ARGENTINE STUFFED MATAMBRE

Ingredients

You will have to ask in the butcher's shop for a special cut that they do in the Argentine butcher's shops that MATAMBRE calls himself.

It is a piece of meat, rather thin, which widespread will be as of approximately 40 cm. x 40 cm. There are countries that to this type of court say Top to him or Top to do refills.

The normal thing is that it avenges with a lot of fat therefore you will have to ask the butcher to degrease it to you a little, and please to be careful of not breaking it, because if this way out you will have to then cook it.

2 carrots

2 onions

2 or 3 hard-boiled eggs

Thick grated Parmesan (fat person)

Go out,

Pepper,

Oregano,

Ground green pepper,

Cut Fresh parsley

There are the people who him sets also, raw spinach.

Preparation:

1st to Extend the meat piece, to salt and pimentar, and then I am doing to him like layers with the onion cut in hoops or sting, if I prefer that it is not evident so much, more the grated carrots.

2nd to Add other spices and to salt again.

3rd Then to place the eggs divided to the way, and placed in tier, thing that, on having wound it or having coiled it, they do not bother you. And finally the cheese parmesando cut with the pelapatatas.

4th When everything is ready, you are coiling it with a lot of care, and in the end, you will have to cook it with common white thread, it can be a bit fatter if you want.

5th to Go cooking everything around so that you have left the stuffed good apretadito and stays of a form like a sausage. (ROLL)

6th When that is ready, you will have to look for thread of tying target, and you are tying it, from an end up to other, so that the ingredients do not leave, and the matambre is taking form. (REDONDA)

7th to Prepare a casserole with enough water like so that it could be inside, you will put him caldito of these knorr, of vegetables for example, or of meat, and if you want to the water, you can put him, onion, carrots, tomatoes, and salt.

8th to Allow to cook in pan at least from 3 until 4 hours to low average fire, and watching that he does not lack it waters down in ninugún moment.

9th to know when it is ready, you will have only to puncture the meat to see if it is tender, if the knife enters and goes out well, it is because it it is.

10th to Withdraw of the casserole, and to place on a flat surface, adding superficially a table, and the casserole with the liquid or you can add a few milk pasteboards to him, so that it should weigh, and should be drain the water that he has had left inside.

11th to Leave at least a few hours like that, can be even of one day for other, and then it is placed in the icebox, until you are going to consume it, you will have only to withdraw the thread from him of tying target, since it will not need and then you can be cutting it like a cold any meat, rather slice thinly it!!!

12th Since you will see the recipe it is not difficult it is alone a question of patience more than anything, And it is very rich, and also it serves to use in a cold dinner, or eaten where they are many persons, since it gives good results very much!!