Stuffed Matambre (Matambre Recheado)

• •1 whole Matambre (Flank/Rose meat) (thin layer)
• •7 oz Chicken hearts (200g)
• •2 thin Calabresa sausages
• •2 thin Bacon strips
• •2 medium Onions (diced)
• •generous handful Fresh herbs (parsley and green onions) (chopped)
• •to taste Salt
• •to taste Pepper
• •to taste Dry rub (your favorite)
• •as needed Kitchen twine (barbante)
• •as needed Beef broth (for braising option)

Instructions

1. 1

   Prepare the Matambre: Place the matambre on a flat surface or large cutting board with the inner side (the side without the fat membrane) facing up.

2. 2

   Season the Meat: Season the entire surface of the matambre thoroughly with salt, pepper, and your favorite dry rub.

3. 3

   Add Herb Base: Spread the chopped fresh herbs (parsley and green onions) evenly across the seasoned matambre.

4. 4

   Create the Filling Row: At the bottom edge of the matambre (the side closest to you), create a neat 'row' using the diced onions, the whole Calabresa sausages, the chicken hearts, and the bacon strips.

5. 5

   Roll the Matambre: Carefully roll the meat tightly away from you, just like a jelly roll or rocambole, keeping the stuffing tucked firmly inside.

6. 6

   Secure the Roll: Use kitchen twine (barbante) to tie the roll firmly at intervals (every 1-2 inches) so it holds its shape during cooking.

7. 7

   Choose Cooking Method: You can either slow-roast on the grill for a smoky flavor or braise in a pot for a more tender texture. Proceed with your preferred method.

8. 8

   Grill Method: If grilling, preheat your grill to a low, indirect heat. Place the secured matambre on the grill and slow-roast for approximately 2-3 hours, or until very tender, turning occasionally to ensure even cooking.

9. 9

   Braise Method (Alternative): If braising, sear the rolled matambre in a hot pan with a little oil until well browned on all sides. Transfer it to a Dutch oven or large pot, add enough beef broth to come halfway up the sides of the roll. Bring to a simmer on the stovetop, then cover and braise in a preheated oven.

10. 10

    Rest and Slice: Once cooked, let the matambre rest for at least 10 minutes before you cut the twine and slice it into thick, beautiful swirls. This allows the juices to redistribute, ensuring a more tender and flavorful result.

Chef's Tips

• 💡The 'Secret' Soak: For extra tender fibers, many Gaúchos like to soak the matambre in milk or a mixture of vinegar and spices overnight before stuffing.
• 💡Braising liquid: When braising, feel free to add aromatic vegetables like carrots, celery, and more onions to the broth for extra flavor.
• 💡Serving Suggestion: Stuffed Matambre pairs wonderfully with rice, polenta, or a simple green salad to balance its richness.