Matambre II

Name: Matambre II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unit beef sirloin (boneless, 1"); 4 unit eggs (hard-cooked - wedged); ½ unit garlic clove - crushed; 1 large onion - sliced in rings; 1 cup red wine vinegar; 3 tbsp parsley - chopped; 1 tsp thyme (dried); 1 tsp cayenne pepper; 6 large carrots - quartered lengthwise; ¼ cup vegetable oil; 1 unit water; 2½ cups beef stock; 1 unit salt; 1 unit pepper (black); 12 oz spinach (fresh)

This dish is normally served refrigerated with the beef very cold, which makes for much easier slicing and serving.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

beef sirloin
boneless, 1"
2 unit
eggs
hard-cooked - wedged
4 unit
garlic clove - crushed
½ unit
onion - sliced in rings
1 large
red wine vinegar
1 cup
parsley - chopped
3 tbsp
thyme
dried
1 tsp
cayenne pepper
1 tsp
carrots - quartered lengthwise
6 large
vegetable oil
¼ cup
water
1 unit
beef stock
2½ cups
salt
1 unit
pepper
black
1 unit
spinach
fresh
12 oz

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Matambre II

Ingredients

Method

What Makes This Variant Distinct

Cuisines