Matambre, a festive Argentine dish, is made by filling a flattened cut of beef with cooked vegetables and eggs, rolling it up, and cooking it. It is versatile and can also be served cold in slices as an appetizer.
Rub the butterflied beef with garlic, red pepper flakes, and salt.
Arrange the carrots, spinach, and whole eggs on top of the beef. Roll it up tightly and tie it with kitchen twine.
Place the roll in a pot with the meat stock. Cover and cook over low heat for 1.5 hours.
Let rest for 20 minutes, then remove the twine.
Slice and serve hot or cold.
Store in a covered container in the refrigerator for 3 days. It can also be served cold, sliced, as an appetizer. Allergen: Based on the ingredient list, this contains egg. Check package labels for other allergens.
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