Matambre de Chichi – Argentine Stuffed Flank Roll
Matambre arrollado is the Argentine beef roll: a thin sheet of flank, layered with chard, cheese, hard-boiled egg and grated carrot, rolled up, tied and simmered for two and a half hours. Sliced cold, it is the classic of every party platter — and of the best sandwich you will make all year.
This is Chichi's family version, the same roll handed down from one generation to the next. Looking for the deli-counter classic, with red pepper and carrot? That is the matambre arrollado with the classic filling.
At the butcher's, ask for the thin flank — beef skirt or flap meat — and ask for it opened out flat. And instead of the Argentine prensa, a board with a few tins on it does the job: the pressure while it cools is what holds the roll together when you slice it.
You will also need: a needle and thread to sew the edges, string to tie it, and something to press it with.
Ingredients
- 1 sheet of beef flank (thin flank / beef skirt), opened out flat
- Garlic
- Parsley
- 6 hard-boiled eggs, sliced
- Grated carrots
- 1 handful of chard, boiled
- Grated cheese
- Chilli flakes
- Salt
Method
- 1
Lay the flank out flat with the fat side outwards. Sew the edges closed with a needle and thread so the filling does not escape.
- 2
Salt it lightly. Spread over the flank: grated cheese, garlic, parsley, chilli flakes, the sliced eggs, the boiled chard and the grated carrot.
- 3
Roll it up and tie it with string.
- 4
Put it into boiling water with only a little salt — it boils for two and a half hours and the water concentrates.
- 5
Turn it every half hour. Pierce it to check the meat is tender.
- 6
Let it cool in the cooking water. Then press it: in a matambre press if you have one, or between two boards with a weight on top (a pot full of water will do). It is the pressure while it cools that lets you slice it later without it falling apart. Once cold and pressed, put it in the fridge.