Cook the eggs, carrots, and bell pepper, then cut them into slices or strips. Rinse and pat the meat slice dry, then lay it out on a work surface. Season it with salt, pepper, minced garlic, and chopped parsley.
Matambre Arrollado
- Total Time - 4-5 hours (including chilling)
- Prep Time - 30 minutes
- Cooking Time - 2-3 hours
- Chilling Time - at least 2 hours
- Servings: 6
- Country: Argentina
The magic of this dish lies in its preparation and patience. Although the cooking is a long process, the result is well worth it. The slow cooking ensures the meat is incredibly tender, while the subsequent chilling and pressing fix the shape of the roulade and allow for easy, clean slicing.
Ingredients
Ingredients
- 1 pc (approx. 1 kg) beef matambre or flank steak
- 3 pcs eggs, hard-boiled and peeled
- 2 pcs carrots, cooked and cut into strips
- 1 pc red bell pepper, cooked and cut into strips
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 to taste salt and black pepper
- 2 liters beef broth or water
- 1 to taste herbs (thyme, bay leaf)
Instructions
Step 1: Preparing the Filling
Step 2: Filling and Rolling
Arrange the slices of carrots, bell pepper, and eggs evenly over the meat. Starting from one end, tightly roll the meat into a log. Securely tie the roulade with kitchen twine to hold its shape during cooking. Tie it in multiple places and on both ends.
Step 3: Cooking
In a large pot, bring the broth or salted water to a boil. Place the rolled meat inside and add bay leaf and thyme. Reduce the heat and simmer slowly for about 2-3 hours, or until the meat is very tender. Once cooked, remove the meat from the liquid.
Step 4: Chilling and Slicing
Place the cooked roulade on a plate and put a heavy object on top, such as a smaller pot, to press it as it cools. Let it cool completely at room temperature, then transfer it to the refrigerator for at least 2 hours (preferably overnight). Once chilled, remove the twine and slice it into rounds about 1 cm thick. Serve cold.