Chef-tested recipe
A pressed cold beef roll patterned with eggs, carrots, roasted peppers, spinach, herbs, and cheese
Matambre arrollado is an Argentinian classic in which a broad, thin matambre cut is seasoned, covered with a colourful filling, rolled tightly, tied, gently simmered, then pressed and chilled before slicing. Hard-boiled eggs, carrots, roasted peppers, parsley, garlic, greens, and grated hard cheese are familiar components, especially on festive tables where the patterned slices are served cold. Matambre is the thin layer of beef between the hide and ribs; when it is unavailable, a butcher can butterfly flank steak to a comparable sheet. The long gentle cook tenderises the cut, while firm wrapping and weighted chilling create clean spirals.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 50 mins
- Cook Time
- 2 hours 10 mins
- Resting Time
- 1 hour
- Chilling Time
- 5 hours
- Total Time
- 9 hours
- Cuisine
- Argentinian
- Course
- Main dishes
- Cooking Method
- Stuffing, rolling, gentle poaching, pressing, and chilling
- Difficulty
- Intermediate
- Best Served With
- Best served cold with ensalada rusa, leafy salad, tomatoes, pickled vegetables, crusty bread, and chimichurri offered separately.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large stockpotpaid link
- Food-safe cotton clothpaid link
- Strong kitchen stringpaid link
- Two rimmed trayspaid link
- Kitchen weightspaid link
- Tongspaid link
- Carving knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
- Instant-read thermometerpaid link
Ingredients
For the beef roll
- Beef matambre, trimmed into an even rectangle: 1800 g
- Fine sea saltpaid link: 18 g
- Freshly ground black pepper: 6 g
- Mild ají molido: 6 g
- Dried oreganopaid link: 4 g
- Dijon-style mustard: 45 g
- Garlic, finely grated: 25 g
- Fresh parsley, finely chopped: 60 g
- Parmesan or Reggianito cheese, finely grated: 100 g
- Unflavoured gelatine powderpaid link: 15 g
For the filling
- Large eggs, hard-boiled and peeled: 6 large
- Carrots, cut into long batons: 300 g
- Red bell peppers, roasted and cut into strips: 300 g
- Baby spinach leaves: 200 g
- Spring onions, trimmed: 150 g
For poaching
- Unsalted beef stock or water: 4000 ml
- Bay leaves: 3 whole
- Black peppercorns: 8 g
- Yellow onion, quartered: 250 g
For serving
- Ensalada rusa: 900 g
- Lemon-dressed lettuce: 400 g
Preparation Overview
Ask the butcher for one broad, intact matambre and trim hard fat without making holes. Blanch carrot batons and spinach separately, squeeze the spinach dry, and roast and peel the peppers. Hard-boil the eggs and trim their rounded ends so they line up. Prepare strong kitchen string and a clean cotton cloth or muslin.
Method
Square and season the beef. Lay the matambre fat-side up, trim it to an even rectangle, and season with salt, pepper, ají molido, and oregano.
Apply the herb layer. Spread with mustard, garlic, parsley, grated cheese, and an even dusting of gelatine, leaving a 3 cm border.
Arrange the filling. Lay eggs end-to-end near the long edge, then arrange carrot, pepper, squeezed spinach, and spring onion in parallel rows.
Roll tightly. Starting at the egg edge, roll the beef firmly, tuck in the sides, and tie with kitchen string at 3 cm intervals.
Wrap securely. Enclose the roll tightly in clean cotton cloth or muslin and tie the ends so the cylinder keeps its shape.
Poach gently. Place in a pot with stock or water, bay, peppercorns, and onion. Keep at 88–92°C for about 2 hours, turning every 30 minutes, until tender and at least 74°C internally.
Cool in the liquid. Turn off the heat and leave the matambre in its cooking liquid for 1 hour.
Press and chill. Drain, place between two trays, add about 3 kg of evenly distributed weight, and refrigerate for at least 5 hours.
Slice and serve. Remove the cloth and string, cut into 1.5 cm slices with a sharp knife, and serve cold with ensalada rusa and lettuce.
Beginner Technique Notes
Patch any thin spot by overlapping a trimmed piece of beef before adding the filling.
Keep all filling rows parallel to the rolling edge so every finished slice shows a neat pattern.
A gentle poach tenderises without violently loosening the roll or forcing out the filling.
Use food-safe cotton cloth or muslin. Do not boil ordinary household plastic film.
Chill fully before cutting; a warm roll will not hold crisp spirals.
Tips and Variations
Butcher-butterflied flank steak is the practical substitute when the South American matambre cut is unavailable.
Fillings vary widely by family and may include peas, olives, pancetta, or additional herbs.
For a hot grilled preparation, use matambre a la pizza or an unrolled matambre recipe rather than reheating this pressed cold roll.
Gelatine helps bind the slices but should remain a fine, nearly invisible layer.
Prepare one day ahead for the cleanest slicing and most integrated seasoning.
Serving Ideas
- Overlap the patterned slices on a long platter so the egg, pepper, carrot, and green spiral remains visible. Place ensalada rusa and lettuce at the sides rather than covering the roulade.
Storage
Keep the unsliced roll tightly covered in the refrigerator for up to 4 days. Once sliced, use within 3 days. Serve cold and return leftovers to refrigeration within 2 hours. Freezing is not recommended because the eggs and vegetables become watery.
Nutritional Value
Allergen Notes
Contains egg, milk, and mustard. Ensalada rusa usually contains egg in mayonnaise and may contain mustard. Check stock, cheese, and condiments for celery, gluten, sulphites, and cross-contact.
Frequently Asked Questions
What cut is matambre?
It is a thin sheet of beef from between the ribs and hide, widely recognised by that name in Argentina and neighbouring countries.
Why is the roll pressed?
Pressure compacts the cooked layers so they hold together and slice into a clean spiral after chilling.
Is matambre arrollado served hot?
It is most characteristically chilled and sliced cold, often as a festive starter or substantial cold main.
Can I omit the gelatine?
Yes, if the roll is tied very firmly and chilled under enough weight, although slices may be slightly looser.
How far ahead can I make it?
One day ahead is ideal and gives the pressed roll enough time to become completely firm.
