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    matambre sliced 1

    Matambre: Rolled Beef Stuffed With Veggies

    I can’t take full credit for this recipe. My future mother in law introduced me to this recipe last week and I thought it would be perfect to try out and post on the site. This matambre makes multiple serves and conveniently contains meat and vegetables in one package. Matambre originates from Argentina, Paraguay and Uraguay. My limited research tells me that matambre means kill hunger.

    Serves: 4-5
    Prep time:20 minutes
    Cooking time: 1hr 15 mins


    1 large piece of skirt steak
    1 small eggplant
    1 carrot
    1 small capsicum
    1 handful of spinach leaves
    6 button mushrooms
    1/2 brown onion
    2 cloves of garlic
    3 hard boiled eggs
    Dried herbs
    Roasting string to tie it all up
    3 long cooking skewers
    Olive oil


    Preparation first

    Peel and thinly slice eggplant (you may only need half)
    Thinly slice capsicum (you may also only need half)
    Peel carrot, then peel carrot into small strips
    Remove stalk from mushroom, wash and thinly slice
    Tear up spinach leaves
    Boil eggs for approx 3 minutes
    Chop onion (may only need half)
    Chop garlic

    Preheat oven to 180
    Lay skirt steak on a board and using a tenderising mallet, tenderise the meat.
    Lay spinach leaves down first, then carrot, capsicum and eggplant
    Season with salt, pepper and herbs
    Cut around 10 length of string around 10 cms in length
    Place hard boiled eggs at one end, in a line
    Slowly roll the steak from the egg end over itself
    When you have completed the roll, place 3 skewers through the meat to hold it together while you tie it
    With each piece of string, tie a knot tightly so that the roll holds together
    Be careful that contents doesn’t fall out the ends

    Line a baking tray with baking paper and add mushrooms, garlic and onions
    drizzle olive oil and add salt and pepper

    In a large saucepan cooking pot, add olive oil and place the matambre inside
    Sear the matambre until it’s browned then place on top of the mushrooms, garlic and onions
    Place in the oven for 1hr 15 mins

    When cooked, place on a wire rack for 15 minutes to cool
    Once cooled, slice up and serve