I don't know about you, but I love to cook dishes from different parts of the world. I do this at home, and also when I'm camping. This dish is a matambre, which has its roots in Argentina. Matambre is a stuffed rolled beef steak, and it was cooked as a camp and travel food back in the old days. The word matambre means kill hunger and this dish does just what it says it will! It's a very tasty dish, especially when served over steamed rice topped with some of the stock and meat juices from the bottom of the Dutch oven.
The dry spices can be adjusted to your taste. I have written this recipe spiced fairly mild; my wife and I lean real heavy on the garlic. If you would like to use fresh garlic and parsley, that's fine!
Sprinkle on 1/2 tsp garlic bits (equals 2 garlic
cloves), 1/2 tsp
pepper, 1/2 tsp seasoning salt, 2 tsp dried parsley
flakes. Pat this
into the meat real good.
Layer 1/3 of the carrot peelings on top of that.
Layer 1/3 the thin sliced cabbage on top of that.
Gently roll the filled round steak into a roll (like a jelly roll).
Now repeat this for the other two steaks.
Place the 3 rolled steaks on top of the trivet.
Gently pour the beef stock into Dutch oven, then
lightly sprinkle the
Cajun spice over everything.
Note! Do not throw away all that wonderful juice in
the bottom of the
Dutch oven! It makes a great gravy, sauce, or soup/chili stock!
Cooking With Da Cap'n
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