Elements
For the marinade:
Beef slaughterhouse, 1
Milk, 1 liter
floor chili, 1 teaspoon
Minced garlic, 1 clove
Thyme, 1 teaspoon
Laurel, 2 Leaves
Pepper To style
Coarse salt To style
For the filling:
Smoked bacon in slices, 200 g
Spinach, 200 g
Eggs, 8 items.
Carrot,1
Garlic, 2 cloves
Chopped parsley.
Unflavored gelatin, 2 tablespoons
Fantastic and coarse salt, essential quantity
Elaboration
– Degrease the matambre very nicely.
– Place in a bowl with the marinade components.
– Let the matambre relaxation within the marinade in a single day within the fridge.
– Make the eggs hard-boiled (boiled for 10 minutes).
– Peel and lower the carrot lengthwise into skinny sticks.
– Chop the garlic and parsley.
– Unfold the matambre with the half that had the fats on high.
– Salt, sprinkle with garlic and parsley.
– Cowl with the spinach leaves.
– Organize the bacon slices.
– Place the carrot sticks lengthwise.
– Place the eggs in a row lengthwise, subsequent to the carrot.
– Sprinkle with gelatin.
– Run over the matambre.
– Sew it with needle and thread on the ideas and edge.
– Wrap the rolled matambre in a fabric and tie it with cotton thread.
– Boil the rolled matambre in loads of salted water for two hours.
– Take away and press for at the very least 4 hours, this may be executed by putting a board on high and weight on the board.
– Take away the material and threads.
– Serve the rolled matambre, chilly, lower into slices, historically accompanied with Russian salad.
