What is Matambre?

Matambre is an Argentine beef food that is produced by rolling vegetables, eggs and salty ingredients such as sausage and spices in a flattened side. The steak is usually slowly cooked, either in the broth or through the low fire grill until the meat is just tender and the vegetables are soft. There are many variations of Matambre, many of which correspond to different regions and culinary traditions of Argentina and neighboring Uruguay. The bowl can also be adapted to virtually any ingredients that the chef has at hand.

There are no solid ingredients for Matambre. The same, almost all versions include eggs boiled hard and various vegetables, especially peppers and onions. Most recipes require raw vegetables, although some chefs roasted or silly before the start. All ingredients will have a chance to cook completely, but the preparation of ingredients can increase the overall taste.

defining the feature of any Matambre is a side steak. A long, thin piece of meat usually works best and the chefs often chooseThey also steak with a mass palm or other blunt object to ensure that it is a consistent and smooth texture all over its surface. The meat is usually prepared after it is evenly flattened, but many chefs have decided to rub it into olive oil or other marinades to add tenderness and seal moisture.

After the preparedness of the meat, the chefs begin to lay the other ingredients on Wednesday. The idea is usually to create a uniform spread of vegetables, cheeses, eggs and other meat, especially bacon and sausages, through the surface of the side steak. After it is achieved, the steak should be firmly rolled, the jelly style to form a thick protocol. In order to avoid loosening of stuffing during cooking, boiling usually provides a protocol with a butcher string or other string in safety care.

Matambre must cook for a long time - usually several hours, at least - for tastes to choke each other. MostA way to cook rolled -filled side steaks is a fire. Cooking usually packs the rolls in the foil or place them in a deep, flame pot to slow them down in flames. More modern chefs use grill grills for similar results.

cooking steak in spicy broth is another popular means of preparation. Here, the tied role is immersed and cooked, often in the beef broth until the meat is boiled and the taste is set. No matter how ready, Matambre is almost always administered in the same way: sliced ​​thin, usually as an appetizer. Can be served hot or cold.

There is some controversy about the food called Matambre. One theory is that the name is a combination of Spanish words Matar , which means "kill" and hambre , which means "hunger". According to this thought school, food is a "hungry killer" both because of its wealth and on its role as an appetizer. Less popular settlement is that the word "mambre" is variation determinedThe regional Argentine words for "leather skin", which is supported by the hard, flat nature of the core steak.