Matambre relleno (Filled rolled beef)
1 1/2 kg beef flap
1 cup water
4 cloves garlic
1 bay leaf
1 sprig oregano
1 sprig celery
2 tablespoons hot pepper
1 cup bread crumbs
3 dill pickles
1 tablespoon lard
2 medium onions
salt to taste
1- Place in a pan (usually hemispherical vessel with a long handle) water with 2
garlic cloves, bay leaves, oregano, 1/2 stalk celery, chilli (hot pepper) and a
little salt and cook for 3 or 4 minutes.
2- Extending the beef flap over a surface and be anointed with prepared marinade.
3- Wrap and let stand for 6 hours.
4- Place in a bowl of raw and boiled eggs, the crumb of bread soaked in milk,
drained, chopped garlic, chopped pickles and chili.
5- Fry onion in butter and add to bowl, salt and mix well.
6- When the meat has rested, unroll and spread over her previous preparation.
7- Roll it back and wrap in a towel or cheesecloth and tie to keep out the shape.
8- Place the roll in a large pot with the leeks washed and cut, peeled and
chopped carrot, peeled and chopped onion, chopped celery, salt and water that
cover, and cook for 2 hours.
9- Finally, let cool and serve roll thinly sliced and served, if desired, with
Estimated preparation time:
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