Matambre

Matambre is the name of a very thin cut of beef and also the name of the rolled beef dish in Argentina and other Latin American countries.

📝 Ingredients

• 3 lb defatted beef matambre ((or thin slices of beef filet))
• 1/2 cup white vinegar
• 1/4 cup vegetable oil
• 4 tablespoons chopped flat-leaf parsley
• 3 cloves garlic (, pressed)
• 1 teaspoon ground chili pepper
• 1 tablespoon thyme
• 1 tablespoon oregano
• 3 tablespoons water (, at room temperature)
• Salt
• Pepper
• 2 large slices white sandwich bread (, soaked then drained)
• 3 eggs (, beaten)
• 3 tablespoons grated cheese
• 2 small carrots
• 2 bay leaves
• 1 large red bell pepper (, julienned)
• 3 tablespoons chopped flat-leaf parsley
• 5 hard boiled eggs
• 2 sheets gelatin (, rehydrated and cut very finely into threads)
• 1/2 cup beef broth (, at room temperature)
• Cooking twine
• Parchment paper
• Plastic wrap

👨‍🍳 Instructions

1. 1In a bowl, mix the ingredients needed for the marinade, add the 3 tablespoons of water and immerse the beef.
2. 2Cover the bowl with plastic wrap and leave to marinate for 10 hours in the refrigerator.
3. 3After the meat has marinated, mix the wrung out sandwich bread and the eggs in a bowl. Add the grated cheese and parsley.
4. 4Drain the meat well, remove the excess herbs from the surface and spread the meat on a large rectangle of baking paper or plastic wrap, brushed with oil.
5. 5Using a spatula, delicately spread the egg and grated cheese paste, and the julienned carrots.
6. 6Line the hard-boiled eggs on top, without cutting them.
7. 7Sprinkle the entire stuffing with the gelatin threads and half the parsley.
8. 8Carefully lift the edges inward and roll the matambre, holding it tightly with each turn and leaving the paper or plastic wrap facing outward, which will help press the roll.
9. 9Tie the matambre with several turns of plastic wrap, like a roast.
10. 10In a pot filled with cold water, pour the beef broth with all the rest of the ingredients needed for cooking without forgetting the remaining parsley.
11. 11Add the beef roll and cover with room temperature water.
12. 12Cover the pot and cook for 1 hour 30 minutes, 15 minutes over medium to high heat, then 1 hour 15 minutes over low to medium heat.
13. 13Turn off the heat and let the roll cool completely in the pot.
14. 14When the matambre is completely cooled, remove it from the pot, squeeze it gently to remove excess liquid, then place it in the refrigerator for at least 5 hours.
15. 15Remove the parchment paper or plastic wrap, then the kitchen twine.
16. 16Slice the matambre to serve.