Matambre
Description
To serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices drain off. It is refrigerated until chilled, then served as a hors d'oeuvre, cut into thin slices.
Ingredients
1 large flank steak -- butterflied
1/4 cup red wine vinegar
1 teaspoon garlic, finely chopped
1/2 teaspoon Thyme, dried
1 bunch spinach
2 carrots, peeled and cut lengthwise
2 eggs, hard-cooked and cut lengthwise
1 medium onion, thin sliced and cut into rings
2 tablespoons parsley, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
2 tablespoons vegetable oil
2 to 3 cups beef broth
1/4 cup red wine vinegar
1 teaspoon garlic, finely chopped
1/2 teaspoon Thyme, dried
1 bunch spinach
2 carrots, peeled and cut lengthwise
2 eggs, hard-cooked and cut lengthwise
1 medium onion, thin sliced and cut into rings
2 tablespoons parsley, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
2 tablespoons vegetable oil
2 to 3 cups beef broth
Methods/steps
Place the meat in a glass dish
Mix together the vinegar, garlic and thyme
Pour over the meat and let marinate for 1 or 2 hours at room temperature
Preheat the oven to 375 degrees F
Wash the spinach under cold running water; drain and trim off the stems
Spread the leaves evenly over the meat
Lay the carrots, in rows, across the grain of the meat
Place the egg quarters between the rows of carrots
Scatter the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and salt over all
Carefully roll up the meat with the grain, jellyroll fashion
Secure with toothpicks and lace up with string
Or tie with string at 1-inch intervals
Heat the oil in a dutch oven
Add the meat and brown well on all sides
Add the stock, cover tightly, and bake for 1 hour
Remove the matambre from the pan to a board and let rest for 10 minutes
Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices
Arrange on a heated platter and moisten with a little of the cooking broth
Mix together the vinegar, garlic and thyme
Pour over the meat and let marinate for 1 or 2 hours at room temperature
Preheat the oven to 375 degrees F
Wash the spinach under cold running water; drain and trim off the stems
Spread the leaves evenly over the meat
Lay the carrots, in rows, across the grain of the meat
Place the egg quarters between the rows of carrots
Scatter the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and salt over all
Carefully roll up the meat with the grain, jellyroll fashion
Secure with toothpicks and lace up with string
Or tie with string at 1-inch intervals
Heat the oil in a dutch oven
Add the meat and brown well on all sides
Add the stock, cover tightly, and bake for 1 hour
Remove the matambre from the pan to a board and let rest for 10 minutes
Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices
Arrange on a heated platter and moisten with a little of the cooking broth
Additional Tips
To serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices drain off. It is refrigerated until chilled, then served as a hors d'oeuvre, cut into thin slices.
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