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Matambre, Argentinian rolled beef

Argentinian Matambre

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

Preparation time 30 mins
Cooking time 90 mins
Rest time 1 mins
Total time 2 hrs 1 min
Difficulty: intermediary
Servings: 8
Ingredients
  • 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. 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. 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. 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. 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. 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. 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. 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
Read it online: https://glutenevasion.fr/recette/matambre-boeuf-roule-argentin/