— hand organ cut, — folded apart and — pounded flat Yield: marinade.
1/2 tsp. tsp. peppers, crushed.
The day before, press garlic cloves and defoliate thyme sprigs. Mix both with vinegar and brush the meat with it. Roll up the meat, wrap it in foil and marinate it in the refrigerator for one night. The other day, do the carrots for 10 minutes and then slice lengthwise. Sort spinach, slice eggs lengthwise, slice onions into rings. Chop the parsley. Unroll the meat one more time and spread the spinach evenly on top. Place the carrot slices diagonally on top at intervals, form egg slices and onion rings in the spaces between. Later, evenly distribute a layer of parsley on top. Sprinkle with crushed peppers and salt and roll up tightly. Tie with spaghetti.
Place the matambre in a dish, pour the soup over it and add enough water to cover the meat by one third. Cover the dish and put it in the oven heated to 200 °C for 1 1/2 hours.
Cool the matambre in the liquid, lift it out and wrap it in aluminum foil. Place in the refrigerator until completely cool.
Cut crosswise into slices and bring to the table with various salads.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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