Matambre relleno – cold stuffed beef roll with Russian salad
Matambre, a thin beef cut, filled with hard-boiled egg, carrot, red pepper and chard, rolled up, gently boiled and pressed cold so it slices thinly. A must on the Christmas and New Year table, served with ensalada rusa, a potato salad with carrot and peas. It is also made with pork or chicken.
- 6 h 50Time
- 1 h 22Hands-on
- 4Portions
- 83 gprotein per portion
- 1020kcal per portion
Ingredients for 4 portions
- 3Eggs, for the filling
- 1.2 kgMatambre (beef rose meat), 1 whole, trimmed
- 3 clovesGarlic, finely chopped
- 4 tbspParsley, chopped
- 200 gSwiss chard, leaves only
- 2Carrots, in sticks
- 1Bell pepper, red, in strips
- 1 tspOregano
- 3 mlChili flakes
- to tasteSalt
- to tasteBlack pepper
- 7 gGelatine, powdered (optional)
- 1Yellow onion, halved
- 2Bay leaves
On the side
- 2Eggs, for the salad
- 800 gPotato, in 1 cm dice
- 2Carrots, in 1 cm dice
- 150 gGreen peas, frozen
- 120 gMayonnaise
Method
- Put all the eggs in a saucepan of water, bring to the boil and cook for 10 minutes.
- Lay the matambre out on the worktop fat side up, trim off the excess fat and neaten the edges.
- Finely chop the garlic and parsley, cut the carrots and pepper into strips and wash the chard leaves.
- Cool the eggs in cold water and peel them. Quarter 3 of them and keep 2 for the salad.
- Scatter the garlic, parsley, oregano, chilli flakes, salt and pepper over the meat, and the gelatine powder if using. Cover with the chard leaves and lay the carrot, pepper and egg in rows across it.
- Roll the meat up tightly so that the grain runs along the length of the roll – that way you slice across the grain later. Tie the roll firmly with kitchen string.
- Put the roll in a large pot with the onion and bay leaves, cover with water and bring to the boil.
- Simmer, covered, for 2 hours until the meat is tender when pierced.
- Meanwhile, make the salad: peel and dice the potatoes and carrots and boil them in salted water for 10–12 minutes until tender, adding the peas for the last 3 minutes. Drain and leave to cool.
- Mix the cold vegetables with the mayonnaise and the 2 chopped eggs. Season with salt and chill the salad.
- Lift out the roll and place it between two dishes or boards with a weight on top. Leave it to cool, then chill it in the fridge, still weighted, for at least 4 hours or overnight.
- Remove the string, cut the matambre into thin slices and serve cold with the Russian salad.
