How To make Matambre
1 lg Flank steak, butterflied
1/4 c Red wine vinegar
1 ts Garlic, finely chopped
1/2 ts Thyme, dried
1 bn Spinach
2 Carrots, peeled, cut in
-quarters lengthwise 2 Eggs, hard-cooked, cut in
-quarters lengthwise 1 md Onion, thin sliced and
-separated into rings 2 tb Parsley, finely chopped
1/2 ts Red pepper flakes
1 ts Sea salt
2 tb Vegetable oil
2 c To 3 c beef broth
Place the meat in a glass dish. Mix together the vinegar, garlic and thyme. Pour over the meat and let marinate for 1 or 2 hours at room temperature. Preheat the oven to 375 degrees F. Wash the spinach under cold running water; drain and trim off the stems. Spread the leaves evenly over the meat. Lay the carrots, in rows, across the grain of the meat. Place the egg quarters between the rows of carrots. Scatter the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and salt over all. Carefully roll up the meat with the grain, jellyroll fashion. Secure with toothpicks and lace up with string. Or tie with string at 1-inch intervals. Heat the oil in a dutch oven. Add the meat and brown well on all sides. Add the stock, cover tightly, and bake for 1 hour. Remove the matambre from the pan to a board and let rest for 10 minutes. Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices. Arrange on a heated platter and moisten with a little of the cooking broth. To serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices drain off. It is refrigerated until chilled, then served as a hors d'oeuvre, cut into thin slices.
How To make Matambre's Videos
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Andrew goes to Argentina's capital, Buenos Aires, to learn the history and the recipes of traditional Argentinian dishes.
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MATAMBRE MÁGICO #vaiterchurrasco #shorts #churrasco
Matambrito a la mostaza y miel
Matambre Arrollado ???????? Recipe ~ Episode 360 (COLLAB)
Hello everyone and welcome back into my kitchen! This month we are so excited to share our exploration of Argentinian Cuisine. Additionally, we are all THRILLED to wish our very own ANADI of COOKING WITH ANADI, best wishes in his new journey. Today Anadi is marrying his better half and we couldn't be more happy for him! There is a lot to see! Join me as I prepare Matambre Arrollado, which roughly translates to hunger killer! It will be easy to understand why, when you see the ingredients. Let's do this!
Below is our list of participants & dishes:
1) What's Cooking @ Mom's Kitchen (Sylvia): Locro (Argentinian Soup) (Premieres 8am Eastern
Standard Time)
2) Debbie Esplin Food: Gluten-Free Mendocinas Empanadas (Premieres 8:30am Eastern Standard
Time)
3) Cooking Secrets for Men (Charlie): Argentinian Empanadas (Premieres 9am Eastern Standard
Time)
4) Boris Bakes & Cooks: (Sándwiches de Miga (Rafaelitos) (Premieres 9:15am Eastern Standard
Time)
5) My Ajji's Kitchen (Sandee): Matambre (Argentinian Stuffed Flank Steak) (Premieres 9:30am
Eastern Standard Time)
6) Cooking Around the World (John): Argentine Chimichurri Burger Kebobs (Premieres 11am Eastern
Standard Time)
7) Gloria's Platter: Instant Pot Argentinian Beef Stew (Carbonada) (Premieres 11:30am Eastern
Standard Time)
8) Cooking With Meshel'A: Milanesa (Premieres 12:15pm Eastern Standard Time)
9) Cooking with Anadi: Choripán (Grilled Chorizo Sandwich) (Premieres 12:30pm Eastern Standard
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Matambre - Best Latin Main Courses - COCINA PLUS
Matambre - Best Latin Main Courses - COCINA PLUS
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