Matambre Arrollado

The story

Matambre is the thin layer of beef taken from between the hide and ribs, its name often explained through the phrase matar el hambre, or kill the hunger. Rolling it around vegetables and eggs created a practical celebratory dish that could be cooked ahead and served cold. It is famous for its striking cross-section and the contrast between seasoned beef, firm egg, sweet pepper and herbs. Proper tying and gentle cooking keep the roll neat enough to slice without squeezing out the filling. Matambre arrollado is a familiar feature of Christmas and New Year tables, picadas and family celebrations, particularly during Argentina’s warm festive season. It is usually served cold with salads or salsa criolla.

Ingredients

• Main
• 600 gram matambre or flank steak
• 1.5 piece hard-boiled eggs
• 1 piece carrotsbatons
• 0.5 piece red pepperstrips
• 40 gram green olives
• 1 piece garlic cloves
• to taste to taste parsley
• 0.5 tablespoon gelatineoptionaloptional
• to taste to taste Salt and pepper

Method

1. Butterfly and flatten the matambre

   Lay the flank or matambre fat-side down and trim thick fat. Butterfly any thick sections, then pound to an even 1-1.5 cm thickness.

   Look for: The sheet of meat should be fairly even for rolling. Tip: Ask the butcher for matambre or flank prepared for rolling if possible. Avoid: Leaving thick sections makes the roll cook unevenly.

2. Season and fill

   Season well, then layer parsley, garlic, carrot batons, pepper strips, hard-boiled egg and spinach if using, keeping a clear border.

   Look for: Fillings should run lengthways in tidy lines. Tip: Long batons give clean slices after cooking. Avoid: Too much filling makes the roll split.

3. Roll and tie tightly

   Roll from the long side into a firm cylinder and tie every 3-4 cm with kitchen string.

   Look for: The roll should feel compact and evenly tied. Tip: Wrap in muslin if you want very neat slices. Avoid: Loose tying lets filling escape during simmering.

4. Simmer or roast gently

   Simmer in seasoned stock at 90-95°C for 75-90 minutes, or roast covered at 170°C until tender.

   Look for: Meat should feel tender when pierced and hold its shape. Tip: Cool under a light weight for clean deli-style slices. Avoid: A hard boil toughens the meat.

5. Slice across the roll

   Rest, remove string and slice across into 1 cm rounds so the egg and vegetables show clearly.

   Look for: Slices should show a colourful spiral. Tip: Serve chilled, room temperature or gently warmed. Avoid: Do not slice while piping hot; it will unravel.

Nutrition

per serving

Estimated from recipe type and ingredient list; review before publishing formal nutritional claims.