The rolled Matambre represents a classic dish in the family gastronomy of Argentina . It is commonly presented as a cold appetizer, although it can also be enjoyed as a light main dish, especially when accompanied with a Russian salad, for example. How to make Matambre Arrollado Grandfather’s recipe so that they turn out very delicious!
In addition, it lends itself ideally to be incorporated into the preparation of exquisite sandwiches. In other words, its versatility allows for various preparations.
Particularly on special occasions, such as the approaching Christmas festivities, this dish stands as an excellent option rooted in family celebrations.
Likewise, its ingredients are basic and affordable from an economic point of view. Cooking, whether baked or boiled, adapts to its wide, thin shape, making it possible to include various vegetables, seasonings and herbs, while keeping costs low.
This dish also represents a magnificent opportunity for those entrepreneurs who consider the possibility of making homemade rolled Matambre for commercial purposes.
This becomes especially relevant during the holidays, as demand tends to increase, providing a favorable setting for those looking to enter the culinary field independently.
How to make Matambre Arrollado Grandfather’s recipe so that they turn out very delicious! Ingredients
- Matambre
- Black pepper
- Vinegar
- chopped garlic
- Green onion
- Parsley
- Oregano
- ground chili
- Laurel
- Peppers
- Salt
Optionally, according to your preference you can add
- Spinach
- Cooked ham
- smoked bacon
- Carrots in sticks
- Boiled eggs
- Strips of roasted bell peppers and olives
Procedure
Making a succulent “Matambre arrollado” in a more affordable way, without giving up the sophistication of ingredients, is a culinary art. Below we provide you with a step-by-step guide to achieve this:
- To start, thoroughly clean the meat, removing excess fat.
- Place it in a large bowl and season it with herbs such as rosemary, thyme and oregano. Pour enough hot milk over the matambre, making sure to cover it completely, and let it sit for about two hours.
- After this time, remove the milk, heat it and pour it back over the meat, letting it rest for another two hours until it reaches the desired tenderness.
- Once tenderized, transfer the matambre to a roasting pan with the fat side up. Season with black pepper, drizzle with vinegar generously and top with minced garlic. Add chopped green onion, sprinkle with parsley, oregano, ground chili, bay leaf and paprika. Let it marinate in the refrigerator for 24 hours.
- Spread the matambre on the table, fat on top, and season it with salt, garlic and chopped parsley. You can add spinach, cooked ham, smoked bacon, carrot sticks, hard-boiled eggs, strips of roasted bell peppers and olives according to your preference.
- Roll it tightly and tie with thread to secure the ingredients during cooking. Wrap it in plastic wrap and tie again.
- Place the roll in a saucepan with hot water, salt, diced vegetables or meat, an onion and a carrot.
- Cook over moderate heat, covered, for approximately 2 hours.
- Uncover the saucepan, add water if necessary and cook for another 2 hours over moderate heat. When finished, uncover and let it rest in the saucepan for a few hours before refrigerating.
For family consumption, remove the threads and serve sliced with Russian salad. If it is for sale, keep the threads and the plastic wrap to maintain the integrity of the flavors and the firmness of the matambre.
Keep in mind that the ingredients can be adjusted according to the customer’s preferences, omitting the most expensive ones for a cheaper version. For a juicier result, let it cool in the cooking water without pressing it.
Whether for family enjoyment or marketing, rolled Matambre is a traditional Argentine delicacy, made the most of, profitable and full of flavor.