We are not going to deny that the word matambre sounds very pretty and it is precisely what this classic cut of Argentine cuisine does, although with a lot of power. In essence it is a cut of meat that is rolled (hence the name rolled), stuffed with different ingredients such as eggs, chicken or various vegetables.
emerged as a form of take advantage of less noble parts of the cutting, something in which Argentines are experts, this recipe consists of a piece of fine meat, but smooth that tastes like the leather of the animal from its ribs, which can be pork or veal.
Two options thus open up around it, such as the rolled matambre, which is usually consume as a cold cut or in a sandwich and sandwiches, and the option of the pizza matambre, which has nothing of this Italian dish, but is cooked on the grill.
At home the most practical thing is to roast it in the oven, although it can also be cooked in a saucepan after tying it well with twine so that it does not come loose, just as we would do with a round of veal or a stuffed chicken.
Boil the eggs and peel them then we season the matambre and sprinkle the garlic powder. Fill them with the peppers, the grated carrot and the three hard-boiled eggs.
We close it by rolling it on itself and we leave it fixed with some toothpicks. We put in an oven source with the water and the wine in the bottom and Bake at 220ºC for 35 minutes along with onion.
we withdraw, we passed all the juices and the onion with a hand blender and let cool a little and cut into slices of about two centimeters.
Serve hot with the roast juice aside.
Cooking rope ø 2 mm 500g = ca. 360m – Kitchen Rope Cooking Thread Cotton Rope and White Rope
With what to accompany the Argentine matambre
It depends on what we want to do with the matambre, the options to accompany it change. If we eat it hot we can garnish it with mashed potatoes or a chimichurri sauce, but it can also go in as a cold meat in a roasted afternoon where we give out entrails, vacuum, roast strip or ribeye and it will be wonderful next to a provoleta .
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