Montevidean Stuffed Beef Roll Matambre Recipes

MATAMBRE - ARGENTINE ROLLED, STUFFED FLANK STEAK

Steps:

• Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
• Pound the steaks between plastic wrap to flatten them further.
• Trim of all sinew and fat.
• Lay one steak cut side up on a 12x18-inch jelly-roll pan.
• Sprinkle with half the vinegar, half the garlic, and half the thyme.
• Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
• Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
• Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
• Pound the overlapping area to join them securely.
• Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
• Place the egg quarters between the carrots.
• Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
• Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
• Tie at 1 inch intervals.
• Place the matambre in a large casserole or roasting pan along with the beef stock.
• Add enough cold water to come a third of the way up the roll.
• Cover tightly and bake at 375°F for one hour.
• To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
• Remove strings and cut into 1/4 inch slices.
• Moisten with a little pan liquid, which can also be served on the side.
• Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.

MATAMBRE: A HUNGER-KILLER FROM SOUTH AMERICA

Steps:

• El Palenque may not be the fanciest restaurant in Montevideo, Uruguay, but when it comes to eating beef, there's no place I'd rather be. Located in the Mercado del Puerto (Port Market), a nineteenth century covered market that today serves as Montevideo's barbecue headquarters, El Palenque offers a staunchly carnivorous bill of fare that includes mollejas (grilled sweetbreads), choto (crispy rolled tripe), and an asado de tira (long, thin cross section of the rib roast) that literally buries your plate.But my favorite dish here bears the curious name of matambre. Actually, the name says it all. Hambre is the Spanish word for "hunger." Matar means "to kill." Put them together and you get one of the most distinctive dishes in South America.Matambres are usually described as rolled, stuffed, baked or grilled flank steaks. But travel around South America and you'll find that they can come flat and plain, as well, and made with a variety of meat cuts, not just flank steak. Traditionally served as an appetizer, matambres also come in portions large enough to dwarf the average North American entrée.For me, the matambre reaches its apotheosis at El Palenque. The Montevidean version features a belt-loosening array of sausages, carrots, bell peppers, and cheese rolled in an oregano and sage-scented sheet of flank steak. When sliced widthwise, the matambre forms a handsome spiral of beef studded with a colorful mosaic of vegetables, cheese, and sausage. Knowing about the restaurant's mighty portions, I ordered a half serving of Palenque's hunger-killer. The slice was as thick as a phone book. I'd hate to see a full portion.Argentinian RootsThe first matambres appeared in Argentina as steaks seasoned with salt and herbs and cooked flat over glowing coals. Such was the matambre I received by way of a welcome at the Estancia La Cinacina, a ranch west of Buenos Aires that stages barbecues and equestrian shows for sightseers. Cut into 1-inch squares and served on toothpicks, this sort of matambre makes for a tasty hors d'oeuvre.Matambre embellishments vary from restaurant to restaurant and chef to chef. The Estancia restaurant in Buenos Aires (not to be confused with the aforementioned ranch) rolls its matambre only with a sprinkling of olive oil, salt, pepper, garlic, oregano, and bay leaves.In Brazil, I feasted on a splendid matambre at the Barra Grill in Rio de Janeiro. True to Brazilian tradition, the meat had been marinated in a spicy garlic-and-lime-based marinade, prior to being rolled with bacon and cheese, and roasted on a spit.Because of the innate toughness of the cut of meat used in the dish, matambre requires lengthy cooking to attain the proper tenderness. You might think that lengthy cooking would be difficult, if not impossible, over a live fire. But South American grill jockeys resort to an ingenious method. They swaddle the matambre in aluminum foil and cook it for several hours over a low fire. The foil prevents the outside of the meat from burning, while holding the matambre neatly in shape.Whether you serve them as colorful appetizers or main courses, one thing's for sure: They certainly will kill your hunger!

MONTEVIDEAN STUFFED BEEF ROLL / MATAMBRE

Steps:

• 1. Set the grill up for indirect cooking, placing a drip pan in the center. Preheat to medium-low. 2. Cut the peppers into 1/2-inch lengthwise strips. Cut the cheese and sausage lengthwise into strips 1/2 inch thick. Cut the eggs (if using) lengthwise into quarters. Cut the carrot lengthwise in quarters. Lay the bacon strips on a large (24 3 24 inch) square of heavy-duty aluminum foil, leaving a space of 1 inch between each the strips should run parallel to the edge of the work surface. Place the butterflied flank steak on top of the bacon so that the grain of the meat (and the seam between the meat halves) runs perpendicular to the bacon.3. Season the meat generously with salt and pepper and sprinkle with oregano and sage. Arrange strips of sausage in a neat row, end to end, along the edge of the meat closest to you. Place a row of red bell pepper strips next to it, then a row of cheese strips, then carrot strips, then green bell pepper strips, then hard-cooked eggs. Repeat the process until all the ingredients are used up. Leave the last 3 inches of meat uncovered.4. Starting at the edge closest to you and using the foil to help you, roll up the meat with the filling to make a compact roll. It's a lot like rolling a jelly roll. Pin the top edge shut with metal skewers or tie the matambre closed with a few lengths of butcher's string. Encase the roll in the foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to allow for the release of steam.5. When ready to cook, place the matambre in the center of the grill, away from the fire. Cover the grill. Cook until very tender, 1 1/2 to 2 hours. (If using charcoal, add 10 to 12 fresh coals per side after 1 hour.) To test for doneness, insert a metal skewer right through the foil covering. It should pierce the meat easily and be piping hot to the touch when withdrawn. Transfer the matambre to a cutting board and let cool for 15 minutes.6. Remove the foil and skewers or string, then cut the matambre crosswise into 1-inch slices to serve.Serves 8 as an appetizer, 4 as a main course