Roasted Matambre recipe with peppers

Matambre is a very popular meat cut in Argentina, it is also known as a cow fin and is usually cooked in many ways. In this recipe we show you how to make roasted mature with peppers, an ideal dish for a family meal.

🚻 6 Diners🕘 2h 30m🍵 Main🤯 Disturbance Platter
Ingredients to make roasted mature with peppers:
1 tablespoon of oregano
½ teaspoon of pepper
250 grams of green peppers. 1½ kilograms of matambre or cow fin
200 grams of bacon
1 teaspoon of paprika
200 grams of onion
ADDITIONAL CHARACTERISTICS: MIDDLE COST,

Ingredients to make roasted mature with peppers:

1. The remaining fat from the meat is removed and left in marked about two hours with half of the oil, paprika, minced garlic, parsley, oregano, black pepper and cayena pepper.

2. The onion is sauté until it begins to take color to honey. The peppers are fried, the skin is removed and the oil is allowed to drain.

3. It extends on the meat the onion sauté well drained from oil, the fried peppers also drained and cut into strips, the carrots and the bacon cut into strips.

4. The matambre is enroll and ends up cooking it very well so that the filling does not get out. You can also puncture wooden sticks at the ends to make sure the roll does not open.

5. It is put in an oven source to roast covered with an aluminum foil that will be removed at the end to finish browning it. The oven must be preheated at 180ºC and we will leave it until it is made.

6. When by clicking the matmbre your meat comes out a whitish juice will be at its point. It is served hot with a garrison of vegetables or a puree.

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