MATAMBRE RECIPE (Served as cold cuts)

3/5

60 minutes

90 minutes

6

The Matambre recipe is perfect for flavorful cold cuts, offering a distinctive Argentinian flair in every bite. It can be enjoyed as an appetizer with bread or served as a main course.

INGREDIENTS

Flank Steak, in one piece
2 Eggs, beaten
1 cup grated cheese
4 tablespoons grated cheese
1 teaspoon Cayenne Pepper Powder
1 teaspoon Oregano
1 teaspoon chopped garlic
3 tablespoons chopped parsley
 Salt and pepper, to taste
2 carrots, cooked
2 Hard Boiled Eggs, grated
1 Red Bell Pepper
1 pack frozen vegetables
1 tablespoon Coarse salt
2 Hard Boiled Eggs, cut in quarters

PREPARATION

1. Lay the flank steak flat, cut the fat as much as possible and place it on the counter with the fat side facing up.
2. In a bowl, mix one chopped eggs with the cup of grated cheese, cayenne, oregano, garlic, parsley, salt and pepper.
   
3. Slice the cooked carrots in very small juliennes, slice the 2 hard boiled eggs into quarters and red bell pepper in strips. Lay the meat flat and brush it with beaten eggs. Over the meat, place as well carrots, boiled eggs quarters and red pepper strips. Sprinkle with remaining cheese.
4. Roll the meat tightly, tie your matambre up with kitchen string. Wrap in a cloth and cook in a pan with the frozen vegetables, sea salt and enough water to cover, and simmer for 90 minutes.
5. Remove the cooked matabre, place on a plate, cover with a cutting board and place something heavy on top. Let cool down like this; when cooled remove the weight and put the matambre in the fridge.
6. When ready to serve, pull your matambre out of the fridge, cut the strings and slice the matambre loaf; this is how this matambre is served in Argentina.