Matambre
The matambre, a beef cut located between the hide and the rib cage, is the base for Argentine roulade. For the stuffed matambre, it is flattened, seasoned, filled, rolled with hard-boiled eggs, cooked, and served in delicious slices. A Latin American classic that captivates palates. Enjoy your meal.
- Time: 130 min
- Servings: 8
Source: en.recetas-argentinas.com
Ingredients
- Kilogram Beef matambre
- Unit Hard-boiled eggs
- Unit Garlic cloves
- Unit Parsley
- Unit Carrot
- Gram Grated cheese
- Unit Bay leaves