The rolled matambre is a classic dish of Creole cuisine and New Year's celebrations. With ham, cheese, eggs, and seasonings, it is a hearty and delicious dish. Fat-free and stuffed, it is slow-cooked to savor on any occasion.
To enjoy a delicious rolled matambre, first prepare the meat rectangle carefully with ham, cheese, and eggs.
Then, cook it slowly for several hours in a pot with boiling water until tender.
Once ready, slice it and serve both hot and cold.
A delight to share on any occasion.
Rolled Matambre
Ingredients
1 Beef matambre
2 Hard-boiled eggs
200 grams of Cheese slices
200 grams of Cooked ham slices
1 Grated carrot
½ cup of Breadcrumbs soaked in milk
1 Cooked red tripe
3 Chopped garlic cloves
1 Unflavored gelatin powder
1 can of Crushed peas
1 tablespoon of Oregano
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this recipe, first debone and flatten the matambre to obtain a uniform thickness rectangle.
Step 2 : Then, lay plastic wrap on the table and place the matambre with the fat side facing up.
Step 3 : Cover the matambre with ham and cheese, sprinkle with oregano, and distribute the rest of the ingredients, including the quartered eggs.
Step 4 : Season to taste with salt and pepper, sprinkle with unflavored gelatin, and roll everything up using the plastic wrap.
Step 5 : Tie or tightly wrap the matambre with kitchen twine, poke several holes in the plastic wrap, and place it in a pot of boiling water.
Step 6 : Cook for about two hours over medium-low heat.
Step 7 : Then, remove the twine and plastic wrap, and cut into slices.
Step 8 : This dish can be served hot or cold and can be eaten as cold cuts.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
