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Recipe Name: Matambre Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Flank steak, butterflied
1/4 Cup(s) Red wine vinegar
1 Teaspoon(s) Garlic, finely chopped
1/2 Teaspoon(s) Thyme, dried
1 Spinach
2 Carrots, peeled cut in
quarters lengthwise
2 Eggs, hard-cooked cut in
1 Onion, thin sliced and
separated into rings
2 Tablespoon(s) Parsley, finely chopped
1/2 Teaspoon(s) Red pepper flakes
1 Teaspoon(s) Sea salt
2 Tablespoon(s) Vegetable oil
2 Cup(s) 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.

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