Matambre Arrollado (Rolled Stuffed Flank)

Name: Matambre Arrollado (Rolled Stuffed Flank)
Total time: 3 h
Yield: 8
Cuisine: Argentine
Ingredients: 1.5 kg Matambre (beef flank sheet), trimmed flat; 100 ml Red wine vinegar; 6 Garlic cloves, minced; 1 tbsp Dried oregano; 1 tsp Chilli flakes; 3 Carrots, cut into long batons and blanched; 4 Hard-boiled eggs; 2 Red peppers, roasted and peeled, in strips; 150 g Spinach leaves, blanched and dried; 4 tbsp Parsley, chopped; 1 tbsp Salt and black pepper; 3 m Kitchen string; 2 L Beef stock, to cover

Matambre — the thin rose-coloured sheet of muscle between the steer's skin and its ribs, the one it twitches to shake off flies — laid flat, covered with carrot, boiled egg, peppers and parsley, rolled tight, tied and simmered. Sliced cold into pinwheels, it is on every Argentine table at Christmas.

Источник

Автор рецепта Argentine parrillas · 🏺 Традиционное · The grill, and the person who owns it — a wood fire burned down to embers, meat laid on wide bars, and three hours during which nobody is in a hurry.

Argentina · the fly-shaker muscle — An ownerless traditional dish, so no cook is credited. The cited article confirms matambre as the name of a very thin cut of beef in Argentina, Uruguay, Rio Grande do Sul and Paraguay, a rose-coloured muscle taken between the skin and the ribs of the steer, a sort of flank steak but not the cut known in the US as flank steak, sometimes called the 'fly shaker' because the animal uses it to twitch away flying insects. The stuffing, the with-the-grain rule, the weighting, timings and quantities are this book's own.

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Смотри, как это готовят · 3 видео

miel house La Cocina de Kesman Un Poco De Asado

⏱ 180 мин🍽 8 порций🔥 380 ккал🇦🇷 Аргентина

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Приготовление

Lay the matambre flat in a dish, rub with the vinegar, garlic, oregano, chilli, salt and pepper, and marinate 3 hours or overnight.
Pat it dry and lay it out with the grain running left to right. Cover with the spinach, then arrange the carrots, peppers and whole eggs in lines running the same way as the grain.
💡 Line the fillings up with the grain, then roll across it. Roll the other way and every slice falls apart on the knife.
Scatter the parsley and roll it up tightly from the long edge. Tie with string every 3 cm, then once lengthways.
Lower into simmering stock, weight it down with a plate so it stays submerged, and cook at a bare simmer 1½ hours.
Lift out, wrap in foil, put a weight on top and chill at least 6 hours. Slice cold, 1 cm thick, and serve with chimichurri.

💡 Советы

Weighting it while it chills is what gives the tight round slice; an unweighted roll sags into an oval and gaps open around the egg.
Matambre a la pizza is the other way to eat this cut: grilled flat on the parrilla, then topped with tomato sauce and mozzarella and melted under the lid.