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1
Place the meat in a glass dish.
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2
Mix together the vinegar, garlic and thyme.
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3
Pour over the meat and let marinate for 1 or 2 hours at room temperature.
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4
Preheat the oven to 375F (190C).
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5
Wash the spinach under cold running water; drain and trim off the stems.
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6
Spread the leaves evenly over the meat.
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7
Lay the carrots, in rows, across the grain of the meat.
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8
Place the egg quarters between the rows of carrots.
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9
Scatter the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and salt over all.
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10
Carefully roll up the meat with the grain, jellyroll fashion.
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11
Secure with toothpicks and lace up with string or tie with string at 1-inch intervals.
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12
Heat the oil in a dutch oven.
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13
Add the meat and brown well on all sides.
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14
Add the stock, cover tightly, and bake for 1 hour.
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15
Remove the matambre from the pan to a board and let rest for 10 minutes.
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16
Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices.
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17
Arrange on a heated platter and moisten with a little of the cooking broth.
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18
To serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices drain off.
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19
It is refrigerated until chilled, then served as a hors d'oeuvre, cut into thin slices.
