astrolab
VIP Member (Resident chef)
I have a recipe,also popular in my restaurant, is not a real Continental food due come from South America, Argentina, It is a national dish Argentineans and means "kill hunger". It should be noted that in Argentina is considered as a small taste of meat before more hearty dishes..
Serve 6
Ingredients:
1 Kg of beef sirloin beef
1 dl red wine
vinegar 1 teaspoon
garlic powder 2 teaspoons
thyme 1 teaspoon
for the filling:
250 g fresh spinach and well washed
4 carrots clean and cut along 4 hard boiled eggs cut into 4 slice
1 onion sliced into rings
3 tablespoons of chopped parsley
1 tablespoon of coarse
salt
750 ml meat broth
500-750 ml of water
Method:
from your butcher let'him prepare the meat: must be a high slice about 1/2 cm, about 30 cm wide and long about 40-50 cm.
Once at home, place it fully open in a pyrex glass or ceramic, sprinkled with white vinegar and sprinkle with half of the garlic and thyme.
Then fold in half and new wet with vinegar and add the flavorings were. Cover with the transparent film and leave to marinate overnight at room temperature.
Heated the oven to 200 degrees, remove from the marinade the slice of meat, drain it well and recline on the leaves of spinach, carrots, sliced about 1 cm, the eggs are arranged in the space left between a carrot and the other, the onion rings and last sprinkle with parsley and salt. Rolled gently the wafer in order to obtain a cylinder, with one twine, decommission the matambre in an oven-proof dish with lid, add the hot broth and add the water so that the meat is completely covered. Put the lid on it, bake for about an hour.
Then place the roast on a wooden cutting board and, after you have done to stand for about 10 minutes, remove the twine and cut them in slices thick enough by rinsing it with the juice of cooking remained. You can eat even cold.
Serve 6
Ingredients:
1 Kg of beef sirloin beef
1 dl red wine
vinegar 1 teaspoon
garlic powder 2 teaspoons
thyme 1 teaspoon
for the filling:
250 g fresh spinach and well washed
4 carrots clean and cut along 4 hard boiled eggs cut into 4 slice
1 onion sliced into rings
3 tablespoons of chopped parsley
1 tablespoon of coarse
salt
750 ml meat broth
500-750 ml of water
Method:
from your butcher let'him prepare the meat: must be a high slice about 1/2 cm, about 30 cm wide and long about 40-50 cm.
Once at home, place it fully open in a pyrex glass or ceramic, sprinkled with white vinegar and sprinkle with half of the garlic and thyme.
Then fold in half and new wet with vinegar and add the flavorings were. Cover with the transparent film and leave to marinate overnight at room temperature.
Heated the oven to 200 degrees, remove from the marinade the slice of meat, drain it well and recline on the leaves of spinach, carrots, sliced about 1 cm, the eggs are arranged in the space left between a carrot and the other, the onion rings and last sprinkle with parsley and salt. Rolled gently the wafer in order to obtain a cylinder, with one twine, decommission the matambre in an oven-proof dish with lid, add the hot broth and add the water so that the meat is completely covered. Put the lid on it, bake for about an hour.
Then place the roast on a wooden cutting board and, after you have done to stand for about 10 minutes, remove the twine and cut them in slices thick enough by rinsing it with the juice of cooking remained. You can eat even cold.
