| 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|