Conference turris::cooks

3349.0. "Matambre arrollado" by TAVIS::JUAN () Mon Nov 25 1991 12:51

    This is a quite complicated hors d'oeuvre, from Argentina, but is
    worth all the fuzzle.

                          Matambre arrollado
    (Mah-tam-bray ah-rroh-jah-doh, according to Argentinian prononciation)
                          [Rolled Matambre]

    Matambre: It is not so easy to explain what a matambre is, but if you
    ever saw a cow, trying to get rid of a fly on her side, the flat
    muscle, under the skin that was trembling, this is the matambre.

    The name comes from mata-hambre: "hunger-killer", and is a flat piece
    of meat, some 45cm x 60cm (1.5' x 2') and about 1cm (1/2") thick.

    Ingredients:

    1 matambre, as above - about 1Kg (2 Lbs).
    1 glass of wine vinegar
    2 Tsp parsley
    1 tsp aji molido (McCormick Chile can do)
    1 tsp oregano
    salt & pepper

    Filling:

    1 can green peas
    1 cup boiled carrots, diced
    1 cup parmesan cheese
    2 eggs
    1 tsp aji molido
    salt & pepper
    4 hard boiled eggs

    bouquet garni

    Preparation

    1. Trim most of the fat of the matambre. Put the matambre, fat side 
       down, on a flat pan. Pour on top of it the vinegar and sprinkle
       with parsley, aji, oregano, salt and pepper. Let it stand in a
       cool place for some 4 hours. (This is intended to tenderize the
       meat).

    2. Combine in a bowl peas, carrots, parmesan cheese, eggs and condi-
       ments. This should have the consistency of a thick egg and cheese 
       paste, which includes the peas and carrots.

    3. Put the matambre in a working surface, fat side down, with one of
       the long sides close to you. This will be the "near" side. Some 
       people flatten the matambre with a special meat hammer. Spread
       the filling on the matambre, somewhat thicker on the near side.
       Place the hard boiled eggs (long axis parallel to the long side
       of matambre) in a row, on the near side.

    4. Roll the matambre, brginning from the near side, towards the far
       side. You should have now a "cilinder" 10-15cm (4"-6") diameter 
       and 60cm (4') long. Tie it tight with a thick thread, so the form
       is kept. [What I really do is sow the matambre with a needle and 
       white sewing thread. Though this is a little tricky and you end
       up with filling up to your elbows, this is the best way to do it.
       After sewing the matambre, I tie it as explained above. Some people 
       would use a piece of cheesecloth to wrap around the matambre, and
       then tie it]

    5. Put the tied matambre in a pot, cover with cold water, put the
       bouquet garni, bring to a boil, and boil-simmer covered until the
       matambre feels tender - about 40 min. Let cool a little, take the
       matambre out of the pot, put some weight on it, to keep the shape
       and let cool. Put in the refrigerator for a pair of hours.

    6. Serving suggestions:

       Remove the thread and cut the "needlepoint".
       Slice the matambre in 1/2cm (1/4") thick. The slices should have
       the sliced egg in the middle (yellow and white), then the filling
       (yellow, with green peas and orange carrots) and a spiral of meat
       closing everything. 
       Matambre is usually served cold, with "ensalada rusa" (rusian salad)
       as a side dish. 

       Ensalada rusa: 
       1 cup diced potatoes
       1 cup diced carrots
       1 can green peas
       1/2 cup mayonnaise
       2 Tsp mustard
       lemon juice
       salt and pepper

       Combine all elements together.

       As an alternative to ensalada rusa, ensalada criolla (criolla: local)

       1 green pepper, diced
       1 red sweet pepper, diced
       1 large tomato, diced
       1 medium to large onion, diced
       wine vinegar
       olive oil 
       salt & pepper, to taste

    7. As a general recommendation, Argentinian food is very mild, NOT HOT.
       If in doubt about how much condiments to use, use LESS, rather than
       more.

    I don't know if you'll be able to find matambre. Perhaps at an Argen-
    tinian or Uruguayan butcher. But if you can get it, believe, it is
    worth the work.

    P.S.: Try to warm matambre slices under a broiler for a few minutes,
          this is also an experience.

    P.P.S.: Let me know a. if you try this, b. if you find out how is 
            matambre called in English.

    Enjoy,

    Juan-Carlos Kiel @ISO

    i need a recipe for chestnut stuffing - i have had no luck doing a
    search in these files for one - if anyone can point me to one, or
    put in a recipe - it would be greatly appreciated.  thanks

    I think the cut of meat is what we in the USA call Flank Steak.
    There are a few recipes in my yiddish cookbook for "flanken",
    even some that are stuffed and rolled. They sound a bit similar
    in preparation to this recipe, though not at all the same in
    spices.
    
    --L

     Re: .2

>    There are a few recipes in my yiddish cookbook for "flanken",
>    even some that are stuffed and rolled. ...

     Well, I doubt my Argentinian recipe would be "kosher" by any
     standard, however my grandmother used to make the matambre,
     replacing the grated cheese with bread, soked in water/wine/vinegar.

     Juan-Carlos Kiel
     DEC Israel

     P.S.: Could you post some "flanken" recipes? JCK
 

    My Grandmother used flank steak with a bread crumb,hard boiled egg,
    and grated cheese mixture. She then cooked it in the spagetti sauce.
    Mmmmmmmmmmmm! That's Italian!
    
    Kate

    Ach, it must be my MOTHER'S yiddish cookbook... but I did find a 
    flank steak recipe in Joy of Cooking. It sounds nice and spicey:
    
    Flank steak with dressing   serves 4
    
    (if you use sharp seasonings this gives a deviled effect.)
    
    Have ready: 
    	a 2 lb flank steak
    Trim the edges. Season with and pound in:
    	1   tsp salt
    	1/8 tsp paprika
    	1/4 tsp mustard
       (1/8 tsp ginger, optional)
       (1 tsp worcestershire sauce, optional)
    Melt:
    	1/4 cup butter or bacon drippings (no, this is not exactly kosher!)
    Add and saute until brown:
    	2 tablespoons chopped onion
    Add:
    	1   cup breadcrumbs
    	1/4 tsp salt
            a few grains paprika
        2   tablespoons chopped parsley
        3   tablespoons chopped celery
        1   slightly beaten egg
    Spread this dressing over teh flank steak, roll it loosely, and tie it.
    For variety try a sausage dressing with apples.
    
    Heat in a skillet:
    	3 tablespoons cooking oil
    Sear the steak in the hot oil on all sides. 
    Preheat oven to 325 degrees F
    Place the steak in a casserole or closely covered dish. Stir into the
    oil in the skillet:
    	2 tablespoons flour
    Add: 
    	1 cup water or stock
    	1 cup tomato juice or dry wine
    	1/4 tsp salt
    Pour this mixture over the steak. Bake closely covered for about 
    1 1/2 hours. Add seasoning if required (this usually means salt and
    pepper). Serve the steak with a green vegetable. (I'd make mashed
    potatoes too, for all that sauce... mmm! or rice...)
    
    Let me know if anyone tries this before I do!
    
    --Louise