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Recipe Roast Beef In Argentina Matambre


Roast Beef In Argentina Matambre

Recipe yeld 4 servings

Ingredients

1000 G Beef Sirloin
10 Cl Wine Vinegar
1 Teaspoon Garlic Powder
2 Teaspoons Thyme
For The Filling:
250 G Fresh Spinach, Well Washed
4 Carrots, Cut Clean For The Long
4 Hard Boiled Eggs Cut Into 4 For The Long
1 Chopped Onion

Amount Per Serving Calories: 430


Method

Have your butcher prepare the meat: it should be a high slice about 1 / 2 cm wide, 30 cm long and about 40-50 cm.
Lay it wide open in a glass or ceramic baking dish, moisten with vinegar and sprinkle with half the garlic and thyme.
Then fold it in half again and pour the vinegar and add the remaining spices.
Cover with plastic wrap and let marinate overnight at room temperature.
Preheat the oven to 200 degrees, remove the steak from the marinade, drain well and recline on the leaves of spinach, carrots into slices about 1 cm, the eggs laid in the space left between a carrot and the other, the onion rings and sprinkle with parsley and finally the salt.
Gently roll up the slice to obtain a cylinder, tie it with string, put off the matambre in a baking dish with lid, moisten with broth and add water so that the meat is completely covered it.
Put the lid on the looms, bake and cook for about 1 hour.
Place the roast, then on a wooden board and, after having rested for about 10 minutes, remove string and slice it thick enough to pour over the remaining cooking juice.
You can eat cold.

Find recipes for Main Dishes based on Beef


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