Meat
Rolled Stuffed Matambre
Rolled matambre with vegetables and egg, a traditional cold cut.
Gluten-free
Ingredients
- 1 veal matambre of 1.2 kg
- 3 carrots
- 4 hard-boiled eggs
- 1 red bell pepper in strips
- 2 cloves of garlic
- 1 handful of parsley
- 1 tablespoon of crushed chili
- 1 liter of vegetable broth
- 100 ml of white wine
- Salt and pepper to taste
Step-by-step
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- Place the garlic and parsley in the mixing bowl and chop 4 sec/speed 7. Set aside.
- Spread out the matambre, season with salt, pepper, crushed chili and the garlic and parsley mince.
- Boil the carrots whole until tender and cut them into sticks.
- Distribute the carrots, the hard-boiled eggs and the bell pepper strips over the matambre.
- Roll it up tightly and tie with kitchen string lengthwise and crosswise.
- Place the broth and the wine in the mixing bowl and bring to a boil 5 min/Varoma/speed 1.
- Place the matambre in the Varoma and cook 75 min/Varoma/speed 1, turning halfway.
- Let it cool with weight on top in the refrigerator and cut into thin slices.
Tips
- Tying it tightly keeps it from falling apart when cut.
- Cooling with weight compacts the roll and improves the cut.
- It is served cold as a cold cut or warm with mashed potatoes.
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