Matambre Arrollado

Ingredients

• 1.2–1.5 kg matambre (flank flap, between hide and rib), butterflied to an even 8–10 mm thickness
• 3 hard-boiled eggs, peeled
• 2 roasted red peppers, skinned, cut into strips
• 100 g fresh spinach leaves, washed, dried
• 2 medium carrots, peeled, cut into batons and blanched
• 4 cloves garlic, finely sliced or crushed
• 10 g fresh herbs, parsley, oregano, or a combination — chopped
• 2 tbsp chimichurri, smeared directly on the meat surface before filling
• For simmering
• 3 litres salted water
• 2 bay leaves
• 1 tsp black peppercorns, whole
• ½ onion, halved
• To tie
• 1 m butcher's twine, cut into lengths for tying every 3–4 cm

Method

1. 1
   Lay the butterflied matambre flat, cut side up, on a clean work surface. The thickness must be uniform at 8–10 mm across the entire surface. Where thick spots remain, use a meat mallet to level them. Unevenness at this stage causes inconsistent cooking and an irregular spiral in the finished slice.
2. 2
   Season the meat surface generously with salt, the sliced or crushed garlic, and chopped herbs. Apply a thin, even smear of chimichurri across the entire surface. Under-seasoning here is the primary cause of a bland finished roll, as the seasoning on the beef layer is what flavours each slice throughout.
3. 3
   Lay the spinach leaves in a single, even layer over the meat. Arrange the roasted red pepper strips, carrot batons, and hard-boiled eggs (left whole, or halved lengthways to aid slicing) in a mosaic across the surface. Leave a clear 3 cm border along the far edge. The filling layer must be thin and even — overfilling prevents the meat from sealing and causes the roll to split during cooking.
4. 4
   This is where the dish lives or dies. Beginning at the near edge, roll the matambre tightly away from you, keeping firm, even pressure along the entire length so that no air pockets form in the spiral. As the roll closes, press the 3 cm bare border of meat against the body to seal. Tie with butcher's twine at intervals of every 3–4 cm. Each tie must be snug; insufficient tying allows the roll to expand, the filling to shift, and the spiral to collapse during cooking.
5. 5
   Bring the salted water to a gentle simmer in a pot large enough to hold the roll submerged. Add the bay leaves, peppercorns, and halved onion. Lower the matambre in and maintain a steady, gentle simmer. Cook for 1.5 to 2 hours. The roll is done when a skewer inserted into the centre meets no resistance and withdraws cleanly.
6. 6
   Remove the roll from the liquid and allow it to cool until handleable. Wrap tightly in cling film or foil, place on a tray, and set a weighted board or heavy pan on top. Refrigerate overnight under the weight. The roll is ready when it is cold and firm throughout and holds a clean cross-section without crumbling when pressed with a finger.
7. 7
   Remove the twine. Using a sharp, long-bladed knife, slice the roll into rounds of 1–1.5 cm. The cross-section should reveal a tight, unbroken spiral of meat, egg, pepper, spinach, and carrot. Serve cold. The flavour improves after two days refrigerated.