Matambre
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 tsp
Garlic (finely chopped)1 tsp
Thyme (chopped fresh)1 large
Red Onion (sliced into rings)1
Salt3 cups
Beef Stock3 cups
Water (cold)Directions:
1
Butterfly the steaks by slicing them horizontally from 1 long side to within 1/2-inch of the opposite side
2
Pound the steaks between plastic wrap to flatten them further
3
Trim off all the sinew and fat
4
Lay 1 steak cut side up on a jelly-roll pan
5
Sprinkle the steaks with the vinegar, garlic, and thyme
6
Cover and marinate, refrigerated, for 3 hours
7
Preheat oven to 375 degrees F
8
Lay the steaks end to end, in the direction of the grain of the meat, so that they overlap
9
Pound the overlapping area to join them securely
10
Spread the spinach leaves evenly over the meat and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart
11
Place the eggs between the carrots
12
Scatter the onion rings over the meat, sprinkle with parsley, salt, and pepper
13
Carefully roll the matambre with the grain, jelly roll style, into a thick long cylinder
14
Tie with butcher's twine at 1-inch intervals
15
Place the matambre in a large casserole or roasting pan along with the beef stock
16
Add enough cold water to come a third of the way up the roll
17
Cover tightly and bake 1 hour
18
Serve warm or chilled, sliced into 2-inch thick slices