The Argentinian Favorite Matambre Done Pressure Cooker Quick
Don’t cry for me, Argentina, I think my version of your national dish turned out pretty well!
So, what’s the difference between Bracciole, Rouladen, Matambre and various other rolled meat dishes? A lot of it has to do with the filling and the sauce. I have made Rouladen plenty of times before, and there are some similarities, except that the Rouladen is made as smaller, individual rolls, whereas the Matambre is one large roll that is then sliced into individual pieces.
The tricky part of this recipe is butterflying the flank steak. If you have a butcher who will do this for you, take advantage of it. Don’t be a hero! If you do it yourself, you will end up with a few tears (you can read this as either word that shares this spelling, they both will be true). Fortunately the meat I bought had another smaller piece with it, so that I was able to make a couple patches to fix the holes that I wound up with. If you don’t happen to have a meat patch kit, just push together as best you can.
For the butterflying, lay the meat on a cutting board with the grain running vertically as you are looking at it. With a sharp knife (I used a boning knife), carefully slice through the center, stopping about an inch away from the edge, so that you can open it like a book.
Open it up and cover with plastic wrap.
Using a flat mallet, pound until it is all a uniform thickness (it does not have to be super thin, just try to get it even).
Now, turn the meat 90 degrees so that the grain is running horizontally.
Sprinkle the meat with salt, pepper and oregano.
Sprinkle on the chopped garlic.
Arrange thin slices of onion on steak, leaving about an inch on all sides.
Lay the spinach leaves over the onions. I bought the pre-washed, bagged spinach to make things easy.
Arrange the carrots in rows going across the meat horizontally. I kept the carrots whole since they were small, but next time I will cut them in half because the thicker parts were a little crunchier than I prefer. Also, I didn’t peel them, because they were small and I didn’t want to peel away most of the carrot. If your carrots are larger, you can peel them and cut into quarters.
Next, place the whole boiled eggs near the center in a single row.
Sprinkle olives around, over the top of the other fillings.
Get about 6 pieces of cooking twine ready, long enough to fit around the rolled steak.
Starting at the bottom, roll the meat toward the top, jelly roll style, keeping it tight.
When you are finished rolling it, place the seam on the bottom.
Using the cooking twine, tie it near each end, then tie 3-4 times in between.
Add 1-1/2 cups water to the pressure cooker pot and turn heat to high. This recipe works best in a wider pressure cooker, but roll can be cut into 2 pieces to fit into a narrower cooker. I cooked this in my Fissler, and I was barely able to fit it in one piece with a little bending.
Stir in 1 teaspoon of beef base (I use better than bouillon) and a little salt and pepper. The beef base has quite a bit of salt, so you won’t need much. You can substitute 1-1/2 cups of beef stock for the water and beef base. Add a splash of red wine.
Add the matambre into the pressure cooker pot, seam side down.
Add two bay leaves then lock the cover on the pressure cooker and bring to high pressure.
When high pressure is reached, reduce heat to maintain high pressure and set time for 16 minutes.
When time is up, remove pressure cooker from heat and let pressure come down on its own for 10 minutes, then do a quick release.
Let the matambre rest for at least 10 minutes. It can also be cooled and served at room temperature.
Slice into 1-inch slices. Can be served with or without some of the pan sauce. I served it cool, so didn’t use any of the pan sauce.
Traditionally, matambre is served with chimichurri sauce, but I was too lazy to make some. If you would like to make some, here is a recipe from a reliable source. There are a lot of other recipes online if you would like to try a different one.
I just served the sliced room temperature matambre with some roasted red potatoes and it was just right for the relatively warm (but not super hot) temperatures we have been having this week.
|Pressure Cooker Matambre|| |
- 2 pounds flank steak
- ½ onion, thinly sliced
- 3 ounces or so fresh spinach
- 4-6 small carrots, halved (if larger, cut into quarters)
- ½ cup green olives with pimentos
- 4 cloves garlic, chopped
- 3 boiled eggs, peeled
- 1-1/2 cups water
- 1 teaspoon beef base (can substitute 1-1/2 cups beef broth for the water and beef base)
- Butterfly and pound the flank steak (see method above)
- Arrange on a cutting board with the grain running horizontally
- Sprinkle with salt, pepper and oregano
- Sprinkle on the chopped garlic
- Arrange slices of onion on steak
- Lay spinach leaves over onions
- Arrange carrots in rows going across horizontally
- Place eggs near the center in a row
- Sprinkle olives around over the top
- Starting at the bottom, roll meat toward the top, jelly roll style, keeping tight
- Place seam on the bottom
- Using butcher twine, tie near each end, with 3-4 pieces in the middle
- Add 1-1/2 cups water to pressure cooker pot and turn heat to high
- Stir in the beef base and a little salt and pepper
- Add a splash of red wine
- Add the tied meat into the pressure cooker pot (if you pot is narrower, you may have to cut the roll in half)
- Add two bay leaves then lock the cover on the pot and bring to high pressure
- When high pressure is reached, reduce heat to maintain high pressure
- Set time for 16 minutes
- When time is up remove from heat and let pressure come down on its own for 10 minutes, then do a quick release
- Let rest for at least 10 minutes, or it can be cooled and served at room temperature or cooled slightly.
- Slice into 1-inch slices. Can be served with or without some of the pan sauce. Can also be served with Chimichurri Sauce