Degrease the meat as much as possible.
Sprinkle everything with a lot of garlic powder.
Top with thawed spinach.
Top cover with the grated carrot. Season.
On a side edge put the 4 whole hard-boiled eggs and start rolling lengthwise.
Join all the folds and edges with toothpicks.
Then tie the complete matambre with the thread, well rolled up.
Wrap with plastic wrap.
In a large saucepan put the matambre and cover it with cold water.
Add the bouillon cubes and boil for 5 minutes.
Then lower to minimum heat, cover and cook for an hour.
Let cool in the water.
Then take it out, throw away the film, remove the sticks and wrap again in a new film.
Store in the fridge for 12 hours with something very heavy on top.
Slice it.
It can be eaten hot or cold.
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