What is matambre?
Matambre is a term used in cooking to describe a type of meat cut. It comes from the breast area of the cow, located between the brisket and flank. This particular cut is well known for its tenderness and delicious flavor. In Spanish “matambre” translates to “kill hunger” which hints at its satisfying and nourishing qualities when it’s prepared and enjoyed as part of dishes.
What makes matambre unique is its thinness and lean composition making it suitable for cooking methods like grilling, roasting or braising. Because of its versatility, it is often used in traditions and regional specialties.
One of the things about matambre is that it easily absorbs flavors during the cooking process, which makes it perfect for marinating or seasoning. When cooked skillfully matambre turns into a succulent and flavorful ingredient that can elevate creations.
It’s worth mentioning that depending on the region or cuisine matambre may refer to cuts of meat, which adds to its versatility in practice.
What is the origin of matambre?
Matambre, a term that comes from Spanish translates to “satisfy hunger” in the language reflecting its role as a nourishing piece of meat. This culinary term mainly refers to a cut taken from the chest area of cows located between the brisket and flank. Although matambre is widely recognized and used in American cuisine its origins can be traced back to the cultural and culinary traditions of the region.
In Argentina, matambre holds a place as a part of traditional barbecue culture called “asado.” The meat is often seasoned before being grilled over an open flame resulting in a flavorful and tender dish that is enjoyed at various social gatherings from family get-togethers to festive occasions.
The popularity of matambre extends beyond Argentina, and has also made its way into the practices of other Latin American countries. Each country incorporates its twists and preparations into this beloved dish. The cultural significance of matambre goes beyond its use; it has become intertwined with rituals and celebrations in these regions.
Although the precise origin of matambre is deeply rooted in the history of Latin America, different cuts may be referred to as matambre in regions. This adaptability contributes to its usage in various cuisines.
How to make matambre
Matambre, a cut of meat often associated with Argentine barbecue, can be prepared using a simple yet skillful approach. Prior to cooking, it is customary to season and marinate the matambre in order to enhance its flavor and tenderness. This typically involves using ingredients like garlic, herbs and spices that infuse the meat with their tastes during the preparation process.
The preferred cooking technique for matambre is grilling it over a flame as is commonly practiced in the revered Argentine barbecue tradition known as “asado.” Carefully placing the matambre on the grill allows it to cook perfectly, achieving a balance between a crispy layer and a tender juicy interior. The end result is a mouthwatering dish that captures the smoky essence of barbecuing making matambre an exquisite centerpiece for gatherings and celebrations not in Argentina but also, beyond its borders.
How has this meat specialty evolved over time?
The evolution of matambre throughout history showcases an interplay between culinary and technological influences. Originally rooted in culinary traditions, especially in Argentina, matambre has transformed alongside societal shifts and culinary advancements.
In its days matambre was known as a versatile cut of meat. However as culinary techniques progressed and international food cultures mingled matambre expanded beyond its origins. The rise of gastronomy and the exchange of ideas led to the incorporation of diverse seasonings, marinades and cooking methods that enhanced the taste profile and appeal of matambre.
Additionally, technological progressions in meat processing and preservation have made matambre readily available worldwide. The sharing of knowledge through cookbooks, television shows and online platforms has further fueled its evolution by inspiring experimentation and adaptation across kitchens.
In time, matambre has transcended its association with barbecues to become a versatile ingredient used in various culinary applications. From gourmet preparations to fusion dishes that blend influences together seamlessly, the evolution of matambre showcases its enduring popularity and ability to adapt within the ever changing landscape of global cuisine.
What are other recipes similar to this cut of meat or other versions of it?
Asado de tira (Short Ribs): Asado de tira is a choice in Argentine barbecue, where beef short ribs are seasoned and grilled to perfection resulting in a flavor that resembles matambre.
Churrasco: Churrasco is widely enjoyed throughout Latin America and involves marinating and grilling beef showcasing seasoning and preparation methods. It shares similarities with matambre in its association with barbecue culture.
