Matambre practically an institution. It's prepared with a thin cut of beef, usually from the area between the ribs and the hide (hence the name "mata-hambre" or "hunger-killer"). Traditionally, matambre is grilled to perfection or stuffed and rolled, then slow-cooked to achieve a tender and juicy texture. Naturally gluten-free, it embodies the essence of the Argentine barbecue (asado) and is perfect for meat lovers.

Matambre, Argentinian rolled beef

Argentina

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

Difficulty: Intermediate Servings: 8 Special regime:

Naturally gluten-free

Recipe themes: N Christmas

Ingredients

Servings

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

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

• 1 peeled carrot cut into thin sticks

• 1 red bell pepper, cut into strips

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

• 3 cloves of garlic, finely chopped

• 100g of cheese as mozzarella, for a melty touch)

• Salt and pepper, to taste

• 1 tsp paprika

• 1 tsp dried oregano

• 1 lemon juice

• Kitchen twine to hold the roll together

Preparation

1. Prepare the marinade: In a bowl, combine the minced garlic, lemon juice, paprika, oregano, salt, and pepper. Lay the beef matambre flat and generously coat it with the marinade. Let it marinate for at least 1 hour in the refrigerator.
2. Add the topping: Spread the chopped spinach (or parsley), carrot sticks, red bell pepper strips, and hard-boiled egg wedges evenly over the matambre. If adding cheese, arrange it in thin slices over the topping.
3. Rolling the meat: Roll the matambre tightly around itself to keep the ingredients inside. Use kitchen twine to tie the roll at regular intervals so it retains its shape during cooking.
4. Slow cooking: Preheat your oven to 160°C (325°F). Place the rolled matambre in a baking dish and cover it with aluminum foil. Bake for approximately 1½ to 2 hours, basting occasionally with the cooking juices to keep the meat tender.
5. Alternative (traditional) cooking method: You can also cook the rolled matambre in vegetable broth. Place it in a large pot, cover with broth, bring to a boil, then simmer over low heat for 1 hour and 30 minutes.
6. Resting and slicing: Once the matambre is cooked, let it rest for a few minutes before removing the string. Then slice the roulade to reveal the beautiful layers of filling.
7. Serving suggestion: Serve the rolled matambre warm or at room temperature, accompanied by a salad or roasted potatoes. It is also delicious with chimichurri sauce to enhance its flavors.

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

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