📝 About This Recipe
Hailing from the rolling grasslands of Southern Brazil, Matambre Recheado is a rustic masterpiece that transforms a thin cut of beef into a vibrant, succulent centerpiece. The name 'Matambre' literally translates to 'hunger killer,' and this dish lives up to its reputation with a savory filling of salty bacon, crisp vegetables, and hard-boiled eggs. Slow-braised to fork-tender perfection, every slice reveals a beautiful mosaic of colors and deep, smoky flavors that define Brazilian barbecue culture.
🥗 Ingredients
The Meat & Marinade
- 3 lbs Flank Steak (Matambre) (butterflied and pounded to an even 1/2 inch thickness)
- 5 cloves Garlic (minced into a paste)
- 1/4 cup Cachaça or White Wine (to tenderize the fibers)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
The Filling
- 6 strips Bacon (thick-cut, sliced into batons)
- 2 medium Carrots (peeled and cut into long thin matchsticks)
- 1 large Red Bell Pepper (julienned)
- 4 pieces Hard-Boiled Eggs (peeled and left whole)
- 4 oz Smoked Provolone or Queijo Coalho (cut into long strips)
- 2 cups Fresh Spinach (stems removed)
- 1/2 cup Green Olives (pitted and halved)
Braising Liquid
- 3 cups Beef Broth (low sodium)
- 1 large Onion (roughly chopped)
- 2 pieces Bay Leaves
- 2 tablespoons Olive Oil (for searing)
👨🍳 Instructions
-
1
Lay the flank steak flat on a large cutting board. If it hasn't been butterflied, carefully slice it horizontally, leaving one edge intact, and open it like a book. Cover with plastic wrap and pound with a meat mallet until it is an even rectangle.
-
2
In a small bowl, mix the minced garlic, salt, pepper, and cachaça. Rub this mixture thoroughly over both sides of the meat. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge) for the flavors to penetrate.
-
3
Lay the steak flat with the grain running vertically toward you. This ensures that when you slice the finished roll, you are cutting against the grain for maximum tenderness.
-
4
Layer the spinach leaves over the meat, leaving a 1-inch border at the edges. Arrange the bacon, carrots, bell peppers, and cheese strips in horizontal rows across the meat.
-
5
Place the whole hard-boiled eggs in a single line across the center. Sprinkle the olives evenly over the other vegetables.
-
6
Carefully roll the meat tightly away from you, keeping the filling tucked in as you go. It should look like a large cylinder or log.
-
7
Secure the roll with butcher's twine, tying it at 1-inch intervals. Ensure the ends are tucked in and tied securely to prevent the cheese from leaking out.
-
8
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the meat roll on all sides until deeply browned and caramelized, about 10-12 minutes total.
-
9
Remove the meat temporarily. Add the chopped onions to the pot and sauté for 3 minutes until softened. Return the meat to the pot.
-
10
Pour in the beef broth and add the bay leaves. The liquid should come about halfway up the side of the meat. Bring to a boil, then reduce heat to low.
-
11
Cover tightly and simmer for 2 to 2.5 hours, turning the meat every 45 minutes, until the beef is very tender when pierced with a fork.
-
12
Once cooked, remove the meat from the pot and let it rest on a carving board for at least 15 minutes. This is crucial to keep the juices inside and ensure the roll doesn't fall apart when sliced.
-
13
While the meat rests, boil the remaining braising liquid over high heat for 10 minutes to reduce it into a savory glaze/gravy.
-
14
Remove the twine carefully. Slice the matambre into 1-inch thick rounds, revealing the beautiful spiral filling, and drizzle with the reduced pan juices.
💡 Chef's Tips
Always slice the finished roll against the grain of the meat to ensure every bite is tender. If you don't have butcher's twine, you can use heavy-duty toothpicks, but twine provides a much more even shape. For a smokier flavor, use smoked paprika in the rub or add a dash of liquid smoke to the braising liquid. Make sure the vegetables are cut into thin strips; if they are too chunky, the roll will be difficult to tie and may cook unevenly. If the meat feels too tough after 2 hours, continue simmering; flank steak requires time to break down the connective tissue.
🍽️ Serving Suggestions
Serve with a side of Arroz Branco (Brazilian White Rice) to soak up the delicious gravy. Pair with Farofa (toasted cassava flour) for a traditional Brazilian crunch. A fresh Vinagrete (Brazilian tomato and onion relish) provides a bright acidity that cuts through the richness of the beef. Enjoy with a cold glass of Chopp (Brazilian draft beer) or a classic Lime Caipirinha. A side of garlicky sautéed collard greens (Couve a Mineira) completes the authentic plate.