This is for 4 servings. To adjust, just figure one potato/person plus one or two for good luck.
5 medium-sized Yukon Gold (or other potatoes used for potato salad)
1 cup peas
1 cup of diced and boiled carrots (not to soft)
1 cup mayonnaise
1 hard boiled egg chopped (optional)
juice from 1/2 a lemon
1/2 cup chopped parsley
salt and pepper to taste
Boil the potatatoes till you can pierce them but not extremely mushy . Let them cool till you can handle them, peel the potatoes and chop them into 1-inch (or a little smaller) dice.
In a large bowl add the cold ingredients, mix to coat all the vegetables. Stir in the lemon juice and salt.
Simple. That is it. Eat with the Argentine Matambre from my prvious blog.
The first video can be downloaded and shown to yout butcher as to how you want the meat cut.
Flank steak will not work, even if you buterfly it.
(You can try but it's not the same).
the Second Video will show you how to prepare it roll it up and cook it.
You can use their recipe or mine which follows:
1 large matambre 3 to 4 LBS
1/2 cup bread crumbs
1 slightly beaten egg
1 slice of bacon in thin strips
2 tbls of mixed chopped garlic and parsley
1 tsp oregano
2 tbls of grated parmesan cheese
salt and nutmeg to taste (about 1 tsp each)
2 hard boiled eggs
2 boiled and diced carrots
1/2 cup of peas.
Method:
Prepare a paste with the bread crumbs, beaten egg, parsley and garlic mixture and parmesan cheese. Spread the mixture over the flat meat. Spread the peas, carrots, salt and nutmeg and bacon evenly over the previous paste. Place eggs at one edge and start rolling as the video shows. Tie up and you can put the roll on a pyrex with two cups of wine and bake in a 350 oven, or boil in beef broth for 45 minutes.
Slice thin as a cold cut once it is cool and serve with Argentine potato salad (ensalada rusa).
I will post this recipe later.
Here is the video.
on how to do it.
BTW, the video shows green and red prppers. You can try that or experiment with your own stuffings, like capers or olives, etc. Stay away from freen leaf veggies.. The above is a more classical approach.
Another great link : Cortes Argentinos to show you butcher go into it in Spanish or in English
and at the bottom there is a search window. Type in Matambre, or any other cut that you would like to translate.
