Matambre: Argentina’s Rolled Beef Tradition
Matambre is a flavorful dish with deep cultural roots in Argentina. This thin cut of beef, marinated and rolled with vibrant fillings, showcases the country’s love for beef and communal feasting.
The Origins: A Meal for Gauchos
Gauchos—Argentina’s cowboys—relied on quick, satisfying meals after long days on the Pampas. The name matambre comes from matar (to kill) and hambre (hunger), meaning “hunger killer.”
Originally, gauchos grilled thin beef cuts over an open flame. Over time, families refined the recipe by stuffing the meat with vegetables, eggs, and herbs, transforming it into matambre arrollado, a rolled and flavorful dish.
A Dish at the Heart of Argentine Gatherings
Matambre is a star at barbecues (asados), where friends and families gather to grill and share stories. Different preparations highlight regional influences and creativity: ✔ Matambre Arrollado – Rolled and filled with carrots, bell peppers, and eggs for a colorful, rich slice. ✔ Grilled Matambre – Charred over hot coals, served with chimichurri sauce for extra depth. ✔ Matambre a la Pizza – Topped with tomato sauce, melted cheese, and herbs, blending Argentine and Italian flavors.
The Art of Cooking
Patience and technique define this dish. The process ensures deep flavor and tenderness: ✔ Marinate the beef with garlic, vinegar, and spices for enhanced taste. ✔ Stuff with fresh ingredients, then roll tightly for even cooking. ✔ Slow-cook or grill to perfection, allowing flavors to develop fully.
A Culinary Treasure of Argentina
Argentina is renowned for its beef, and matambre reflects this legacy of quality and tradition. Whether served at a parrilla (steakhouse) or a family feast, it remains a true expression of Argentina’s culinary heritage.
Discover Traditional Argentinian Recipes Discover Traditional Recipes from South America
Argentinian Matambre
Ingredients
Instructions
-
To begin with the Argentine stuffed matambre recipe, first prepare the ingredients.
-
Stretch the matambre to remove the fat.
-
Take a sharp knife and trim all the fat from our matambre. The photo shows how the meat should look.
-
Before starting to prepare the vegetable matambre, cook 4 eggs for 10 minutes. Set aside.
-
Roast the red pepper to remove the skin more easily.
-
Chop the parsley and finely grate the carrot.
-
Cut the red pepper into wide strips. Do all this so you can stuff the matambre later.
-
Once all the ingredients are ready, begin preparing our Argentine stuffed matambre. Season with salt and pepper and sprinkle the matambre with oregano, ground chili, chopped parsley, carrot, and grated cheese.
-
To finish the matambre filling, spread the strips of red chili peppers over it and place the hard-boiled eggs on the wider end.
-
Begin rolling the homemade matambre. Fold both ends inward to prevent the eggs from escaping, and press firmly to finish. Tie with cotton thread to maintain the shape.
-
Place a generous amount of water with a handful of coarse salt and the vegetable stock cube in a large pot. Once the stock comes to a boil, bring to a medium heat and cook the boiled matambre stuffed with vegetables for approximately 1 hour.
-
When the rolled matambre has finished cooking, turn off the heat and let it cool in the stock. Then, remove it and press it for at least 5 or 6 hours. Refrigerate it for at least an hour before serving. I highly recommend you try this delicious stuffed matambre with vegetables.
-
This Argentine stuffed matambre is ideal with a fresh green salad or even a delicious Russian salad.
-
Your traditional Matambre is ready. ¡Buen provecho!
