- 2 ea Beef sirloin, boneless, 1" 4 ea Eggs, hard-cooked - wedged
- 1/2 ea Garlic clove - crushed 1 lg Onion - sliced in rings
- 1 c Vinegar, wine, red 3 T Parsley - chopped
- 1 t Thyme, dried 1 t Cayenne pepper
- 6 lg Carrots - quartered lengthwise 1/4 c Vegetable oil
- Water 2 1/2 c Beef stock
- Salt Pepper, black
- 12 oz Spinach, fresh
Characterized by the high amount protein and iron Matambre is taken from between the skin and the ribs. The more common method is known as "matambre relleno" (stuffed, or filled matambre).
Prepare beef by slicing each steak horizontally to within 1/2" of
the opposite side. Fold open, place in shallow dish, one atop the other.
Combine garlic, vinegar and thyme. Pour mixture over beef, cover,
and refrigerate for 6 hours to thoroughly marinate.
Meanwhile, cook carrots in salted water 20 minutes or until nearly
tender. Preheat oven to 400F. Remove beef from marinade, pat dry with
Remove beef from marinade, pat dry with paper towels, place with
long side of each steak overlapping 2 inches. Pound overlap together with
meat mallet. Spread spinach over entire surface. Arrange cooked carrots
crosswise over spinach. Sprinkle with parsley, salt, red pepper, egg
wedges and onion rings.
Roll beef and filling, tie with kitchen string at 3" intervals.
Place in large roasting pan, pour oil over and beef stock around beef.
Cover, roast 1 hour; adding more stock as needed. Cool 10 minutes, remove
string, slice beef and strain cooking liquid.
This dish is normally served refrigerated with the beef very cold,
which makes for much easier slicing and serving.