There are still cowboys, dudes while truly live on the range, riding horses all day and rounding up herds, but they're not in North America, they are in the other hemisphere. In Argentina, Uruguay and southern Brazil, there's a whole culture of ranchers and dedicated meat eaters that would make paleo devotes shed tears of joy.
|welcome to Buenos Aires|
The dish known as matambre in Argentina can find it's origin with rouladen, a German dish brought over by immigrants after the war. Thanks to my friend Valentine for pointing that out to me. Of course, some of the ingredients have been adapted, and we'll be doing the same with our preparation.
Whatever else you will do, start by browning you roll to give it a nice crust. A simple sprinkling of salt and pepper on the outside will help give the crust extra flavor, just don't overdo it. You just want to make sure that most of the external raw is nice and brown.
Once that this is done, take your rolls and put them in a large enough container (a casserole dish, roasting pan, cast iron frying pan, or other oven-proof dish) and cover. If you have no lid, then use your friendly tin foil. Stick in the oven at 300 f for about an hour a pound. At this point, you have a choice between dry heat or wet. I have done both, and I have found that a good tomato sauce really helps the cooking process.
|dry roasted and delicious|
Traditionally, matambre is eaten cold, or room temperature, as a sort of cold cut, but I cut it in slices and top some filler with it. It would go well with rice, bulgur, egg noodles, or orzo. You could also use it as a garnish in a home ramen soup, if you dry-cooked it. With a bit of extra vegetables, you can stretch the rolls to several people, all depending on the appetite.