The matambre, a beef cut located between the hide and the rib cage, is the base for Argentine roulade. For the stuffed matambre, it is flattened, seasoned, filled, rolled with hard-boiled eggs, cooked, and served in delicious slices. A Latin American classic that captivates palates. Enjoy your meal.
The stuffed matambre is a delicious traditional recipe in Latin America.
It is prepared with a mixture of flavorful ingredients and cooked slowly to achieve a tender and juicy texture.
Perfect to share at a family gathering or with friends.
Matambre
Ingredients
1 ½ kilogram of Beef matambre
3 Hard-boiled eggs
2 Garlic cloves
Parsley
1 Carrot
80 grams of Grated cheese
2 Bay leaves
Preparation
Step 1 : To prepare the stuffed matambre, start by flattening the piece of meat to give it an almost rectangular shape, then stretch it out on the table with the fat side facing up.
Step 2 : Season with salt and pepper.
Step 3 : Next, mix the filling ingredients and spread one-third of this mixture over the meat.
Step 4 : Place the hard-boiled eggs at the start of the filling and proceed to roll up the meat.
Step 5 : Sew up the roll at the ends and the center, or you can wrap it in plastic wrap.
Step 6 : The next step is to boil the stuffed matambre for approximately 2 hours, then let it cool in the broth.
Step 7 : Once cooled, remove it, press it, and cut into half-centimeter slices to serve.
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