Makes: Serves 8
Preparation Time: 3 hours, plus the marinating time
- 1.2 KG PIECE OF MATAMBRE (THE MEAT BETWEEN
THE OX’S RIBS AND ITS SKIN, SIMILAR TO FLANK STEAK)
- 10 SLICES OF SMOKED BACON
- 1 CARROT, PEELED AND CUT INTO STRIPS
- 1 RED BELL PEPPER, PEELED AND CUT INTO STRIPS
- 1 ONION, CUT INTO STRIPS
- ½ TEACUP OF WHITE WINE
- 2 GARLIC CLOVES, MINCED
- 1 BAY LEAF
- SALT AND BLACK PEPPER TO TASTE
Open the matambre, season with salt and black pepper and cover the meat with the bacon, carrot, and bell pepper. Arrange the onions over the top and roll up the matambre; tie it in place with a string. Season the outer part with salt and black pepper and marinate the meat in wine, garlic, and bay leaves; set it rest for 2 hours. Wrap it with aluminium foil and bake in a preheated over at 180°C for 2 hours and 30 minutes. When the cooking is over, remove the aluminium foil and allow the meat to brown.
IN DETAIL: In Spanish, matambre is a contraction of the words that form the phrase “matar el hambre”, or “to kill the hunger”. It is a cut of meat commonly used in the South region, as well as Argentina, Uruguay, and Paraguay. This way, rolled up, it could be server as a main course or as an appetizer, either warm or cold.