Uruguayan parrillada: In Uruguay, a parrillada is a grill that features cuts of beef, sausages and other meats cooked over an open flame. This echoes the celebratory aspects of Argentine asado, where matambre truly shines.
Colombian lomo al trapo: Lomo al trapo entails wrapping beef tenderloin in cloth and grilling it directly over coals. The result is a succulent and smoky dish that evokes the flavors found in matambre.
Mexican arrachera: Arrachera refers to skirt steak, which’s a specialty in Mexican cuisine often prepared by grilling or searing. This highlights an emphasis on flavor infused preparations that resonate with the essence of matambre.
Brazilian picanha: Picanha is a cut commonly found in churrasco. It involves grilling sirloin cap showcasing the influence of South American barbecue traditions similar to those associated with matambre.
These recipes showcase the wide range of ways beef cuts are prepared in cuisine highlighting grilling methods and seasoning techniques that pay homage to the rich culinary tradition of matambre.
Photo credit: Hands Doing Things
Matambre
Ingredients
- 3 lb defatted beef matambre (or thin slices of beef filet)
For the marinade
- ½ cup white vinegar
- ¼ cup vegetable oil
- 4 tablespoons chopped flat-leaf parsley
- 3 cloves garlic , pressed
- 1 teaspoon ground chili pepper
- 1 tablespoon thyme
- 1 tablespoon oregano
- 3 tablespoons water , at room temperature
- Salt
- Pepper
For the stuffing and baking
- 2 large slices white sandwich bread , soaked then drained
- 3 eggs , beaten
- 3 tablespoons grated cheese
- 2 small carrots
- 2 bay leaves
- 1 large red bell pepper , julienned
- 3 tablespoons chopped flat-leaf parsley
- 5 hard boiled eggs
- 2 sheets gelatin , rehydrated and cut very finely into threads
- ½ cup beef broth , at room temperature
Equipment
- Cooking twine
- Parchment paper
- Plastic wrap
Instructions
-
In a bowl, mix the ingredients needed for the marinade, add the 3 tablespoons of water and immerse the beef.
-
Cover the bowl with plastic wrap and leave to marinate for 10 hours in the refrigerator.
-
After the meat has marinated, mix the wrung out sandwich bread and the eggs in a bowl. Add the grated cheese and parsley.
-
Drain the meat well, remove the excess herbs from the surface and spread the meat on a large rectangle of baking paper or plastic wrap, brushed with oil.
-
Using a spatula, delicately spread the egg and grated cheese paste, and the julienned carrots.
-
Line the hard-boiled eggs on top, without cutting them.
-
Sprinkle the entire stuffing with the gelatin threads and half the parsley.
-
Carefully lift the edges inward and roll the matambre, holding it tightly with each turn and leaving the paper or plastic wrap facing outward, which will help press the roll.
-
Tie the matambre with several turns of plastic wrap, like a roast.
-
In a pot filled with cold water, pour the beef broth with all the rest of the ingredients needed for cooking without forgetting the remaining parsley.
-
Add the beef roll and cover with room temperature water.
-
Cover the pot and cook for 1 hour 30 minutes, 15 minutes over medium to high heat, then 1 hour 15 minutes over low to medium heat.
-
Turn off the heat and let the roll cool completely in the pot.
-
When the matambre is completely cooled, remove it from the pot, squeeze it gently to remove excess liquid, then place it in the refrigerator for at least 5 hours.
-
Remove the parchment paper or plastic wrap, then the kitchen twine.
-
Slice the matambre to serve.
Sources
Smith, A. (2017). The World Encyclopedia of Meat. Lorenz Books.
Herbst, S. T., & Herbst, R. (2009). The New Food Lover’s Companion. Barron’s Educational Series.
Paz, E. (2014). The Argentine Grill. Artisan.
Núñez, R. (2015). The Art of Argentine Barbecue. Hardie Grant Books.
Mike is “the devil” of the 196 flavors’ duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises.
Leave a Reply