Montevidean Stuffed Beef Roll Matambre Recipes

MONTEVIDEAN STUFFED BEEF ROLL / MATAMBRE

Steps:

• 1. Set the grill up for indirect cooking, placing a drip pan in the center. Preheat to medium-low. 2. Cut the peppers into 1/2-inch lengthwise strips. Cut the cheese and sausage lengthwise into strips 1/2 inch thick. Cut the eggs (if using) lengthwise into quarters. Cut the carrot lengthwise in quarters. Lay the bacon strips on a large (24 3 24 inch) square of heavy-duty aluminum foil, leaving a space of 1 inch between each the strips should run parallel to the edge of the work surface. Place the butterflied flank steak on top of the bacon so that the grain of the meat (and the seam between the meat halves) runs perpendicular to the bacon.3. Season the meat generously with salt and pepper and sprinkle with oregano and sage. Arrange strips of sausage in a neat row, end to end, along the edge of the meat closest to you. Place a row of red bell pepper strips next to it, then a row of cheese strips, then carrot strips, then green bell pepper strips, then hard-cooked eggs. Repeat the process until all the ingredients are used up. Leave the last 3 inches of meat uncovered.4. Starting at the edge closest to you and using the foil to help you, roll up the meat with the filling to make a compact roll. It's a lot like rolling a jelly roll. Pin the top edge shut with metal skewers or tie the matambre closed with a few lengths of butcher's string. Encase the roll in the foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to allow for the release of steam.5. When ready to cook, place the matambre in the center of the grill, away from the fire. Cover the grill. Cook until very tender, 1 1/2 to 2 hours. (If using charcoal, add 10 to 12 fresh coals per side after 1 hour.) To test for doneness, insert a metal skewer right through the foil covering. It should pierce the meat easily and be piping hot to the touch when withdrawn. Transfer the matambre to a cutting board and let cool for 15 minutes.6. Remove the foil and skewers or string, then cut the matambre crosswise into 1-inch slices to serve.Serves 8 as an appetizer, 4 as a main course

STUFFED FLANK STEAK (MATAMBRE)

Steps:

• Heat oven to 375 degrees. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H.
• At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps.
• Season meat liberally on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all.
• Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in three or four places with butcher's twine.
• Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about an hour before serving at room temperature.

MONTEVIDEAN-STYLE SWEETBREADS / MOLLEJAS ASADAS

Steps:

• 1. Preheat the grill to high.2. Rinse the sweetbreads under cold running water, drain, and blot dry with paper towels. Trim off any pieces of vein or sinew, then butterfly the sweetbreads, that is, cut them horizontally almost in half through the narrow side and open out like a book (see Note).3. When ready to cook, oil the grill grate. Sprinkle the sweetbreads generously on both sides with salt and pepper (if using). Place the sweetbreads, cut side down to start with, on the hot grate and grill, turning with tongs, until crusty and browned, 6 to 8 minutes per side (12 to 16 minutes in all). Taste for seasoning, adding salt if necessary. Serve immediately, with lemon wedges.Serves 6 to 8 as an appetizer, 4 as an entréeNote: Lamb sweetbreads would be prepared the same way.