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A matambre relleno

Matambre is the name of a very thin cut of beef in Argentina, Uruguay, Rio Grande do Sul and also Paraguay. It is a rose colored muscle taken between the skin and the ribs of the steer,[1] a sort of flank steak. It is not the cut known normally in the U.S. as flank steak. Some people refer to it as the "fly shaker", because it is the muscle used by the animal to twitch to repel flies and other flying insects.

Overview

[edit]
Cross section of a matambre relleno

The same word (or matambre arrollado[2] or matambre relleno) is also used for a dish made of a matambre meat roll stuffed[1] with vegetables, peppers, ham, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce[citation needed]. It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used.

The name matambre is formed from the combination of "matar" and "hambre"[1] ("hunger killer").

Cut

[edit]

Matambre is cut from the side of the cow, between the skin and the ribs. The scientific name for the muscle is cutaneous trunci. It is a thin rose colored muscle, also known in packing houses as "fly shaker" or "elephant ear". It is also known as the "twitch" muscle because the animal makes it twitch or tremble to repel flying insects like flies. It is very thin and lends itself for rolling up with different stuffings.

Argentine variations

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In Argentina, the matambre is sometimes served as a steak, but this is not the typical serving method. The more common method is known as "matambre arrollado" (stuffed, or filled matambre). The ingredients for this dish vary from province to province, but most common include whole carrots, hard-boiled eggs, and plenty of black pepper. These ingredients are then rolled up inside of the matambre sheet and sewn or pinned together to keep the rolled matambre from coming unrolled. It is then boiled in milk, or sometimes water, and roasted in the oven. After it is removed from the oven and cooled, it is sliced into thin pieces of lunch meat and served in a toasted French roll with mayonnaise, and sometimes Argentine chimichurri, as a condiment. In Uruguay, and to a lesser extent in Argentina, matambre is marinated in milk, baked flat in the oven, and covered with the marinade, with the addition of lightly beaten eggs and cheese at the end of the cooking period. It is called "matambre a la leche" (matambre in milk). Another method of serving matambre is "matambre a la pizza" which is prepared similarly, but instead of being rolled it is topped with pizza ingredients like tomato sauce and mozzarella.[3]

See also

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References

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Further reading

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Matambre

View on Grokipedia
from Grokipedia
Matambre is a thin, lean taken from the chest area between the skin and the ribs, prized in for its tenderness and versatility, and often prepared as a stuffed and rolled dish known as matambre arrollado or matambre relleno, featuring fillings like hard-boiled eggs, carrots, bell peppers, , and herbs. The name derives from the Spanish words matar (to kill) and hambre (), translating to "hunger killer," reflecting its substantial and satisfying nature as a traditional . Originating in 19th-century Argentina, matambre began as a low-quality rib meat cut provided to slaughterhouse workers but evolved into a signature dish through influences from European immigrants, particularly Italian cima alla genovese and Galician cima rellena, adapting these roulade-style preparations to local beef traditions. It holds cultural significance in Argentine asado barbecues and family gatherings, where it is grilled over open flames, braised, or boiled after stuffing and rolling, then typically sliced and served cold as an appetizer or hot as a main course. Variations include matambre a la pizza, topped with tomato sauce and cheese before baking, and uses in stews, empanadas, or even with pork, chicken, or lamb, showcasing its adaptability across Latin American countries like Uruguay and Paraguay.

Introduction and Etymology

Definition and Overview

Matambre refers to a thin, rose-colored muscle of derived from the area between the skin and the ribs of , prized for its tenderness and versatility in cooking. This cut is a staple in the traditional cuisines of , , , and southern , where it is valued for its affordability and ability to absorb flavors. In its prepared form, known as matambre arrollado or matambre relleno, the is butterflied, stuffed with ingredients such as , hard-boiled eggs, herbs, and occasionally , then rolled, tied, and slow-cooked—often by or —to create a flavorful, cylindrical dish. The result is typically allowed to cool before slicing, yielding thin, colorful cross-sections that highlight the embedded fillings. As a key element of South American culinary heritage, matambre embodies the region's emphasis on hearty, meat-centric meals and is frequently served cold as an appetizer or sliced for a during family gatherings and holidays. Originally enjoyed as a simple grilled cut seasoned with salt and herbs—reflecting its roots in rural ranching traditions—it has evolved into more elaborate stuffed preparations that showcase creative flavor combinations.

