Matambre

Ingredients

• 1.25 kgtrimmed beef matambre, or thin slices of beef fillet
• 125 mlcolourless spirit vinegar
• 60 mlneutral vegetable oil
• 4 tablespoonschopped flat-leaf parsley
• 3 clovesgarlic, crushed
• 1 teaspoonground chilli
• 1 tablespoonthyme
• 1 tablespoonoregano
• 3 tablespoonswater, at room temperature
• to tastesalt
• to tasteblack pepper
• 2 large sliceswhite sliced bread, soaked and squeezed out
• 3eggs, beaten
• 3 tablespoonsgrated cheese
• 2 smallcarrots
• 2bay leaves
• 1 largered pepper, cut into thin strips
• 3 tablespoonschopped flat-leaf parsley
• 5hard-boiled eggs
• 7 ggelatine, rehydrated and cut into very fine strands
• 250 mlbeef stock, at room temperature
• as neededkitchen string
• as neededbaking parchment
• as neededcling film

Instructions

1. 1

   Mix the marinade

   In a bowl, combine the ingredients for the marinade, add the 3 tablespoons of water and put the beef into the mixture.

2. 2

   Marinate the beef

   Cover the bowl with cling film and leave the beef to marinate in the fridge for 10 hours.

3. 3

   Make the filling

   Once the marinating time is over, mix the squeezed-out bread and the 3 beaten eggs in a bowl. Stir in the grated cheese and parsley.

4. 4

   Lay out the beef

   Drain the beef well and remove excess herbs from its surface. Spread it over a large rectangle of baking parchment or cling film brushed with oil.

5. 5

   Spread the filling

   Use a spatula to gently spread the egg and cheese mixture over the beef, then add the carrots cut into thin strips.

6. 6

   Arrange the eggs

   Place the hard-boiled eggs in a line on top, leaving them whole.

7. 7

   Add gelatine

   Scatter the gelatine strands over the filling, along with half of the parsley.

8. 8

   Roll the beef

   Carefully lift the edges towards the middle and roll up the matambre, holding it firmly with each turn. Keep the parchment or cling film on the outside to help compress the roll.

9. 9

   Tie the roll

   Tie the matambre several times with kitchen string, as you would a joint of meat.

10. 10

    Prepare the pot

    Pour the beef stock into a large pot of cold water, then add all the remaining ingredients needed for cooking, including the rest of the parsley.

11. 11

    Add the matambre

    Put the beef roll into the pot and cover it with room-temperature water.

12. 12

    Cook the roll

    Cover the pot and cook for 1 hour 30 minutes: 15 minutes over medium-high heat, followed by 1 hour 15 minutes over medium-low heat.

13. 13

    Cool in the pot

    Turn off the heat and leave the roll in the pot until it has cooled completely.

14. 14

    Chill the matambre

    When completely cool, remove the roll from the pot and gently press out excess liquid. Refrigerate it for at least 5 hours.

15. 15

    Remove the wrapping

    Take off the baking parchment or cling film, then remove the kitchen string.

16. 16

    Slice to serve

    Cut the matambre into slices to serve.

What is matambre?

In Argentina and other parts of Latin America, matambre refers both to a thin cut of beef and to a rolled beef dish made with it. This version layers the beef with a savoury egg, bread and cheese filling, plus vegetables and whole hard-boiled eggs.

Rolling the filling inside the beef gives each chilled slice a distinctive pattern. Marinating, gentle cooking and a long chill help the roll hold together for slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 17g protein, 4g carbs, 10g fat.

The beef and eggs provide most of the protein, while the bread and carrots contribute carbohydrates. Oil, eggs and cheese account for much of the fat; serve a slice with a generous salad or cooked vegetables to balance the plate.

The beef and marinade

Cut choice: A thin sheet of matambre is easiest to roll. If using thin slices of fillet instead, arrange them closely so they make a broad, even layer.

Marinade: Vinegar, oil, garlic, herbs and chilli season the beef during its long refrigeration. Drain it well before assembling, and remove clinging herbs so the surface is easier to roll.

Building the filling

Bread mixture: Squeeze out the soaked bread before mixing it with the beaten eggs, cheese and parsley. This makes a spreadable filling rather than a wet layer that can escape as you roll.

Vegetables and eggs: Cut the carrots into thin strips so they lie neatly across the filling. Keep the hard-boiled eggs whole and aligned to create a clear centre in each slice.

Rolling and tying

Even layers: Spread the filling gently and avoid piling it too thickly near the edges. Leave the wrapping underneath the beef as you roll, using it to guide and tighten the roll.

Secure binding: Tie the roll at several points so it stays closed during cooking. Do not pull the string so tightly that it cuts into the beef.

Gentle cooking

Heat stages: The recipe starts with 15 minutes over medium-high heat, then cooks for 1 hour 15 minutes over medium-low heat. Keep the pot covered and avoid a vigorous boil that could disturb the roll.

Cooling: Leave the matambre in the pot after turning off the heat, as directed. It needs to cool completely before chilling and slicing.

Chilling and serving

Firm slices: Refrigerate the cooled roll for at least 5 hours before removing its wrapping and string. A sharp knife and steady, even strokes help keep the filling in place.

At the table: Serve the slices cold or at room temperature with a crisp salad, pickled vegetables or bread. The recipe takes 150 minutes of cooking and handling time, plus the 10-hour marinade and at least 5 hours of chilling.

Recipe notes & tips

• Trim the beef well so excess fat does not make the roll greasy.
• Squeeze the soaked bread thoroughly before mixing the filling.
• Keep the hard-boiled eggs whole and place them in a straight line.
• Use the parchment or cling film to help guide and tighten the roll.
• Make sure the roll is completely cool before putting it in the fridge.
• Chill for at least 5 hours so the filling is easier to slice cleanly.

Variations

• Change the herbs: Use a different balance of thyme, oregano and parsley to suit your taste.
• Adjust the chilli: Reduce or increase the ground chilli to alter the heat.
• Add more pepper: Include extra thin strips of red pepper for a more colourful filling.
• Use beef fillet: Arrange thin slices of fillet closely as an alternative to a matambre cut.
• Serve with pickles: Add pickled vegetables on the side for a sharp contrast.

Common mistakes to avoid

• Wet beef: Drain it well and remove excess herbs before laying it out, so the roll is easier to handle.
• Loose filling: Squeeze the bread well and spread the mixture in an even layer to help prevent it escaping.
• Uneven roll: Keep the hard-boiled eggs aligned and roll with steady pressure for more even slices.
• Loose string: Tie the roll at several points so it stays closed while cooking.
• Boiling too hard: Lower the heat after the first 15 minutes and cook the remaining 1 hour 15 minutes over medium-low heat.
• Slicing too soon: Let the roll cool completely and chill it for at least 5 hours before cutting.

How to store

Keep the cooked, chilled matambre covered in the fridge and eat within 3 days. Serve it cold or bring slices briefly to room temperature; if reheating, warm gently until heated through, as the filling may become less neat.

Frequently asked questions