Matambre Arrollado

Paulina Cocina’s written matambre arrollado recipe fills a trimmed meat sheet with mustard, garlic, parsley, panceta, vegetables, peas and hard-boiled egg. The roll is tied, wrapped and cooked before it is cooled for eating.

Thick fat is pulled away, and a knife helps remove the finer fat. The meat is trimmed toward a square shape. Salt and pepper season it, mustard is painted over it and the selected chopped garlic and parsley are added. Panceta and raw carrot strips line one long edge, followed at intervals by bell-pepper strips and dried tomatoes.

Coarsely chopped scallion, peas and grated hard-boiled egg are spread across the meat. It is rolled evenly with pressure to reduce air pockets and tied with heat-resistant matambre thread. Two tight layers of film wrap the roll, which is tied again.

The roll goes into a pot with water, salt and broth. It boils for one and a half to two hours, depending on its thickness, and is turned halfway through. More boiling water is added if the pot runs low.

The cooked roll is allowed to become lukewarm in its cooking water. If desired, it is pressed between two boards under a weight for a couple of hours as it cools. It then goes into the refrigerator and is cooled well before eating.