A thin flank of beef, filled with carrot, egg and spinach, rolled up tightly and slowly poached to a beautifully marbled whole. Sliced cold, this is a classic on every Argentine picada (sharing board).
Matambre arrollado
Matambre arrollado
Method
01
Prepare the meat
Lay the matambre flat on a chopping board, fat side down. Rub with garlic, vinegar, oregano, salt and pepper.
02
Fill
Distribute the carrot strips, egg quarters and spinach lengthways over the meat. Sprinkle with parsley.
03
Roll up
Roll the meat up tightly from the long side, so you get a beautiful spiral when you slice it. Tie firmly with kitchen string at regular intervals.
04
Poach
Put the roll in a large pan and cover with water. Add the onion, bay leaves and peppercorns. Bring to the boil, turn the heat low and leave to poach gently for 1½ to 2 hours until the meat is cooked and tender.
05
Cool
Leave the roll to cool completely in the cooking liquid, then cover and put in the fridge overnight under light pressure (for example with a board and a weight on top); that gives neat, attractive slices.
06
Slice and serve
Remove the string and cut into thin slices. Serve cold, as part of a picada or as a starter, with chimichurri if you like.
Tips & notes
Tie the roll really firmly and evenly; a loose roll falls apart when you slice it. Leaving it to set overnight under light pressure is no needless luxury; that is what gives the slices their neat, attractive shape. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the boiled eggs with strips of red pepper for extra colour.
- Serve warm, straight after poaching, in thicker slices as a main course instead of a cold starter.
Contains:
Eggs
Sulphites
Serve with
- Chimichurri
- Pan casero
| Calories | 199 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 41 g |
| Fat | 4 g |
| Fibre | 15 g |
Estimated values, calculated from standard nutritional values per ingredient.
