Matambre arrollado

Ingredients

• 900 g beef flank, butterflied open
• 4 pieces egg
• 2 pieces carrot
• 1 piece red bell pepper
• 80 g fresh spinach
• 0.5 bunches flat-leaf parsley
• 2 cloves garlic
• 1 tsp powdered gelatin
• 1 tsp sweet paprika
• 1 tsp dried oregano
• to taste fine salt
• to taste ground black pepper
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 l beef broth
• 1 piece yellow onion
• 2 leaves bay leaf
• 80 g mayonnaise

Method

1. Hard-boil the eggs in a small saucepan, then cool them under cold water until they are easy to peel.
2. Cut the carrots into sticks, blanch them until they are pliable but still have a little bite, then drain them thoroughly.
3. Lay the beef flank completely flat on the work surface, with the smoothest side down, then pound the thick areas to get a rollable and fairly even surface.
4. Season the meat with salt, pepper, minced garlic, paprika, oregano, parsley, olive oil, vinegar, and gelatin, then massage it in until the surface is glossy and fragrant.
5. Arrange the spinach, carrot sticks, bell pepper strips, and hard-boiled eggs in rows lengthwise, leaving a border clear to seal the roll.
6. Roll the meat tightly around the filling, tuck in the ends, then tie it firmly with kitchen twine to get an even cylinder that won't fall apart during cooking.
7. Place the roll in a large Dutch oven with the broth, the onion, and the bay leaf, then poach at a gentle simmer until the meat is tender when pierced.
8. Let the matambre cool slightly in its broth, then press it under a weight in the fridge until it is very compact and slices cleanly.
9. Remove the twine, cut into thick slices, and serve cold or at room temperature with a touch of mayonnaise.

Nutrition

Per serving

Energy

598.6 kcal

Protein

57.9 g

Carbohydrate

10.92 g

Fat

36.46 g

Fibre

2.27 g

Calcium

63.36 mg

Iron

1.78 mg

Magnesium

23.66 mg