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Matambre

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Submitted by Richie

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 1
LARGE LARGE BEEF, FLANK STEAK (LONDON BROIL)
butterflied *
¼ 59
1 5
TEASPOON ML GARLIC
finely chopped
½ 2.5
TEASPOON ML THYME
dried *
1 1
BUNCH BUNCH SPINACH
2 2
EACH EACH CARROTS
peeled, cut in, quarters lengthwise
2 2
LARGE LARGE EGGS
hard-cooked, cut in, quarters lengthwise
1 1
MEDIUM MEDIUM ONIONS
thin and, separated into rings
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
finely chopped
½ 2.5
TEASPOON ML RED PEPPER FLAKES
1 5
TEASPOON ML SEA SALT
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2-3
CUPS BEEF STOCK

Directions

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℉ (190℃).

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 ¼ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 222 49% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 979mg 41%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 38g
Vitamin A 268% Vitamin C 50%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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