1 kg of matambre
1 minced garlic clove
1 chopped onion
3 soup spoons of vinegar
3 soup spoons of olive oil
2 cups (about) of beef broth approximately
Salt and black pepper to taste
Filling
50 g of cubed bacon
2 onion rings
2 carrot strips
1 smoked or paio sausage crumbled
10 chopped green olives
2 soup spoons of vinegar
Salt and black pepper to taste
1 kg of matambre
1 minced garlic clove
1 chopped onion
3 soup spoons of vinegar
3 soup spoons of olive oil
2 cups (about) of beef broth approximately
Salt and black pepper to taste
Filling
50 g of cubed bacon
2 onion rings
2 carrot strips
1 smoked or paio sausage crumbled
10 chopped green olives
2 soup spoons of vinegar
Salt and black pepper to taste
Prepare your butcher to open the matambre in a large, uniform sheet, like a big steak
Season with salt, black pepper, garlic, and onion
Marinate with vinegar and let it rest for the next day, covered, in the refrigerator
Flip the meat halfway through the time so that the marinade penetrates well throughout its extent
Filling: mix all filling ingredients
Place the matambre on a large plate and distribute the filling
Leave the edge free
Roll the meat like a roulade and secure with kitchen twine
Heat the olive oil in a pressure cooker and brown the meat from all sides
Add enough beef broth to cover the meat, then close the pressure cooker and cook over low heat for about 1 hour
Let it finish cooking and open the pressure cooker
Check the doneness and, if necessary, add more beef broth and return the pressure cooker to the heat
Cook until the meat is tender, then serve in slices.
