Ingredients to make Roasted Matambre with peppers:
- 1 tablespoon of Oregano
- ½ teaspoon of Pepper
- 250 grams of green peppers
- 1 small glass of olive oil
- ½ teaspoon ground black pepper
- 150 grams of cooked carrot
- 2 garlic cloves
- 1 tablespoon chopped Parsley
- 1½ kilograms of Matambre or cow fin
- 200 grams of Bacon
- 1 teaspoon of Paprika
- 200 grams of onion
How to make Roasted Matambre with peppers:
- Remove the excess fat from the meat and marinate for about two hours with half the oil, paprika, minced garlic, parsley, oregano, black pepper and cayenne pepper.
- Sauté the onion until it begins to take on a honey color. The peppers are fried, the skin is removed and the oil is allowed to drain.
- Spread the sautéed onion well drained of oil over the meat, the fried peppers also well drained and cut into strips, the carrots and the bacon cut into strips.
- The macabre is rolled up and finished by cooking it very well so that the filling does not come out. Wooden sticks can also be inserted into the ends to ensure that the roll does not open.
- It is placed in an oven dish to roast covered with aluminum foil that will be removed at the end to finish browning it. The oven must be preheated to 180ºC and we will leave it until it is done.
- When the meat is punctured, itsmeat comes out with a whitish juice, it will be at its point. It is served hot with a vegetable garnish or puree.
