Matambre, Argentinian rolled beef

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.

Preparation time: 30 minutes

Cooking time 90 minutes

Rest time: 1 minute

Total time 2 hrs 1 min

Difficulty: Intermediate

Servings: 8

Special diet: naturally gluten-free

Ingredients

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