Ingredients (makes 8 to 10 servings):
Beef Matambre, 2 kg
Carrot, 400 gr
Parmesan type cheese, 250 gr
Parsley, 50 gr
Garlic, 1 clove
Eggs, 4 u
Process:
Clean and degrease the slaughterhouse well. Grate the carrots and Parmesan cheese. Cut the garlic and parsley. Boil three eggs and reserve. Then in a bowl mix the cheese with the remaining egg and incorporate the other ingredients, that is, carrots, garlic and parsley. Arrange the meat on a plate and spread the mixture on the surface, leaving a 10 cm free edge to facilitate rolling. Add the whole boiled eggs in the middle of the slaughterhouse. Now, roll and flange it – tying it with thread – and wrap with film or a cloth, ensuring that it is well contained and sure not to overflow or untie. Then, in a pot with water, boil it over low heat for 80 minutes. Once the time has passed, let it cool without removing it from the pot or the water. Once cold, remove it from the water, place it on a table and step on it with a pot on top so that it takes the classic form of a matambre, it is recommended to leave it for at least 6 hours under pressure. After this, untie and cut to taste to consume.
La Dorita’s recipe. Address: Humboldt 1892; Bulnes 2593
Source From: Ambito
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