Subject: Matambre (Stuffed Rolled Flank Steak)
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 27 2003 - 18:46:59 EST
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FOOD FUNNY
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Reader Amy Dobek warns us this isn't a true food funny, but I like it
anyway:
I was in the kitchen one day, trying to reach the baking powder on the
top shelf of a cabinet. Being only five feet tall, I had to stretch,
but still couldn't grab the box. Fortunately, I have two
six-foot-tall sons whom I often call to come to my rescue.
"Hey, Brian!" I yelled to my second son, who was in the living room.
"Will you get your tallness in here and get this for me?"
"Sure, Mom," he remarked as he bounded into the kitchen. "But next
time, I'd prefer the title 'Your Highness.'"
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TODAY'S RECIPE
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This dish takes me back to my younger days in Montevideo, Uruguay.
The name means "kill hunger" and it is often served cold as an
appetizer. Traditionally it is cooked completely covered in liquid,
but my version produces a more flavorful broth for serving hot as a
main course.
Matambre (Stuffed Rolled Flank Steak)
1 1/2 - 2 lbs (675-900 g) flank steak
2-3 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) crushed hot red pepper
Salt and freshly ground pepper to taste
About 1 cup (250 ml) fresh spinach leaves
1 medium carrot, thinly sliced
1 small onion, thinly sliced
2 hard-cooked eggs, peeled and halved lengthwise
1/4 cup (60 ml) sliced pimiento-stuffed green olives
4 cups (1 L) beef stock
Butterfly the flank steak by slicing it in half horizontally to within
about 1/2 inch (1 cm) of the edge. Open the steak and pound with a
mallet to a uniform thickness of about 1/4 inch (5 mm). Sprinkle with
garlic, oregano, red pepper, salt, and pepper. Cover with spinach
leaves, leaving about 1/2 inch (1 cm) uncovered around the edges.
Arrange the carrot, onion, eggs, and olives on top of the spinach.
Roll in the direction of the grain to form a log and tie at 1-inch (3
cm) intervals with kitchen twine. Place in a baking dish and add the
beef stock. Cover tightly and bake in a preheated 350F (180C) oven
until the beef is tender, 1 1/2 to 2 hours. Remove the twine, cut
into thin slices, and serve with the pan juices. Alternately, the
matambre may be cooked in enough stock or water to cover, cooled in
the cooking liquid, drained, refrigerated, and cut into thin slices to
be served cold. Serves 4 to 6 as a main dish, or 8 to 12 as an
appetizer.
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