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 Matambre (Stuffed rolled beef)
     1 bunch parsley  2 tablespoons bread crumbs
     30 g red bell pepper  salt to taste
     ground pepper to taste  1 kg navel (cut of beef)
     75 g jamón  2 medium onions
     200 g leek  3 eggs
     1/2 cup white wine  10 tablespoons olive oil
1- Wash and dry the meat. Cut so that is a rectangle (this may ask the butcher to
do it). Spread the meat on a table and season.
2- Boil eggs and peel 10 minutes.
3- Peel onions.
4- Peel, wash and chop the leeks.
5- Heat 5 tablespoons oil and saute onion and leeks until translucent. Remove
from heat, add the chopped parsley and bread crumbs. Mix well.
6- Spread the sauce over the meat well spread, place the slices of ham, and pepper
strips them and the eggs.
7- Carefully roll up the meat and tie with kitchen twine.
8- Heat remaining oil in a saucepan and brown the meat on all sides.
9- Add the remaining onion, wine and 1 cup water.
10- Season, cover and cook over low heat for 1 hour.
11- Allow to cool with a weight on top and serve it thinly sliced and served with
the sauce previously passed through a fine sieve.
 Categories:  Argentine, Bovine
 Estimated Serving:  6
 Estimated preparation time:  90 min.
 Language:  English
 Shared by:  Bianca    2010/12/04
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