all the way through and open it up like a book).
- Cover with the spinach leaves.
- In a bowl, combine the breadcrumbs, peas, bacon bits, milk, salt and pepper; spread the mixture over the spinach.
- Spread the carrots over top; arrange the hard-boiled eggs in a line down the centre.
- Roll up tightly; tie like a roast; place in a pot and add the broth and water.
- Cook for 90 minutes or longer in a 180C (350F) oven until the meat is tender.
- Let rest 10 minutes; remove the string; slice and serve hot with the cooking juices, or cold, either plain or with a mustardy mayonnaise.