Matambre is an emblematic dish of Argentina, where meat is a true institution . This dish is prepared with a thin cut of beef, generally from the part between the ribs and the leather (hence the name “mata-hambre” or “hunger-killer”). Traditionally, matambre is grilled to perfection or stuffed and rolled, then slowly cooked to a tender, juicy texture. Naturally gluten-free, it embodies the essence of Argentinian barbecue (asado) and is perfect for meat lovers

Matambre, Argentinian rolled beef

Argentina

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Preparation time 30 mins Cooking time 90 mins Rest time 1 mins Total time 2 hrs 1 min

Difficulty: Intermediate Servings: 8

Author: Gluten Escape Recipe themes: N Christmas

Ingredients

Servings

• 1 kg of beef matambre, defatted and flattened (thin, wide slice or steak)

• 3 hard-boiled eggs, peeled and cut into quarters

• 1 carrot peeled and cut into thin sticks

• 1 red pepper, cut into strips

• 100 g fresh spinach or flat-leaf parsley, chopped

• 3 cloves of garlic, finely chopped

• 100 g of cheese (optional, mozzarella type, for a soft touch)

• Salt and pepper, to taste

• 1 tsp paprika

• 1 tsp dried oregano

• 1 lemon juice

• Kitchen string to hold the roll

Preparation

1. Prepare the marinade: In a bowl, combine the chopped garlic, lemon juice, paprika, oregano, salt and pepper. Spread the beef matambre flat and brush it generously with the marinade. Leave to marinate for at least 1 hour in the refrigerator.
2. Add the garnish: On the matambre, spread the chopped spinach (or parsley), carrot sticks, red pepper strips and hard-boiled egg quarters evenly. If you add cheese, distribute it in thin slices over the filling.
3. Roll the meat: Roll the matambre around itself tightly to keep the ingredients inside. Use kitchen twine to tie the roll at regular intervals, so it keeps its shape while cooking.
4. Slow cooking: Preheat your oven to 160°C. Place the rolled matambre in a baking dish and cover with aluminum foil. Cook in the oven for about 1.5 to 2 hours, basting occasionally with the cooking juices to keep the meat tender.
5. Alternative (traditional), cooking in water: You can also cook the rolled matambre in vegetable broth. Place it in a large saucepan, cover with broth, bring to the boil, then simmer over low heat for 1 hour 30 minutes.
6. Resting and cutting: Once the matambre is cooked, let it rest for a few minutes before removing the string. Then cut the roll into slices to reveal the beautiful layers of stuffing.
7. Tasting tip: Serve the rolled matambre hot or at room temperature, accompanied by a salad or roasted potatoes. It’s also delicious with chimichurri sauce to enhance its flavors.

Keywords: Argentinian Matambre, gluten-free South American recipe, gluten-free beef recipe

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