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Surat, Gujarat
6 hours ago

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  • 1 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. Place it in a cooking pot with water and cover, cook in the stove at medium heat for one hour.
Remove the matambre from the pot and place it on a surface, 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 unwrap and slice it.


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