Stuffed beef flank

Name: Stuffed beef flank (Matambre)
Cuisine: Argentine
Ingredients: chimichurri, to serve; salt and ground black pepper; salt and ground black pepper; about 3 litres/5 pints/12½ cups beef stock; 30 ml/2 tbsp olive oil; 25 g/1 oz/2 sachets powdered gelatine; 10 eggs, hard-boiled for 7 minutes, peeled; 250 g/9 oz fresh spinach, steamed and well-drained; 1 kg/2¼ lb beef flank; a few sprigs of thyme; 2 medium carrots, coarsely grated

Matambre

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Matambre means ‘hunger killer’, and this is a great dish when entertaining as it looks impressive and can be prepared well in advance. It is made with beef flank, bashed until flat enough to stuff and roll, and can be served hot or cold, accompanied by salad and chimichurri sauce or mayonnaise.

Ingredients

1 kg/2¼ lb beef flank
a few sprigs of thyme

Americas
Argentina
Main course

Method

Trim the beef, then ‘butterfly’ it by slicing through it lengthwise, almost to the other side, and opening it like a book. Put the meat between two sheets of clear film (plastic wrap), outerside facing down, and gently bash all over with a meat mallet or rolling pin until it is an even thickness. Season the meat, then sprinkle over the thyme leaves.