Matambre (Stuffed rolled beef)  Ingredients:       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

Preparation:

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