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
Recipe of the Day: Argentine Stuffed Flank Steak (Matambre) | Food Network
This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It's no wonder that its name translates to hunger killer.
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Recipe of the Day: Argentine Stuffed Flank Steak (Matambre) | Food Network
Grilled Pizza Gluten Free - Matambre a la Pizza Recipe an Argentinian Classic Dish
Grilled Pizza Gluten Free - Matambre a la Pizza Recipe an Argentinian Classic
How to grill a matambre a la pizza an Argentinian dish on your bbq grill with this gluten free pizza recipe Learn how to select this piece of beef, called matambre, which is a cut between the skin and the ribs on the lower part of the cow. You can purchase this in an Argentinean market or you can ask your butcher. It can also be replaced with a flank steak or flap meat. We will use this as the pizza crust. You can use your BBQ or your grill with a lid as a pizza oven. This pizza is ideal for gluten-free preference, and still be a meat lover’s pizza. Everything cooked with live fire and outdoors or in your backyard.
Matambre a la pizza o a la fugazzeta? ???????? ¿Con cuál te quedas? #argentina #food #carne #asado
The Argentinian Holy Trinity: Matambre, Empanada And Alfajór | Bizarre Foods: Delicious Destinations
Andrew goes to Argentina's capital, Buenos Aires, to learn the history and the recipes of traditional Argentinian dishes.
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MATAMBRE ARROLLADO DIFERENTE Y SUCULENTO! #Receta #CarneArgentina #IPCVA #Eat #Foodie #JaviRosemberg