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It is a thin meat, stuffed with egg and vegetables,rolled, cooked and served cold cut in slices. It is a traditional Argentinian dish.
Trim meat of all fat.
Sprinkle with salt,garlic
Spread the spinach leaves evenly over the meat, then place the carrots on top as well as the eggs.
Sprinkle with more salt and pepper.
Roll it all up
Tie at 1 cm intervals or roll up tightly with several layers of "glad wrap".
Place matambre in boiling salted water and cook for 1 1/2 hours or till tender.
Remove from water, press the matambre under weights for a couple of hours at least.Refrigerate and remove string or glad wrap and cut in slices to serve.
Just as your continental butcher for matambre he will know what it is. Best served with salad or russian salad
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