Matambre: A Classic Argentine Beef Dish
Matambre is one of the most traditional and distinctive beef dishes in Argentina. Made from a thin cut of beef that is often stuffed, rolled, and cooked slowly, Matambre is a centerpiece at family gatherings, celebrations, and traditional Argentine meals.
The name Matambre comes from the Spanish phrase "matar el hambre" ("to kill hunger"), reflecting its reputation as a hearty and satisfying dish.
Why You Will Love This Matambre Recipe
Rich and flavorful
Beautiful presentation
Perfect for special occasions
Packed with traditional Argentine flavors
Can be served hot or cold
What Is Matambre?
Matambre is a thin layer of beef taken from between the skin and ribs of the cow.
It is commonly prepared in several ways:
Stuffed and rolled (Matambre Arrollado)
Grilled over an Asado
Slow-cooked and served cold
Baked with vegetables and seasonings
The rolled version is especially popular throughout Argentina.
Ingredients for Traditional Matambre Arrollado
Main Ingredients
1 large Matambre beef cut (about 1.5–2 kg)
2 carrots, cut into strips
1 red bell pepper, sliced
3 hard-boiled eggs
1 cup fresh spinach leaves
3 garlic cloves, minced
Salt to taste
Black pepper to taste
Olive oil
Step-by-Step Matambre Preparation
Step 1: Prepare the Beef
Lay the Matambre flat on a work surface.
Trim excess fat if necessary.
Season generously with salt, pepper, and garlic.
Step 2: Add the Filling
Arrange spinach evenly across the meat.
Add carrot strips and bell peppers.
Place the hard-boiled eggs along the center.
Step 3: Roll the Meat
Carefully roll the beef into a tight cylinder.
Tie securely with kitchen twine.
Step 4: Cook Slowly
Place the roll in a large pot with water or broth.
Simmer gently for approximately 2 hours.
Cook until tender.
Step 5: Cool and Slice
Allow the Matambre to cool slightly.
Remove the kitchen twine.
Slice into rounds to reveal the filling.
Step 6: Serve
Serve warm or chilled.
Accompany with salad, potatoes, or Chimichurri sauce.
The History of Matambre
Matambre developed from Argentina's cattle-ranching traditions. As beef became central to Argentine cuisine, cooks found creative ways to prepare every cut of meat. The thin flank cut known as Matambre became especially valued for its versatility and ability to hold flavorful fillings.
Today, it remains a classic dish associated with family gatherings and celebrations.
Popular Variations of Matambre
Popular versions include:
Matambre Arrollado
Stuffed, rolled, and slow-cooked.
Matambre a la Pizza
Topped with tomato sauce, cheese, and oregano.
Grilled Matambre
Cooked directly on the barbecue grill.
Smoked Matambre
Prepared using traditional smoking techniques.
What Makes Matambre Unique?
Matambre stands out because of its:
Unique cut of beef
Colorful fillings
Impressive presentation
Rich flavor
Deep connection to Argentine beef culture
Best Side Dishes
Matambre pairs perfectly with:
Chimichurri sauce
Potato salad
Mixed green salad
Roasted vegetables
Crusty bread
Tips for Perfect Matambre
Roll the meat tightly.
Secure with strong kitchen twine.
Cook slowly for tenderness.
Let it rest before slicing.
Use colorful vegetables for an attractive presentation.
Frequently Asked Questions
What Cut of Meat Is Matambre?
It is a thin layer of beef located between the skin and ribs of the animal.
Is Matambre Served Hot or Cold?
Both are common. Many Argentines enjoy it chilled during celebrations and holidays.
Can Matambre Be Grilled?
Yes. Grilled Matambre is a popular variation served during Asados.
Final Thoughts
Matambre is one of Argentina’s most distinctive beef dishes, showcasing the country’s deep appreciation for quality meat and traditional cooking techniques. Whether served as a stuffed roll, grilled over an Asado, or topped like a pizza, it remains a beloved part of Argentine culinary culture.
This traditional Matambre recipe offers an authentic taste of Argentina and highlights the creativity and craftsmanship that have made Argentine beef dishes famous around the world.