Argentinian Matambre
-1 large matambre
-1 grated carrot
-3 hard boileg eggs, peeled and grated
-2 large garlic, crushed
-1 cup fresh parsley, chopped
-1 tbs dry oregano
-1 tsp red pepper flakes
-1 tsp black pepper
-1 tbs salt
-2 tbs olive oil
Open the matambre with the fat side up, in a bowl mix all the ingredients.
Cover all the meat with the chimichurri, rolled it carefully like sushi, cover very tightly with plastic wrap and then Tie with butcher’s twine to hold it together. Put in cooking put with water and cover, cook in the stove at medium heat for one hour. Take it out and place on a surface and add weight on top, a heavy tableboard and something else will do the job, let it cool for a few hours and then is ready to take out the wrapping and slice it.
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