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 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  2 eggs
     2 eggs  1 cup bread crumbs
     3 dill pickles  1 tablespoon lard
     1 leek  1 carrot
     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
 Categories:  Argentine, Bovine
 Estimated Serving:  8
 Estimated preparation time:  180 min.
 Language:  English
 Shared by:  Bianca    2010/12/04
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