Origin of the Name

The term "matambre" derives from the Spanish words matar ("to kill") and hambre ("hunger"), literally translating to "hunger killer" or "hunger slayer," a name that underscores its perceived ability to quickly satiate . This etymological root is documented in Spanish-language dictionaries, where the compound formation is explicitly noted as originating from these two verbs to describe something that effectively quells hunger. Historically, the name reflects the cut's practical role among gauchos and butchers in 19th-century , where it was often the first piece of consumed during slaughter or preparations due to its thinness and rapid cooking time, providing immediate relief from hunger while larger cuts roasted. This connotation arose from its status as an affordable, low-quality rib meat initially distributed to workers as a wage supplement, emphasizing its accessibility in rural and working-class contexts. Over time, "matambre" evolved from denoting solely the raw cut—defined in early lexicographical sources as the layer of between the hide and —to encompassing the prepared dish, such as the stuffed and rolled , as confirmed in definitions from the Real Academia Española that include both the anatomical term and the culinary preparation. This shift mirrors broader changes in , transforming a humble worker's staple into a celebrated element of traditional barbecues.

The Meat Cut

Anatomical Description

Matambre is the beef cut derived from the cutaneous trunci muscle, a thin, flat sheet of skeletal muscle located immediately beneath the hide and overlying the rib cage, extending from the chuck region anteriorly to the flank posteriorly and bordering the loin (striploin) ventrally. This muscle covers much of the external surface of the rib cage and plate, requiring careful knife separation from the adhered beef side during butchering. Physically, the matambre presents as a rose-colored, elongated rectangular muscle, characteristically thin at approximately 1/2 inch in thickness, which contributes to its delicate structure. A single cut typically weighs between 2 and 4 pounds, depending on the size of the animal, making it one of the lighter primal-derived portions in the carcass. In the live animal, the cutaneous trunci serves a specialized biological function as part of the system, contracting reflexively to produce skin twitching that dislodges flies and other insects from the hide. This action explains its colloquial name "fly shaker" in some contexts. The cut is primarily sourced from beef cattle raised in , especially in and , where traditional butchery practices preserve it as a distinct portion. It is not standardized in U.S. or European meat processing systems, where the muscle is often incorporated into or other composite products rather than isolated as matambre.

Culinary Characteristics

Matambre exhibits a relatively lean texture with minimal marbling but including an external layer, resulting in a total fat content of approximately 15%. This renders it tough and chewy if cooked quickly over high heat without prior tenderization. However, this cut tenderizes effectively through moist cooking methods such as , , or rolling, which break down its connective tissues and yield a tender result suitable for stuffed or layered preparations. The flavor profile of matambre is mildly beefy with a subtle savoriness that readily absorbs marinades, herbs, and spices, allowing it to complement a wide array of seasonings without overpowering them. This absorbent quality makes it ideal for enhancing through acidification or enzymatic tenderizers, resulting in a robust yet balanced taste in finished dishes. Nutritionally, matambre is high in protein, providing around 19 grams per 100 grams, with approximately 215 kcal per 100 grams. It is also rich in essential nutrients like iron (approximately 2.5 mg per 100 grams) and , including B12 and niacin, contributing to its value as a nutrient-dense option. In comparison to similar beef cuts, matambre is notably thinner and more uniform in thickness than , owing to its position as the membrane-like layer between the skin and , and it features less or marbling than , emphasizing its lean profile.

