Matambre

Matambre is a traditional South American dish, particularly popular in Argentina, Uruguay, and Paraguay. The name 'matambre' is a portmanteau of the Spanish words 'matar' (to kill) and 'hambre' (hunger), indicating its role as a satisfying and filling meal.

Preparation and Varieties

Matambre is a rolled, stuffed meat dish, typically made from a thin cut of beef known as 'matambre meat', which is similar to flank steak. The meat is flattened and marinated, then spread with a variety of fillings such as hard-boiled eggs, vegetables, herbs, and spices, before being rolled up and cooked.

There are several variations of matambre across different regions. In Argentina, it is often served cold as an appetizer, while in Uruguay and Paraguay, it is typically served hot as a main course. Some versions of the dish also include pork or chicken in the filling.

Cultural Significance

Matambre holds a significant place in South American culinary culture. It is often prepared for special occasions and family gatherings, and is a common feature of the traditional asado, or barbecue. The dish is also a popular choice for Christmas and New Year celebrations in many South American countries.

See Also

• Asado
• South American cuisine
• Argentine cuisine
• Uruguayan cuisine
• Paraguayan cuisine

References

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