How to make rolled matambre Grandpa’s recipe to make it really tasty!

Rolled matambre is an undisputed classic of Argentine cuisine, present in family gatherings, Christmas celebrations and traditional snacks.

You can enjoy it as a starter, main dish or even in sandwiches. In addition, it is an ideal option to prepare in advance, since it is served cold and has a flavor that improves with rest.

Below, we share this recipe step by step with Grandpa’s secrets so that it turns out spectacular.

Ingredients

For the matambre and marinade:

1 matambre (between 1.5 and 2.5 kg)
Salt and black pepper to taste
1/2 cup vinegar
4 cloves of garlic, chopped
1 green onion, chopped
1 handful of chopped parsley
1 teaspoon of oregano
1/2 teaspoon of ground chili
1 bay leaf
1 teaspoon of paprika
2 cups of hot milk

For the filling:

3 hard-boiled eggs
100 g of cooked spinach (optional)
100 g of cooked ham
50 g of smoked bacon
2 carrots, cut into sticks
1 roasted red pepper, cut into strips
50 g of green or black olives

For cooking:

Hot water
2 cubes of vegetable or meat broth
1 onion
1 carrot

 

Preparation

Tenderize the matambre:

1. Clean the matambre, removing excess fat. Place it in a large bowl, season it with rosemary, thyme and oregano, and cover it with hot milk. Let it rest for 2 hours.
2. Remove the milk, heat it again and pour it over the matambre, letting it rest for another 2 hours until it is tender.

Marinating:

1. Drain the matambre and place it in a baking dish with the fat facing up.
2. Season it with salt, pepper, vinegar, garlic, green onion, parsley, oregano, ground chili, bay leaf and paprika. Cover and let it marinate in the refrigerator for 24 hours.

Prepare the filling:

1. Spread the matambre on the table with the fat facing up.
2. Distribute the chopped garlic and parsley. Add the spinach, cooked ham, bacon, carrots, hard-boiled eggs, strips of bell pepper and olives.

Roll and tie:

1. Roll the matambre tightly to prevent the filling from falling apart. Tie with matambre string and, if you prefer, wrap it in plastic wrap and tie again.

Cooking:

1. Place the matambre in a large saucepan with hot water, salt, bouillon cubes, an onion and a carrot.
2. Cook over medium heat and covered for 2 hours.
3. Add water if necessary and continue cooking uncovered for another 2 hours.

Resting and serving:

1. Let the matambre cool in the cooking water to keep it juicy. Then, remove the strings and cut into slices when serving.