Matambre is the name of a very thin cut of beef in Argentina, Uruguay and also Paraguay. It is a rose colored muscle taken between the skin and the ribs of the steer,[1] a sort of flank steak. It is not the cut known normally in the U.S. as flank steak. Some people refer to it as the "fly shaker", because it is the muscle used by the animal to twitch to repel flies and other flying insects.
The same word (or matambre arrollado[2] or matambre relleno) is also used for a dish made of a matambre meat roll stuffed[1] with vegetables, peppers, ham, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce. It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used.
The name matambre is formed from the combination of "matar" and "hambre"[1] ("hunger killer").
CutEdit
Matambre is cut from the side of the cow, between the skin and the ribs. The scientific name for the muscle is cutaneous trunci. It is a thin rose colored muscle, also known in packing houses as "fly shaker" or "elephant ear". It is also known as the "twitch" muscle because the animal makes it twitch or tremble to repel flying insects like flies. It is very thin and lends itself for rolling up with different stuffings.
Argentine variationsEdit
In Argentina, the matambre is sometimes served as a steak, but this is not the typical serving method. The more common method is known as "matambre arrollado" (stuffed, or filled matambre). The ingredients for this dish vary from province to province, but most common include whole carrots, hard-boiled eggs, and plenty of black pepper. These ingredients are then rolled up inside of the matambre sheet and sewn or pinned together to keep the rolled matambre from coming unrolled. It is then boiled in milk, or sometimes water, and roasted in the oven. After it is removed from the oven and cooled, it is sliced into thin pieces of lunch meat and served in toasted French roll with mayonnaise, and sometimes Argentine chimichurri, as a condiment. In Uruguay, and to a lesser extent in Argentina, matambre is marinated in milk, baked flat in the oven, and covered with the marinade, with the addition of lightly beaten eggs and cheese at the end of the cooking period. It is called "matambre a la leche" (matambre in milk). Another method of serving matambre is "matambre a la pizza" which is prepared in a similar way but instead of being rolled it is topped with pizza ingredients like tomato sauce and mozzarella.[3]
matambre, matahambre, redirects, here, cuban, town, minas, matahambre, name, very, thin, beef, argentina, uruguay, also, paraguay, rose, colored, muscle, taken, between, skin, ribs, steer, sort, flank, steak, known, normally, flank, steak, some, people, refer,. Matahambre redirects here For the Cuban town see Minas de Matahambre Matambre is the name of a very thin cut of beef in Argentina Uruguay and also Paraguay It is a rose colored muscle taken between the skin and the ribs of the steer 1 a sort of flank steak It is not the cut known normally in the U S as flank steak Some people refer to it as the fly shaker because it is the muscle used by the animal to twitch to repel flies and other flying insects A matambre relleno Contents 1 Overview 2 Cut 3 Argentine variations 4 See also 5 References 6 Further readingOverview Edit nbsp Cross section of a matambre rellenoThe same word or matambre arrollado 2 or matambre relleno is also used for a dish made of a matambre meat roll stuffed 1 with vegetables peppers ham hard boiled eggs and herbs then boiled or oven roasted It is served sliced with the fillings making a colourful display either hot or cold It is often eaten with chimichurri sauce It is a rather fatty meat and is usually eaten with vegetables Pork matambre is also used The name matambre is formed from the combination of matar and hambre 1 hunger killer Cut EditMatambre is cut from the side of the cow between the skin and the ribs The scientific name for the muscle is cutaneous trunci It is a thin rose colored muscle also known in packing houses as fly shaker or elephant ear It is also known as the twitch muscle because the animal makes it twitch or tremble to repel flying insects like flies It is very thin and lends itself for rolling up with different stuffings Argentine variations EditIn Argentina the matambre is sometimes served as a steak but this is not the typical serving method The more common method is known as matambre arrollado stuffed or filled matambre The ingredients for this dish vary from province to province but most common include whole carrots hard boiled eggs and plenty of black pepper These ingredients are then rolled up inside of the matambre sheet and sewn or pinned together to keep the rolled matambre from coming unrolled It is then boiled in milk or sometimes water and roasted in the oven After it is removed from the oven and cooled it is sliced into thin pieces of lunch meat and served in toasted French roll with mayonnaise and sometimes Argentine chimichurri as a condiment In Uruguay and to a lesser extent in Argentina matambre is marinated in milk baked flat in the oven and covered with the marinade with the addition of lightly beaten eggs and cheese at the end of the cooking period It is called matambre a la leche matambre in milk Another method of serving matambre is matambre a la pizza which is prepared in a similar way but instead of being rolled it is topped with pizza ingredients like tomato sauce and mozzarella 3 See also EditArgentine cuisine Roulade Farsu magru List of stuffed dishesReferences Edit a b c Dictionary matambre in Spanish Real Academia Espanola Retrieved 2019 03 26 Matambre arrollado in Spanish clarin com Retrieved 2019 03 26 Ingredientes para preparar Matambre a la pizza in Spanish SitiosArgentina com ar Retrieved 2019 03 26 Further reading EditAeberhard Danny Benson Andrew Phillips Lucy O Brien Rosalba 2000 The Rough Guide to Argentina Rough Guides ISBN 9781843538448 nbsp Look up matambre in Wiktionary the free dictionary nbsp Wikimedia Commons has media related to Matambre nbsp This Uruguayan cuisine related article is a stub You can help Wikipedia by expanding it vte nbsp This Argentine cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Matambre amp oldid 1120402123, wikipedia, wiki, book, books, library,
