Matambre relleno - Stuffed Matambre
Matambre Relleno Recipe from Uruguay - Delicious Flank Steak Stuffed with Spinach and Bacon
Introduction
Matambre relleno, or Stuffed Matambre, is a traditional Argentine dish that consists of flank steak stuffed with a variety of ingredients such as carrots, eggs, bacon, and bell pepper. This dish is a labor of love, as it requires time and patience to prepare, but the end result is well worth the effort.
History
Matambre relleno has its origins in Argentina, where it is a popular dish served at family gatherings and special occasions. The word "matambre" translates to "hunger killer" in Spanish, and this dish certainly lives up to its name with its hearty and satisfying flavors.
Ingredients
- 1 kg of flank steak
- 2 carrots
- 2 eggs
- 100 g of bacon
- 1 medium onion
- salt
- oregano
- chopped parsley
- 1 bell pepper
How to prepare
- Clean the matambre by removing as much fat as possible.
- Spread it on the table with the smooth side facing inward, so that the side where the fat was removed is facing outward.
- Cut all the ingredients into strips and place them on the matambre, with the hard-boiled eggs cut in half.
- Roll up the matambre, sew it together, and tie it tightly.
- Cook the matambre in plenty of salted water until the meat is cooked. This will take several hours of cooking.
- Once it's cooked, remove the matambre from the water and press it with enough weight. Let it cool in this pressed state. When it's very cold, untie it and cut it into slices like cold cuts.
- The broth from boiling can be used to make soup if desired.
Variations
- Add raisins or olives to the stuffing for a sweet and savory twist.
- Use different herbs and spices such as cumin or paprika for added flavor.
Cooking Tips & Tricks
Make sure to remove as much fat as possible from the flank steak before stuffing and rolling it.
- Use kitchen twine to securely tie the rolled matambre to prevent it from falling apart during cooking.
- Pressing the cooked matambre with a weight helps to set the shape and allows for easier slicing.
Serving Suggestions
Serve the sliced matambre relleno with a side of chimichurri sauce and a fresh green salad for a complete meal.
Cooking Techniques
Boiling and pressing the cooked matambre helps to set the shape and allows for easier slicing.
Ingredient Substitutions
Use turkey bacon or vegetarian bacon as a substitute for traditional bacon.
- Substitute the flank steak with pork loin or chicken breast for a different flavor profile.
Make Ahead Tips
Matambre relleno can be prepared in advance and stored in the refrigerator for up to 2 days before serving.
Presentation Ideas
Arrange the sliced matambre relleno on a platter with a garnish of fresh parsley and lemon wedges for a beautiful presentation.
Pairing Recommendations
Pair matambre relleno with a glass of Malbec wine for a classic Argentine dining experience.
Storage and Reheating Instructions
Store any leftover matambre relleno in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Nutrition Information
Calories per serving
Calories per serving: 300
Carbohydrates
Carbohydrates: 5g per serving
Fats
Fats: 15g per serving
Proteins
Proteins: 25g per serving
Vitamins and minerals
Matambre relleno is a good source of vitamin A, vitamin C, iron, and calcium.
Alergens
Contains eggs and bacon. May contain gluten if served with bread.
Summary
Matambre relleno is a protein-rich dish that is relatively low in carbohydrates and calories. It provides a good mix of vitamins and minerals, making it a nutritious option for a hearty meal.
Summary
Matambre relleno is a delicious and hearty dish that is perfect for special occasions or family gatherings. With a flavorful stuffing and tender flank steak, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Matambre relleno - Stuffed Matambre. It was during one of my trips to Argentina, a country known for its delicious and flavorful cuisine. I had the pleasure of staying with a dear friend who was a talented cook and had a vast collection of recipes passed down through generations.
One evening, as we sat around the dinner table enjoying a traditional Argentine meal, my friend brought out a dish that looked like a work of art. It was a beautifully rolled and stuffed piece of Matambre, a popular cut of meat in Argentina known for its tenderness and rich flavor. The aroma that filled the room was enough to make my mouth water.
Curious to learn more about this dish, I asked my friend how she had come to learn the recipe for Matambre relleno. She smiled and began to recount the story of how she had acquired the recipe from her own grandmother, who was a renowned cook in their small village.
According to my friend, her grandmother had learned the recipe from her own mother, who had learned it from her mother before her. The recipe had been passed down through the generations, each cook adding their own twist and flavor to make it their own.
As my friend shared the recipe with me, I was amazed at the complexity and depth of flavors that went into making this dish. From the tenderizing marinade to the savory stuffing made with a mix of vegetables, herbs, and spices, every step was carefully thought out to create a dish that was both delicious and satisfying.
After my trip to Argentina, I returned home with the recipe for Matambre relleno in hand. I was eager to try my hand at recreating this traditional dish in my own kitchen. With the help of my trusty recipe book and some guidance from my friend, I set out to make my own version of Stuffed Matambre.
The process was long and labor-intensive, but I was determined to get it right. I marinated the meat overnight, prepared the stuffing with precision, and carefully rolled and tied the Matambre before roasting it in the oven.
The moment I took the dish out of the oven, I knew I had succeeded. The meat was tender and flavorful, the stuffing was perfectly seasoned, and the aroma that filled my kitchen was reminiscent of my time in Argentina. I couldn't wait to share this dish with my family and friends.
Since that first attempt, I have made Matambre relleno countless times, each time refining the recipe and adding my own personal touch. It has become a staple in my repertoire of dishes, a reminder of my travels and the wonderful people I have met along the way.
I am grateful to my friend for sharing this recipe with me, and to her grandmother for passing it down through the generations. The tradition of cooking and sharing delicious meals with loved ones is something that I hold dear, and I hope to continue to pass on the recipes and stories that have shaped my culinary journey for years to come.