Matambre is a very typical cut of Argentina and, therefore, it is cooked in multiple ways. The origin of the name of this popular cut dates back to 1800, when the refrigerators (butchers) paid the killifes with this type of meat. It was used to kill hunger, hence the term we know today. The most expensive meat cuts were destined to be exported, therefore, also, the matmbre was so common in the grills of Argentina. The flavor of matmbre is really good, covered by a thin layer of fat, and if filled with vegetables and other ingredients the result is already spectacular. On this occasion we will not only learn to fill and overwhelm this meat, but we will also teach how to boil matmbre in water, do you dare? In this way, it can be served as much as a cold and as an input or unique dish. You can eat cold, warm or hot. Discover from the hand of recipes how to make boiled matambre, the cooking time and some tricks to make it perfect.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make boiled matmbre: |
| 1300 grams of cow or pork |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make boiled matmbre:
1. cook the eggs in boiling water so that they are hard. The usual cooking time to make perfect eggs is 10-12 minutes, although it will depend completely on the size of them.
2. Place the matmbre on a table or table and extend the meat so that it is as square as possible. If necessary, use a kitchen roller to flatten the thickest parts.
3. Prepare the vegetables that you will use to fill the boiled matmbre. To do this, peel the carrot and cut it in fine canes. Wash the pepper and also cut it in fine strips. Pela and itch the onion finely.
4. Place the already uniform mature on a sheet of film paper. Paint the entire surface with the mustard and on top of the vegetables to your liking. You can place them mixed or guide you for photography to do it like us. Sprinkle salt and pepper to taste.
Trick: boiled matmbre with film paper is much better, which is why we recommend using it.
5. Pass the eggs cooked by cold water, remove the shell and cut them in half throughout. Then, place them in a row at the end of the meat closest to you, since it will be here where you will begin to roll the matmbre.
Trick: You can make this recipe with cow or pork matron, the procedure is the same.
6. With the help of the film, it begins to roll the matmbre by the end of the eggs. Be very careful that both vegetables and eggs are inside.
7. Close the film rolling the tips and adjusting them so that the roll is as compact as possible.
8. You can cook the boiled matmbre with film as is, but to ensure that it will not be disassembled during cooking we recommend binding it with kitchen thread.
9. Put a pot with abundant water to the fire, the quantity enough to cover the entire matambre rod. When it starts to boil, introduce the matmbre and let it cook for 1 hour and a half over medium-low heat. For the cooking of boiled matumbre to be a couple, turn around 45 minutes.
Trick: It is important that the water is hot at about 80 degrees and that it does not boil on the meat once the meat is introduced.
10. past the cooking time of boiled matmbre, let it cool in the same pot so that it does not disarm when cutting it. You can also withdraw it, but we also recommend letting it cool. The boiled matmbre hit has a particular shape, as a rectangle with the rounded tips, and to get it it must be stored in the refrigerator (fridge) with a plate with weight on top. And ready! You already know how to boil matmbre overwhelmed, so that you encourage you to prepare it and do not forget to leave your comment with your experience.
