Argentinian
Matambre arrollado
A classic Argentine rolled beef matambre, seasoned with garlic, parsley, ají molido, vegetables, and hard-boiled egg. It is gently boiled, pressed, chilled, and served in firm slices with its colorful spiral filling.
Watch it madePaulina Cocina · 13:40
Ingredients
- Beef matambre, trimmed to an even rectangle500g
- Hard-boiled eggs, peeled2
- Carrot, cut into long thin sticks1 small
- Red bell pepper, cut into long strips1/2
- Fresh parsley, finely chopped1/3 cup
- Garlic cloves, minced2
- Dried oregano1 tsp
- Ají molido or mild crushed red pepper1/2 tsp
- Unflavored gelatin powder1 tsp
- Fine salt1 1/4 tsp
- Freshly ground black pepper1/2 tsp
- White vinegar1 tbsp
- Bay leaf1
- Onion, quartered1/2
- Kitchen twineas needed
Method
- Lay the matambre flat on a board with the fat side down, trim any thick hard fat, and lightly pound the thicker areas so the meat is even.
- Rub the meat side with the vinegar, then season with salt, black pepper, oregano, ají molido, garlic, and parsley.
- Sprinkle the gelatin evenly over the seasoned meat to help the filling set cleanly when chilled.
- Arrange the carrot sticks and red pepper strips lengthwise over the meat, leaving a 2 cm border around the edges.
- Place the hard-boiled eggs in a line near one long edge, trimming the ends if needed so they sit neatly.
- Roll the matambre tightly from the egg side into a firm cylinder, keeping the filling tucked inside.
- Tie the roll securely with kitchen twine every 3 cm, then tie once lengthwise to hold its shape.
- Place the roll in a pot, cover with cold water, and add the bay leaf, onion, and an extra pinch of salt.
- Bring to a gentle simmer, cover partially, and cook for 1 hour 30 minutes, turning the roll once or twice and keeping it submerged.
- Remove the matambre from the pot, place it on a tray, and set another tray or board with weights on top to press it while it cools.
- Refrigerate the pressed roll for at least 4 hours, preferably overnight, until firm.
- Remove the twine, slice into 1 cm rounds with a sharp knife, and serve cold or at room temperature.
Common questions
What can I substitute for matambre if I can't find it?
Use a large, thin beef flank steak, skirt steak, or flank flap trimmed into a rectangle. It won’t slice quite like traditional matambre, but it will roll well if pounded evenly and tied tightly.
How long should I cook matambre arrollado so it stays tender?
Simmer gently, never boil hard, until the meat is tender and the roll feels firm, usually about 1.5 to 2.5 hours depending on thickness. Let it cool in its cooking liquid so it stays moist and slices cleanly.
What are the most common mistakes to avoid?
Don’t overfill the roll, skip the twine, or boil it vigorously. Also avoid leaving thick fat or uneven areas unpounded, because that causes tearing and loose spirals when you slice it.
How should I store leftovers, and how long do they keep?
Cool completely, then refrigerate the roll or slices tightly covered in its own cooking liquid or wrapped well. It keeps 3 to 4 days in the fridge. For longer storage, freeze slices for up to 2 months.
What’s the best way to serve matambre arrollado?
Chill it first for the cleanest slices, then cut into thick rounds. Serve at room temperature or lightly chilled with potato salad, bread, chimichurri, or a simple green salad. It’s also great for picnics and cold platters.