La carnicería Corte (2020-11-11) by Leo LibermanGustar
A very special cut of meat
The name matambre, derived from mata-hambre (hunger killer), sealed the fate of this rib meat that in the 19th century was considered to be a poor-quality cut. It was for this reason that it was usually given to slaughterhouse workers to complement their wages and satisfy their hunger after a day's work.
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
A range of recipes
It can be cooked in a variety of ways: chargrilled, ember-roasted, cooked in a large Argentinian pan known as a disco, in a stew, or in a local version known as a la pizza, in which the pizza dough base is replaced with this cut of meat and topped with cheese and tomato. In Tucumán, it is used as a filling for the savory pies known as empanadas.
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
Crisp and white
Both pork and beef matambre are considered classics of Argentinian barbecues. Lots of people marinade the meat beforehand in lemon, while others tenderize it in warm milk and aromatic herbs, so that it soaks up all the flavor and is soft and crisp after cooking.
Pulpería (2021-02-05/2021-02-05) by Edgardo ReinaGustar
The filling!
Rolled matambre is a signature dish of Argentinian cuisine. A close relative of cima alla genovese, the Galician dish cima rellena, and the French roulade, the dish grew out of Argentina’s wave of immigrants.
Basic ingredients
Although every chef likes to put his or her own stamp on it, the filling in a rolled matambre is based on a traditional recipe made using hard boiled eggs (either chopped or whole), milk-soaked breadcrumbs, carrots, garlic, and parsley, and seasoned with ground chili, paprika, oregano, salt, and pepper.
A dash of green
There are several possible variations to this recipe, with some chefs adding different vegetables such as spinach or chard leaves, as well as grated cheese, peppers, olives, scallions, and aromatic herbs.
Shades of orange
Matambre is thin yet wide, measuring around 15 x 15 inches (40 x 40 cm), and the filling ingredients can be cut up in all sorts of different ways. Carrots can be grated or cut into thin sticks.
A bit of red pepper
Strips of roasted red bell pepper with the skin and seeds removed, pitted and chopped green olives, and smoked bacon or ham can also be added.
Los ingredientes, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar
Other ingredients and condiments
Rolled matambre isn’t just made with beef; there are also versions using pork, chicken, or lamb. The marinade can include different herbs such as rosemary, thyme, and oregano.
Pulpería (2021-02-05/2021-02-05) by Juan Pablo LanciottiGustar
The art of rolling
First, the fat is removed and the meat is spread out with the outer part facing down. The filling is then spread over it. It is rolled and tied with a thick piece of string, from one end to the other. It is boiled for two hours in stock, and then left to stand when cooked through. It is then placed in the fridge for at least six hours.
Pulpería (2021-02-05/2021-02-05) by Juan Pablo LanciottiGustar
An essential part of picadas
It is served cold and cut into slices that are just under half an inch (1 cm) thick, usually with its trusty accompaniment of a Russian salad. It’s ideal for the Argentinian appetizer course known as a picada, or as a sliced ham-style sandwich with cheese or tomato.
Editor: Diego Marinelli/Aníbal Mendoza