Preparation and Cooking

Traditional Matambre Arrollado

Matambre arrollado, the traditional rolled and stuffed preparation of the matambre cut, begins with the to create a thin, even sheet, which is then pounded gently to ensure uniformity and tenderness. The meat is seasoned generously with minced , fresh such as and , and salt to enhance its flavor profile. Core ingredients for the filling include hard-boiled eggs sliced into quarters, julienned carrots, strips of bell peppers, and often fresh or for added texture and color. These elements are layered evenly across the seasoned in neat rows, starting from one end to facilitate rolling. The lean texture of the matambre benefits from this slow cooking process, which helps tenderize the cut without drying it out. To assemble, the matambre is rolled tightly from the filled end, securing the spiral shape with kitchen at intervals to hold the fillings in place during cooking. It is then simmered in a flavorful or for 1 to 2 hours until tender, or alternatively roasted in the at around 350°F (175°C) for a similar duration. After cooking, the roll is cooled completely, often overnight in the , to firm up for easy slicing. It is then cut into pinwheel slices about ½ to 1 inch thick, revealing the colorful cross-section of fillings, and served cold or at room temperature as an appetizer, typically accompanied by sauce for a tangy contrast. The entire process usually takes 2 to 3 hours, excluding optional overnight , and yields enough for 6 to 8 servings as a starter.

Alternative Methods

Beyond the traditional rolled preparation, matambre can be cooked flat through simple or pan-searing, a method rooted in gaucho traditions where the thin cut is seasoned minimally with salt and before being placed over hot coals. This approach highlights the meat's lean texture and robust flavor, with the cut grilled over medium-low heat and turned occasionally for 45-60 minutes total until tender and well-done, developing a charred exterior through prolonged exposure. Baking offers another straightforward alternative, often involving followed by flat cooking in the to tenderize the tough cut using moist heat. In the Uruguayan and select Argentine variations known as matambre a la leche, the is first marinated in , then baked flat submerged in the with seasonings like peppercorns and at around 180-190°C (350-375°F) for 2-2.5 hours until fork-tender, resulting in a creamy . Some preparations enhance this by adding toppings such as beaten eggs and cheese toward the end of for 45-60 additional minutes, creating a layered, custardy finish without rolling. Boiling provides a basic moist-heat option for unrolled matambre, where the whole flat cut is simmered in a seasoned with elements like bay leaves and to break down its fibrous structure. This method, typically taking about 2 hours at a gentle simmer around 80-90°C, yields a tender result that can be sliced and served warm or chilled, emphasizing simplicity over complexity. Contemporary adaptations leverage precision techniques like sous-vide for even cooking of the lean matambre, often at 55-60°C (131-140°F) for 6-16 hours to ensure tenderness without overcooking, followed by a quick sear. Slow-roasting in a low around 120°C (250°F) for several hours similarly promotes uniform doneness, appealing to modern cooks seeking controlled results from this challenging cut.

Variations

Argentine Styles

In , matambre a la pizza represents a creative fusion of the country's beef-centric grilling traditions with Italian immigrant influences, where a thin is marinated in milk to tenderize it, grilled on one side, then topped with , melted cheese, olives, and before being finished in the to mimic a . This preparation emerged in the 20th century amid waves of Italian migration to , adapting familiar pizza elements to local culture as a way to repurpose the lean cut innovatively. Often served as an appetizer or shared plate during gatherings, it highlights the resourcefulness of Argentine cooks in elevating humble ingredients. Another distinctive Argentine style is matambre tierno, a tenderized version of the cut that undergoes —typically in milk or a spiced —to counteract its naturally tough texture, followed by over high heat and basting with sauce for bold, herbaceous flavor. This method transforms the matambre into a juicy , sliced against the grain and served hot alongside grilled vegetables or fries, emphasizing the importance of preparation techniques in Argentine parrilla traditions. Matambre holds a prominent place in Argentine holiday preparations, particularly during asados for and , where it is often grilled or roasted, then sliced thinly to showcase its layered flavors and presented with fresh salads like ensalada rusa or chimichurri-dressed greens. This festive application underscores its versatility in communal feasts, balancing richness with lighter accompaniments. Local ingredients play a key role in Argentine matambre stuffings, incorporating cheeses influenced by the country's Italian heritage dairy production, alongside bell peppers that add sweetness and color, reflecting the abundance of these vegetables in Argentine agriculture. In variations of the arrollado style, these elements—such as strips of roasted red and green bell peppers—are layered within the meat before rolling and cooking, enhancing both taste and visual appeal without overpowering the beef's essence.

