Blue Prints For Wedding Arch

Matambre

My husband is a very good BBQ and being the blog of Argentina, can not miss a post with grilled meats, this will be the first in a series that begins now, "D" stuffed with Roquefort Matambre "a delight.

Matambre (ROSE EMLA) is a typical Argentine court, it is the layer of meat is removed from between the leather and cow ribs ( see here cutting ) and pigs too, the pig requires less cooking time, is called matambre (kills + hunger) because it is said that once when he carried out the slaughter of the animal was removed this court to do so quickly to the grid, but there is a problem is not always sweet, here the words of the poet Esteban Echeverría in his advocacy of matambre :

Following, then, my purpose, I will come to find out who is this gentleman and weighted so trails is why ended up in the stomachs of carnivorous locals. The flank steak comes attached to two ribs of beef and leather clothing serves, so that females, males and geldings still have their two separate matambre whose edible qualities vary by age and sex of the animal: thus male matambre's all whatever their origin, and the sides of the bull, cow or bull acquires juice and robustness. The nutritional and digestive hidden transformations experienced by the matambre, reaching its full growth and flavor are not available to me: nature in this as in everything else in their jurisdiction, the work itself, as mysterious and satisfactorily that we are only rendering him as quiet praise. It is known only
hardness bull matambre rejects the rather hefty set and tooth, while that of a young bull and especially the cow, chewing and eating leaves petty little teeth and gums still octogenarian. "

"Apology matambre" I copied the page l historian Felipe Pigna , Be sure to visit your page, it is very interesting, as he says, a site dedicated to history, the persistence of memory, and against forgetting, one form of injustice.

On another plane, as the popular saying, when someone can not get a penny says: "Tougher Than beef flank steak."
Matambre: flank steak or meal rose, is inevitable in the table of Argentina and especially for the holidays this year it is prepared wound with various elements, eggs, spinach, garlic, parsley, cheese, ham, sausage, etc. . Also it tends to make baked and cooked with milk m, usually weighing from one to three kg depending on the size of the animal. The preparation
need: 1 kilo
matambre To
150 grams of Roquefort cheese
least 1 / 2 cup heavy cream 4 tablespoons milk

salt pepper

necessary amount, remember the blue cheese is salty

white cotton thread and needle

Check the matambre not broken or have holes, if so proceed to the suture as in the picture because it would avoid filling the holes, or ask your butcher to remove it care, mine seemed that the war was (I bought my husband) stitched holes like this, more .... are due to hooks that were hung with little expertise or the butcher to deboning.

This reminds me of another saying "I sewed like a roulade" Once

sewed all their clothes, we turned the flank steak in the middle like a book, leaving the fat out, and we sew the sides forming a sac, leave a space without sewing to enter the stuffing, prepare it by mixing the ingredients and then fill it and ended up producing the closure sewing

The coals should be well lit and distributed a circle, so that the heat is low, place the flank steak in center of the circle, on the high rack, hold there for an hour and a half is made from one side, go on renewing the coals, always in a circle, then turn, cook another half hour, in this case was a matambre a kilo, if it is larger and takes longer to cook as we will be inflated with steam and tenderized, sometimes looks like a balloon, it was very small, but we usually roast matambre larger. The slow cooción does the meat come out tender and assured success.

This matambrito was very tender, a butter, for dipping the sandwich in the sauce ........
I served with threads the seams so they can see them (but not eaten).

This dish will surely return to prepare for Christmas, if requested by the family, you may add walnuts and celery stuffing, or not, but the blue cheese should be very tasty and creamy, a gorgonzola would be fine.