Matambre (Cold Rolled Beef)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 26. The excerpt below is the record exactly as published.
Matambre. (Cold Rolled Beef.) Matambre is the thin piece of flesh over the ribs and running into the flank, and has to be cut off with a little fat along with it. Spread it out on an ashet, and sprinkle salt and pepper (not cayenne) and pieces of hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.