Argentine
Matambre Arrollado
Herb-scented Argentine rolled beef, gently poached and pressed overnight for tender, jewel-toned slices served cold.
8 servings · 50 minutes prep · 210 minutes cook
Ingredients
Matambre and filling
- 1 whole, about 3½ lb, approximately 12 by 16 inches, Ask a butcher for a whole, unseasoned matambre.
- 1 tbsp plus 1 tsp, Diamond Crystal kosher salt.
- 2 tsp
- 1 tsp
- ½ tsp
- ½ tsp, Freshly ground.
- 5 medium cloves (about ½ oz), Finely grated or minced.
- 1 packed cup, Flat-leaf parsley, finely chopped.
- 2 tbsp
- 1 tbsp
- 4 large eggs, about 7 oz in their shells
- 1 medium carrot (about 5⅓ oz), Peeled and cut lengthwise into ¼-inch (6 mm) batons.
- 1 medium pepper (about 6 oz), Stemmed, seeded and cut lengthwise into ½-inch (1.3 cm) strips.
- 2 tsp, Unflavored.
Poaching liquid
- 5 quarts, divided, Divided between cooking the eggs and vegetables and poaching the roll.
- 1 medium onion (about 7 oz), Peeled and quartered.
- 1 medium carrot (about 4¼ oz), Scrubbed and cut into 2-inch (5 cm) pieces.
- 1 rib (about 1¾ oz), Cut into 2-inch (5 cm) pieces.
- 2 bay leaves
- 1 tsp
- 1 tbsp, Diamond Crystal kosher salt.
Directions
Prepare the meat and filling
- Lay the whole beef matambre lean-side up on a {{tool:cutting-board}}. With a {{tool:chef-knife}}, trim loose membrane and hard or excessively thick fat, leaving an even underside layer no thicker than ¼ inch. Square ragged edges and save substantial trimmings. Cover unusually thick areas with parchment and use a {{tool:rolling-pin}} to pound them to ⅜–½-inch thickness; the finished sheet should roll without splitting.
- Combine 1 tbsp plus 1 tsp kosher salt, the sweet paprika, dried oregano, aji molido and black pepper. Season the lean surface evenly, concentrating slightly more seasoning on thicker sections.
- In a {{tool:mixing-bowl}}, combine the garlic cloves, parsley, red wine vinegar and extra virgin olive oil into a damp paste. Spread it over the seasoned meat, leaving a 1-inch border on every side. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- Place the egg in a {{tool:small-saucepan}} and cover with 2 inches of the measured water. Bring to a boil, cover, remove from the heat and let stand for 11 minutes. Transfer to ice water for 5 minutes, peel, and trim a thin slice from each pointed end so the eggs sit closely end-to-end.
- Return the egg water to a boil. Add the filling portion of the carrot and cook for 3–4 minutes, until flexible but still firm at the center. Drain in a {{tool:colander}} and cool. Leave the red bell pepper raw so it retains its shape during poaching.
Fill, roll and tie
- Set the matambre with a short side nearest you and the seasoned lean surface facing up. Sprinkle the powdered gelatin evenly over the filling; it reinforces the natural juices so the chilled slices hold together without becoming rubbery.
- Arrange the eggs end-to-end across the meat, about 2 inches from the near edge. Lay the carrot batons and red-pepper strips parallel to the eggs, distributing the colors evenly across the width. Keep the outer 1-inch border clear.
- Fold the near edge firmly over the eggs. Roll away from you, compressing the filling after each turn and tucking in the side edges. Finish seam-side down with a tight cylinder roughly 12 inches long.
- Tie the roll crosswise with {{tool:kitchen-twine}} at 1-inch intervals, then secure it lengthwise with a second piece. Wrap it snugly in a {{tool:clean-kitchen-towel}} made from plain, clean, undyed cotton and tie the wrapper at both ends.
Poach gently
- Put the yellow onion, poaching portion of the carrot, celery rib, bay leaf, black peppercorns and the remaining 1 tbsp kosher salt in a {{tool:large-stockpot}} large enough to hold the roll without sharply bending it. Add the remaining measured water and bring to a boil.
- Lower the wrapped matambre into the pot with {{tool:tongs}}. Keep it submerged with a {{tool:heatproof-plate}} if it floats. Return the liquid just to a simmer, then reduce the heat to maintain 185–195°F on an {{tool:instant-read-thermometer}}, with only occasional bubbles. Do not boil vigorously.
- Cover partially and poach for 2½–3¼ hours, turning the roll with {{tool:tongs}} every 45 minutes. Begin testing at 2½ hours: a thin {{tool:skewer}} inserted through the wrapper into the thickest meat layer should slide in with little resistance. If the meat feels springy or grips the skewer, continue in 20-minute increments. Add hot water as needed to keep the roll submerged.
Press and chill
- Lift the roll from the liquid and drain for 10 minutes. Remove the wet cloth but leave all twine intact. Place the hot roll seam-side down on a rimmed {{tool:sheet-pan}}, cover it with a second tray or {{tool:cutting-board}}, and apply 4–5 lb of evenly distributed weight for gentle compression rather than flattening.
- Let the weighted roll release steam for 20 minutes, counting cooling time from the moment it leaves the poaching liquid. Transfer it immediately to the refrigerator under the same pressure, replace the ordinary weight with 4–5 lb of sealed frozen gel packs or securely bagged ice, and leave the tray uncovered. Check the center through one end with a clean {{tool:instant-read-thermometer}} after 1 hour; if it remains above 90°F, nest the lower tray over a second tray of ice and refresh the chilled weight without removing the twine or pressure.
- Verify that the center reaches 70°F within 2 hours of leaving the poaching liquid and 41°F within 6 hours total. Once it is at or below 70°F, cover it while keeping the chilled weight in place; refresh the ice or frozen packs if the center remains above 50°F at 4 hours. If either cooling limit is missed, do not serve the batch. After reaching 41°F, continue chilling under weight for a total of 8–24 hours, preferably overnight.
Slice and serve
- Remove the weight and twine. Pat the roll dry and cut it crosswise with a {{tool:sharp-knife}} into ⅜–½-inch slices. Serve cold or let the slices lose their refrigerator chill for 15 minutes before plating.
