The matambre arollado is an Argentine beef classic. Each Christmas, this savory dish can be found in many households across Argentina and beyond. What makes this recipe very different to any Argentine recipe is that generally this “Matambre Arollado”, which means beef “Rolled Rose Meat”, is eaten cold! Yes, you heard it, it’s a cold savory meat dish, which is different from our Asado tradition, it is eaten cold, and maybe washed down with a glass or two of Torrontés! In this recipe, I will share with you exactly how I make my matambre arrollado, some top tips I have picked up over the years, and my favorite wine pairing for this delicious, unique Argentine dish.
Matambre arrollado is one of those dishes that feels inseparable from Argentine celebrations. Whether it’s Christmas, birthdays, long summer lunches, or simply opening the fridge and slicing off “just one more piece” late at night. It is humble, practical, low-cost, endlessly adaptable, and deeply nostalgic. It is also great for eating as leftovers or packing in lunch boxes or for road trips!
At its core, matambre arrollado is rolled beef matambre (also called rose meat or flank skin), stuffed with vegetables, eggs, herbs, and cured pork, gently boiled, pressed, chilled, and sliced cold. Simple in theory. In practice, this is a recipe where technique and patience matter far more than fancy ingredients.
Below is a classic base method inspired by traditional preparation, followed by several variations and top tips I have picked up over the years that take it from good to unforgettable.
One of the biggest mistakes people make is starting with the wrong cut. Bigger is not always better here.
I strongly recommend using a smaller beef matambre rather than an oversized one. Smaller pieces are trickier to trim, but they reward you with noticeably better texture, moisture, and beef flavor. Large matambres tend to dry out and can feel stringy once chilled.
When trimming, ignore the advice that tells you to remove all the fat. I like to leave a thin layer of fat intact. That fat melts gently during cooking, keeps the roll moist, adds flavor, and improves the final mouthfeel. Strip off the thick, hard fat, but do not overdo it.
For the matambre:
For the filling:
For cooking:
There are many ways to go about cooking matambre in Argentina, but this way is very different to traditional roasting or smoking. This recipe will involve boiling the rolled and assembled Matambre slowly for 2 hours. Once the boiling step is done we will proceed to let the Matambre rest in the fridge before serving. There are other alternative recipes with Matambre which we have covered both on our YouTube channel as well here on the blog. Matambre can also be rolled and cooked in aluminium foil in the oven, the flexibility of the cut of meat is great! So let’s dive into exactly how to go about step-by-step prepping and cooking your Matambre arollado!
The first step is trimming excess fat and membrane off the matambre. Now there are 2 sides to the matambre, and we are soley referring to the fatty/membrane side. Now don’t get too carried away with your trimmings, as the idea is to trim any major excess fat and not go to overboard, as the fat provides moisture throughout the boiling process.
Lay the matambre flat with the fat side facing up, this is the side on which the filling goes. (Top tip = if you are doing it in the oven in aluminium foil, this is the exact opposite). Rub olive oil into the fatty side. Season generously with salt and cracked pepper. Spread mustard over the surface, followed by garlic and parsley.
Layer the pancetta evenly, then distribute the vegetables, peas, sun-dried tomatoes, and egg across the surface, leaving a small margin at the edges. Avoid overfilling. Compact, even layers are what give you those beautiful slices later.
Roll the matambre tightly along the grain, pressing firmly as you go. This ensures tender slices instead of chewy ones.
Tie securely with butcher’s twine, spacing the knots close together. The tighter the roll, the cleaner the final cut.
(here are some BTS pictures of me on my last Christmas Matambre Arrollado special!)
Bring a large pot of water to a gentle boil. Add salt, beef stock, crushed garlic, ginger, and rosemary. This is a small detail that makes a big difference. Matambre absorbs subtle aromas as it cooks, and these additions give the meat a deeper, rounder flavor without overpowering it.
Lower the matambre into the pot. Keep it at a steady simmer, not a violent boil, for 90 minutes to 2 hours, depending on thickness. (Optional if you have a smaller saucepan: Turn it once halfway through.)
When done, let it cool slightly in the cooking liquid before removing.
Once cooled a bit in the pan (15-20 mins) remove the matambre from the saucepan (do not remove the film or string yet!!), place it on a tray, and weigh it down if it’s “bent” or “c-shaped”. A cutting board and a heavy pan work perfectly.
Now comes the hardest part: wait.
Let it rest in the refrigerator for at least 12 hours. Overnight is ideal. This step firms the roll, locks in juices, and gives you those clean, professional-looking slices. Cutting too early almost always leads to disappointment.
Once you master the classic version, these additions work beautifully:
Use one or two variations at a time. Matambre should stay balanced, not overloaded.
Serve matambre arrollado cold, sliced thin, with chimichurri, salsa criolla, or simply good bread and a glass of red wine or cold blanc! It keeps well for several days in the fridge and somehow tastes even better on day two.
I have to say, I do really love this recipe with a chilled glass of Torrontés wine! It’s low cost, easy, different, and unique in all facets!!
This is not fast food. It is slow, deliberate, and rewarding. Take your time, trust the process, and you will understand why matambre arrollado has earned its place at the Argentine table.
