Matambre Arrollado

Method

1. 1

   Lay the meat flat; carpet with parsley, garlic and chili; line up eggs, peppers and carrots across.

2. 2

   Roll tight with the grain, tie like a parcel every two fingers.

   💡 Tie tighter than politeness suggests — loose matambre unrolls into soup garnish.

3. 3

   Poach in seasoned water 90 minutes.

4. 4

   Press under a weight as it cools; slice cold into spirals with chimichurri.