Saturday, October 20, 2012

To Murder Hunger

Sometimes the smallest thing intrigues me, and in this case it was the name of this dish, so simple, a little fun--Matambre, or to "murder hunger" in spanish.
Matambre, rolled, baked and ready to slice. This picture always reminds me of Audrey Two from Little Shop of Horrors.

Tender beef, rolled around vegetables, herbs and eggs
 I believe this dish is basically Argentinian, but may cross over into other cuisines. I started with the basic concept, and then added in a few variations, like the tomato mushroom cooking sauce. I have a series of pictures here for easy following along. As you can see, I have used both string and toothpicks on different occasions, and they both work well. A good idea if you are using toothpicks, count them going in, and count them again when you take them out. Make sure you cook this long enough to allow the meat to be tender. It is wonderful served on the second day as well.

Name translates to "murder hunger" or 'kill hunger"

1 flank steak, 1-1/4 to 1-1/2 lb (have slightly frozen to allow for easier butterflying, thaw before rolling
salt and pepper
1 tsp. pureed garlic mixed with 2 Tbl. chopped green chilies
1 tsp. dried oregano
1 tsp ground cumin
1/2 bunch fresh cilantro or parsley
3 small carrots, peeled and julienned
2 hard boiled eggs, peeled and quartered
1 small red onion peeled and cut into thin wedges
1 bunch of baby spinach
3 Tbl. olive oil

butchers twine or toothpicks

about 2 cups chicken or beef broth
1 cup diced tomatoes
about ten mushrooms, sliced
a splash of wine or white balsamic vinegar

preheat oven to 375 degrees.

Using a long sharp knife, carefully butterfly the meat, cutting almost all the way in half, flip open like a book.

Butterflied steak, layered with cilantro, carrots, eggs, onions.
You could improvise and add a variety of your favorite things.
Season the meat liberally on both sides with salt and pepper. Flip it cut side up, wide side facing you. season with oregano, cumin, and rub with garlic and chilies. Cover with a layer of cilantro. Arrange the carrots, eggs and onions lengthwise down the length of the open meat, leaving an inch or so on the far side to allow for rolling.

The final layer of spinach, added in abundance before rolling
Scatter evenly with spinach. Roll the whole thing up jelly roll style, the grain of the meat should run the length of the roll. Tie in 3 or 4 places with butchers twine or secure well with toothpicks.



Heat the olive oil in a dutch oven or roasting pan thats big enough to accommodate the roll. Brown well on all sides, about 10 to 15 minutes. Pour in broth, tomatoes and mushrooms, wine. stir well, and cover pan.
The beef will not be completely cooked during the browning stage, a good browned surface before baking will add to the flavor and texture of the final dish.
Bake for an hour and 15 minutes. You can eat it immediately, but let it rest about 30 minutes before cutting. Can also be saved for the next day, sliced and served cold or at room temp.

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