Matambre (stuffed beef roulade)

Ingredients for Matambre (stuffed beef roulade)

Instructions for Matambre (stuffed beef roulade)

To prepare the Matambre (stuffed beef roulade) recipe, please follow these instructions:

Get the butcher to chopping pieces of meat, so they hang together in one page. Remove sinew and possibly. fat and bank flesh out. Put one piece in a roasting pan with the cut side facing up. Pour half of the thyme and garlic vinaigren on and sprinkle some over. Place the other piece on top and pour the rest of the vinaigren on. Sprinkle thyme and garlic on again. Deck baking pan with a piece of foil and let the meat pull in the marinade for 6 hours in kitchen temperature or overnight in the fridge my 12 hours).

Put pieces of meat in the extension of each other and place the spinach leaves and the cooked carrots that are split lengthwise on the flesh. Put quartered hard-boiled eggs in a while and finally onion rings on. Sprinkle some parsley, chili pepper and salt over.

Unroll rouladen meat together and bind together with cotton yarn or hold it together with skewers.

Put in a saucepan or rouladen a ovenproof dish and pour the broth by. Add more broth or water if the ¾ liter not when a third up on the meat. Put lid on and cook the rouladen at 170 degrees C at least 1 hour until meat is tender.

Let the meat pull on a cutting board about 10 minutes before it is cut.