Bryan is adventurous about most things, and especially food. Wherever we go in the world, he tries the sausage. Good idea in Germany, but Malaysia? Anyway, lately, he’s taken to trying meat of all sorts, which is how we ended up preparing Matambre for Christmas. Turns out it’s a very typical Argentine dish, and you should know how to make it, because it’s awesome.
It all started when Bryan dragged me into the butcher shop around the corner, and then pointed to stuff while I tried to translate. The conversation with the butcher went like this:
Bryan: What is that?
Me: What is that?
Me: What is matambre?
Butcher: Meat and things.
Bryan: I want one of those.
Me: Uh. OK. How do you prepare it?
Butcher: You put it in boiling water for two hours, then freeze it.
Me: In the freezer?
Me: Freeze it?
Butcher: No! You freeze it with the post in the sink.
Me: You make it cold?
Me: OK. Do you cook it in the plastic and everything?
Him: Yes, yes! Then you break it with the sink.
In answer to my utter confusion, the butcher mimed preparation of the meat, which ended with us putting the roast in the sink and whacking it hard with the bottom of the pan.
Apparently, a lot of people serve it cold as an appetizer, though they don’t put it in the freezer to get it that way. It’s crazy tasty, and a lot like corned beef, except the vegetables are already rolled up inside with a couple of boiled eggs for good measure. That’s why it looks sort of like a severed arm when you first open it up. Delicious.