Matambre

Remove any excess fat from the meat. Place it in a shallow dish with the outer side upward.
Season well with salt, freshly ground pepper and rub with olive oil. Combine the finely chopped garlic, parsley, paprika and red chilli flakes in a bowl. Sprinkle over the meat, cover and refrigerate for two hours.
Lay the meat on the kitchen bench and spread evenly with the grated carrot. Arrange the capsicum and the whole eggs along one long edge of the meat. Roll the meat up tightly, taking care not to lose any of the stuffing.

Tie well with cooking string along its length and wrap in muslin.

Bring the vegetable stock and water to the boil in a large stockpot or saucepan. Add the bouquet garni and the meat. Reduce the heat to a gentle simmer and cook the matambre for 1.5-2 hours, checking the level of the liquid occasionally. The meat needs to be covered with liquid at all times. The cooking time will depend on the size of the matambre but the meat needs to be well done to be tender.

Remove the meat and drain well on a rack. Place a heavy chopping board on top and weigh this down with several tins for about an hour.

Remove the weights and board. Unwrap the matambre, cover tightly with plastic wrap and refrigerate overnight.

To serve: Unwrap, carefully remove the string and slice with a sharp knife. Arrange the slices on a serving platter and serve mayonnaise separately along with a rocket or green salad. “Buen Apetito!” Serves 8 as a starter or 6 as a main dish