Regional Adaptations

In , matambre is prepared similarly to the arrollado style but often incorporates additional sausages alongside traditional fillings like carrots, bell peppers, and cheese, seasoned with and sage, before being slowly grilled, often wrapped in foil, for tenderness and added smokiness. It is typically served with sauce, a shared in Uruguayan and that enhances the dish's herbaceous profile. In , matambre is prepared as an arrollado stuffed with ham, cheese, and hard-boiled eggs, then slowly boiled until tender to achieve a melt-in-the-mouth texture. This version integrates into local stews or is served sliced as a standalone dish, reflecting the country's traditional preparations. In Brazil's region, influenced by traditions, matambre enrolado employs beef flank butterflied and stuffed with such as carrots, occasionally including sausages, before being rolled, tied, and grilled over open flames to impart a charred exterior. Beyond , matambre has seen adaptations , where substitutes for the authentic cut in fusion recipes, stuffed with various vegetables to align with contemporary dietary preferences. Mexican influences appear in some variations through the addition of spices such as , evoking the flavor of —a similar thin cut used in tacos—while maintaining the rolled and stuffed format. Documentation on further tweaks, such as nutritional modifications in diaspora communities or plant-based alternatives using to mimic the beef texture, remains limited, though vegan versions have emerged in online recipes.

Cultural and Historical Context

Role in South American Cuisine

Matambre plays a central role in , particularly in , , and , where it is frequently featured in s, the traditional barbecues that serve as both everyday social gatherings and festive celebrations. In and , it is similarly prepared as a stuffed and rolled dish or grilled, often included in communal barbecues akin to the Argentine . As a versatile and accessible protein source, it is grilled whole or prepared in rolled forms to feed families and communities, contributing to balanced meals in both rural and urban settings. Its inclusion in asados underscores its status as an economical option, allowing it to provide substantial without high cost. In terms of pairings, matambre is often sliced thin and served alongside fresh salads, roasted potatoes, or crusty , enhancing its savory flavors with contrasting textures and lightness. These accompaniments make it suitable for casual lunches or dinners, while in , it pairs exceptionally well with robust red wines such as , whose complement the meat's richness. Economically, matambre's affordability stems from its anatomical position as a thin layer between the skin and , yielding a cut that stretches to serve multiple people from a modest portion. This accessibility has made it a staple for family cooking across socioeconomic lines in . In modern trends, its lean profile positions it favorably in health-conscious menus, offering high protein with lower fat content compared to other cuts, while initiatives in sustainable beef sourcing in highlight its potential for environmentally responsible production.

