Beef Matambre
From chefmeow 14 years agoIngredients
- 2 beef sirloin steaks shopping list
- 4 eggs hard cooked and wedged shopping list
- 1/2 garlic clove crushed shopping list
- 1 large white onion sliced in rings shopping list
- 1 cup red wine vinegar shopping list
- 3 tablespoons parsley chopped shopping list
- 1 teaspoon dried thyme shopping list
- 1 teaspoon cayenne pepper shopping list
- 6 large carrots quartered lengthwise shopping list
- 1/4 cup vegetable oil shopping list
- 2-1/2 cups beef stock shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 12 ounces fresh spinach shopping list
How to make it
- Prepare beef by slicing each steak horizontally to within 1/2" of the opposite side.
- Fold open and place in shallow dish one atop the other.
- Combine garlic, vinegar and thyme then pour over beef and cover and refrigerate 6 hours.
- Meanwhile cook carrots in salted water for 20 minutes or until nearly tender.
- Preheat oven to 400 then remove beef from marinade and pat dry with paper towels.
- Place beef with long side of each steak overlapping 2".
- Pound overlap together with meat mallet then spread spinach over entire surface.
- Arrange cooked carrots crosswise over spinach.
- Sprinkle with parsley, salt, red pepper, egg wedges and onion rings.
- Roll beef and filling then tie with kitchen string at 3" intervals.
- Place in large roasting pan and pour oil over and beef stock around beef.
- Cover and roast 1 hour adding more stock as needed.
- Cool 10 minutes then remove string and slice beef and strain cooking liquid.
People Who Like This Dish 4
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