-
Matambre is the name of a very thin cut of beef in Argentina, Uruguay, Rio
Grande do Sul and also Paraguay. It is a rose
colored muscle taken between the...
- Famaillá are made with
matambre and
fried in good fat,
competing with the
entreveradas (mixed-grated), in
which the
matambre is
mixed with
chicken breast...
- is
confited or
fried and used as a taco filling. Suadero, also
known as
matambre in
Argentina and
sobrebarriga in Colombia, is the name of a very thin cut...
- bread.
Matambre relleno is a
common dish in Rio de la plata, both in
Uruguay as in Argentina. It is one of two
dishes prepared from
matambre, a meat...
- a flat pan
rolled around a filling.[citation needed]
Slavink Negimaki Matambre Rullepølse
Cinnamon roll Look up
roulade in Wiktionary, the free dictionary...
- Ingredients: Appetizer:
toybox eggplant,
mission figs,
sweetened condensed milk,
matambre Entrée:
hamachi collar, bok choy, gr****
jelly drink,
watermelon feta salad...
- course, or with a very
thinly sliced beef
wrapping called matambre, in a dish
called matambre con rusa.
Argentines of
Eastern European Jewish origin may...
-
ceviche are
endemic in Peru and Ecuador,
while a thin cut of beef
known as
matambre is
considered close to
being a
national dish in Paraguay.
Stews of meat...
- or
asado de tira (ribs) can be served. Next
comes vacío (flank steak),
matambre and
possibly chicken and
chivito (goatling).
Dishes such as pamplona, pork...
- rump
roast Cuadril rump Entraña
skirt steak Falda navel Lomo
tenderloin Matambre a long, thin cut that lies just
under the skin and runs from the lower...
