Matambre II

Matambre II Recipe from Argentina: Beef Sirloin with Garlic, Onion, and Red Wine Vinegar

Region / culture: Argentina | Preparation time: 6 hours | Cooking time: 1 hour | Servings: 4-6

Introduction

Matambre II is a traditional Argentine dish that consists of beef sirloin rolled with a variety of fillings, including hard-cooked eggs, vegetables, and spices. This dish is a labor of love, as it requires marinating the beef for several hours before rolling and roasting it to perfection.

History

Matambre II has its origins in Argentina, where it is a popular dish served at family gatherings and special occasions. The name "matambre" translates to "hunger killer" in Spanish, highlighting the hearty and satisfying nature of this dish.

Ingredients

2 beef sirloin, boneless, 1 inch
4 hard-cooked eggs, wedged
0.5 garlic clove, crushed
1 large onion, sliced in rings
1 cup red wine vinegar
3 tbsp chopped parsley
1 tsp dried thyme
1 tsp cayenne pepper
6 large carrots, quartered lengthwise
0.25 cup vegetable oil
water
2.5 cups beef stock
salt
black pepper
12 oz fresh spinach

How to prepare

Prepare the beef by slicing each steak horizontally, leaving a 0.5" border on one side.
Fold the steaks open and place them in a shallow dish, one on top of the other.
In a separate bowl, combine garlic, vinegar, and thyme.
Pour the mixture over the beef, cover, and refrigerate for 6 hours to marinate thoroughly.
Meanwhile, cook the carrots in salted water for 20 minutes or until they are nearly tender.
Preheat the oven to 400°F (204°C).
Remove the beef from the marinade and pat it dry with paper towels.
Place the beef steaks with the long side overlapping by 2 inches.
Using a meat mallet, pound the overlapping part together.
Spread the spinach over the entire surface of the beef.
Arrange the cooked carrots crosswise over the spinach.
Sprinkle with parsley, salt, red pepper, egg wedges, and onion rings.
Roll the beef and filling tightly, and tie it with kitchen string at 3" intervals.
Place the rolled beef in a large roasting pan and pour oil over it, with beef stock around it.
Cover the pan and roast for 1 hour, adding more stock as needed.
Allow the beef to cool for 10 minutes, then remove the string, slice the beef, and strain the cooking liquid.

Variations

Substitute the beef sirloin with pork tenderloin for a different flavor profile.
Add diced bell peppers or olives to the filling for a Mediterranean twist.
Use different herbs and spices, such as rosemary or paprika, to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to marinate the beef for at least 6 hours to allow the flavors to penetrate the meat.

- Pound the beef thinly and evenly to ensure even cooking and a uniform roll.

- Use kitchen string to tie the rolled beef securely before roasting to prevent it from falling apart.

- Baste the beef with the cooking liquid during roasting to keep it moist and flavorful.

Serving Suggestions

Matambre II can be served with a side of roasted potatoes or a fresh green salad for a complete and balanced meal.

Cooking Techniques

Marinate the beef for at least 6 hours for maximum flavor.

- Roast the rolled beef in a covered pan to keep it moist and tender.

- Allow the beef to rest before slicing to ensure juicy and flavorful meat.

Ingredient Substitutions

Use chicken breast or turkey breast instead of beef for a lighter version of the dish.

- Substitute white wine vinegar for red wine vinegar for a milder flavor.

- Replace spinach with Swiss chard or kale for a different texture and taste.

Make Ahead Tips

Matambre II can be prepared in advance and refrigerated before roasting. Simply remove from the refrigerator and allow it to come to room temperature before cooking.

Presentation Ideas

Slice the rolled beef into pinwheels and arrange on a platter for an elegant presentation. Garnish with fresh herbs and a drizzle of the cooking liquid for added flavor.

Pairing Recommendations

Matambre II pairs well with a bold red wine, such as Malbec or Cabernet Sauvignon, to complement the rich flavors of the dish. Serve with crusty bread or grilled vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Iron: 4mg per serving

Vitamin A: 5200 IU per serving

Vitamin C: 30mg per serving

Alergens

Contains: Eggs

Summary

Matambre II is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron, vitamin A, and vitamin C, making it a nutritious and satisfying meal option.

Summary

Matambre II is a delicious and hearty dish that is perfect for special occasions or family gatherings. With a flavorful filling of eggs, vegetables, and spices rolled in tender beef sirloin, this dish is sure to impress your guests and satisfy your hunger. Enjoy the rich flavors and nutritious ingredients of Matambre II for a memorable dining experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was known far and wide for her culinary skills, and I always looked forward to our cooking sessions together.

On this particular day, Maria had a gleam in her eye as she rummaged through her recipe box. "I have something special to share with you today, my dear friend," she said with a smile. "It's a traditional Argentinian dish called Matambre II. It's a dish that has been passed down through generations, and I'm excited to teach you how to make it."

I watched in awe as Maria laid out all the ingredients on the kitchen counter - a beautiful piece of flank steak, fresh herbs and spices, and a delicious marinade made with garlic, olive oil, and vinegar. Maria explained each step of the recipe to me, from marinating the steak overnight to grilling it slowly over an open flame.

As we worked side by side in the kitchen, Maria shared stories of her own grandmother teaching her how to make Matambre II when she was just a young girl. She spoke of the love and care that went into each dish, and how cooking was a way to connect with her family and honor her heritage.

I felt a deep sense of gratitude towards Maria for sharing this recipe with me, and for allowing me to be a part of this special tradition. As we sat down to enjoy our meal together, the flavors of the dish danced on my taste buds, and I knew that this recipe would become a staple in my own kitchen for years to come.

Over the years, I have made Matambre II for my own family and friends, passing down the recipe and the stories that accompany it. Each time I prepare this dish, I am transported back to that warm summer day in Maria's kitchen, surrounded by love, laughter, and the delicious aromas of cooking.

I have since learned that the key to making Matambre II is not just in the ingredients or the cooking technique, but in the memories and traditions that it represents. It is a dish that nourishes not only the body, but the soul as well.

As I sit here now, reflecting on that fateful day with Maria, I am filled with gratitude for the gift of this recipe and the rich tapestry of experiences that have shaped me into the cook I am today. And I hope that one day, my own grandchildren will sit by my side in the kitchen, learning the art of Matambre II and creating their own cherished memories to pass down through the generations.