Significance in Traditions

Matambre holds a prominent place in Argentine traditions, particularly as a symbol of the nation's rural heritage and culture. While its origins trace back to 19th-century slaughterhouse workers who received the thin cut as compensation, it evolved and became associated with gauchos—nomadic cattle herders—who grilled it simply over open flames to quickly satisfy hunger after long days on the , aligning with its name derived from "matar hambre," or "kill hunger." As a staple in gaucho sustenance, matambre embodies the resilience and resourcefulness of these figures, who are celebrated as icons of Argentine identity and , representing the untamed spirit of the countryside. In cultural narratives, matambre underscores themes of abundance and communal bonding, often evoking the lifestyle in traditional stories and songs that highlight rural self-sufficiency. Its preparation and sharing reinforced social ties among herders, transforming a humble cut into an emblem of national pride and the ' vast heritage. During festive occasions, matambre features prominently in holiday meals, symbolizing prosperity and family unity. For instance, it is commonly served as a rolled, stuffed dish during celebrations, alongside other roasts, to mark the end of with hearty, shared feasts. On Independence Day (July 9), it integrates into gatherings that honor national liberation, reflecting the evolution from gaucho-era simplicity to elaborate communal barbecues that preserve cultural continuity. Over time, matambre has transitioned from a rudimentary provision to a refined element in modern , appearing in urban restaurants and home cooking while retaining its ties to rural traditions. This preservation highlights its enduring role in fostering national identity, even as global influences introduce variations, ensuring the dish remains a bridge between past hardships and contemporary abundance.

References

  1. https://www.196flavors.com/matambre/
  2. https://artsandculture.google.com/story/it-39-s-what%E2%80%99s-inside-that-counts-the-history-and-secrets-of-matambre-gustar/igVxcp0Qi8Hfzw?hl=en
  3. https://www.nytimes.com/2008/10/01/dining/01mini.html
  4. https://blog.amigofoods.com/index.php/argentine-foods/matambre-argentine-dish/
  5. http://flavorsofbrazil.blogspot.com/2011/09/recipe-stuffed-flank-steak-matambre.html
  6. https://www.saveur.com/article/Recipes/Vegetable-Stuffed-Rolled-Flank-Steak/
  7. https://www.saveur.com/article/Travels/The-Capital-of-Beef/
  8. http://www.dvo.com/recipe_pages/grilln/Matambre-_A_hunger-killer_from_South_America.php
  9. https://www.significadode.org/matambre.htm
  10. https://iedra.es/palabras/matambre
  11. https://dle.rae.es/matambre
  12. https://bovine.unl.edu/glossary
  13. https://argentinebeef.org.ar/en/cuts/matambre
  14. https://www.food.com/recipe/argentina-skirt-steak-matambre-456478
  15. https://barbecuebible.com/recipe/matambre-argentinean-hunger-killer/
  16. https://www.jocooks.com/recipes/matambre-argentinian-stuffed-flank-steak/
  17. https://www.sciencedirect.com/topics/veterinary-science-and-veterinary-medicine/panniculus-carnosus
  18. https://www.merckvetmanual.com/nervous-system/the-neurologic-examination/the-neurologic-examination-of-animals
  19. https://argentineasado.com/meat-argentine-beef-meat-cuts/
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  21. https://www.fatsecret.com.ar/calor%C3%ADas-nutrici%C3%B3n/search?q=Matambre
  22. https://www.webmd.com/diet/foods-high-in-iron
  23. https://www.therealargentina.com/a-meat-lovers-guide-to-beef-cuts-in-argentina
  24. https://butchermagazine.com/flank-steak/
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  26. https://www.elmundoeats.com/argentine-rolled-flank-steak-matambre/
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  28. https://argentineasado.com/matambre-a-la-leche/
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  30. https://www.cucinare.tv/2021/08/06/todo-sobre-el-matambre-tips-para-hervirlo-como-atarlo-y-cual-es-el-mejor-metodo-de-coccion/
  31. https://recipes.anovaculinary.com/user/estebans83
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  35. https://contactoconlodivino.blogspot.com/2012/01/matambre-tiernizado-la-parrilla-con.html
  36. https://www.youtube.com/watch?v=xX9T6yGS99I
  37. https://easyargentinespanish.com/christmas-argentina-food/
  38. https://argentineasado.com/what-do-argentinians-eat-on-christmas/
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  40. https://www.recetasparaguay.com/recetas/plato-principal/arrollado-de-matambre
  41. https://www.instagram.com/p/C88MM5Qor4Y/
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  53. https://blog.amigofoods.com/index.php/argentine-foods/argentine-independence-day-foods/
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