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Matambre - Stuffed Rolled BeefTheWorldWideGourmet.com

Flavors of Argentina

Total time: more than 2 hr

Preheat oven to 180°C. (350°F.)
Preparation time: 15 minutes
Marinating time: About 12 hours or overnight
Cooking time: About 2 hours or longer, depending on the cut

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:124.4 kcal

Proteins:13.3 g

Fats:5.2 g

Carbohydrate:5.8 g

Fibers:1 g

Sugar:1.7 g

Cholesterol:55.4 mg

Sodium:461.7 mg

Calcium:36.3 mg

Energy:797 kcal

Proteins:85 g

Fats:33.2 g

Carbohydrate:37 g

Fibers:6.1 g

Sugar:10.6 g

Cholesterol:354.9 mg

Sodium:2958.5 mg

Calcium:232.6 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1300

g

beef flank steak or other braising cut

1

onion, coarsely chopped

60

ml

wine vinegar

salt, pepper, thyme and parsley

*Filling

450

g

spinach

375

ml

fresh breadcrumbs

45

ml

milk

4

slices of bacon

4

carrots

5

hardboiled eggs

125

ml

peas

500

ml

beef broth

250

ml

water

salt and pepper

METHOD

  1. In a deep dish, marinate the beef overnight with the vinegar, onion, parsley, thyme, salt and pepper;
  2. the next day, cut the carrots into thin sticks, cook in boiling water;
  3. cut the bacon into small pieces and fry in a skillet until crispy.

Assembly and cooking

  1. Spread the beef flank out on a work surface; if it is too thick, butterfly it (i.e., slice it horizontally almost all the way through and open it up like a book);
  2. cover with the spinach leaves;
  3. in a bowl, combine the breadcrumbs, peas, bacon bits, milk, salt and pepper; spread the mixture over the spinach;
  4. spread the carrots over top; arrange the hard boiled eggs in a line down the centre;
  5. roll up tightly; tie like a roast; place in a pot and add the broth and water;
  6. cook for 90 minutes or longer in a 180° C (350° F) oven until the meat is tender;
  7. let rest 10 minutes; remove the string; slice and serve hot with the cooking juices, or cold, either plain or with a mustardy mayonnaise.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot

CHEF'S NOTES

This is a traditional dish that can be served either hot or cold. Its name literally means "kills hunger."



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