Roast beef in Argentina (matambre)

Ask your butcher prepare the meat: must be a slice about 1/2 cm, 30 cm wide and about 40-50 cm.

Place it completely open in a glass or ceramic baking dish, add the vinegar and sprinkle with half the garlic and thyme.

Then reflect it in half and wet again with the vinegar and add the remaining spices.

Cover with plastic wrap and leave to marinate overnight at room temperature.

Heat the oven to 200 degrees, remove from marinade the steak, drain well and lay on top of the spinach leaves, sliced carrots about 1 cm, the eggs arranged in the space between a carrot, onion rings and finally sprinkle with parsley and salt.

Gently slice rolled into a cylinder, bind them with a string, put the matambre in a baking dish with cover, soak with the hot broth and add water so that the meat is completely covered.

Put the cover to the looming, bake and cook for about 1 hour.

Then place the roast on a cutting board and, after resting for about 10 minutes, remove the Twine and cut it into slices thick enough they have been wetted with the cooking juice.

You can also eat cold.