Matamre is a very versatile meat cut that can be cooked in many ways, whether in the oven, grilled or boiled. In Argentina, the most classic preparation is the matmbre stuffed with vegetables, it is a very tasty dish that you can usually find it at the family table. In recipes we show you how to make mature stuffed with vegetables. Surprise all guests!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make vegetable stuffed: |
| 1½ kilograms of beew 1 handful of thick salt 1 vegetable broth cube |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, ideal accompany with red wine, boiled, |
Ingredients to make vegetable stuffed:
1. To start with the Argentine Fill Matambre recipe we first enlist the ingredients.
2. We stretch the matmbre to remove the fat.
3. We take a very sharp blade and take away all the fat to our matmbre, in the photograph we show how the meat should look.
4. Before starting with the preparation of vegetables, we cook 4 eggs for 10 minutes. We reserve.
5. We have the red pepper to remove the skin more easily.
6. We chop the parsley and grat the carrot finely.
7. We cut the red pepper into wide strips. We do all this to later fill the matmbre.
8. Once we have all the ingredients ready, we begin to prepare our Argentine stuffing matmbre. We salt and pepper and sprinkle the matambre with the oregano, the ground pepper, the chopped parsley, the carrot and the grated cheese.
9. To end the stuffing of the matmbre, we distribute on it the strips of red peppers and place the hard eggs on the wider end of the matmbre.
10. We begin to roll the homemade matumbre. We fold in the two ends so that the eggs do not escape and, pressing firmly, we finish the procedure. We tie with a cotton thread to maintain the shape. What is this rolled mature looking like?
11. We place in an abundant large amount of water with a thick salt dagger and the vegetable broth cube. Once the broth breaks to boil, we carry over medium heat and cook the boiled rolled up stuffed vegetables for approximately 1 hour.
12. When the overwhelming matmbre has completed its cooking, we turn off the heat and let cool inside the broth. Then, we remove it and presses at least 5 or 6 hours. We take it to the refrigerator at least one hour before consuming it. I recommend that you are encouraged to make this exquisite matambre stuffed with vegetables, it seems complicated, but it is not. This Argentine filling matmbre is ideal to accompany it with a fresh green salad or, also, with a delicious Russian salad.
