Preheat oven to 180°C. (350°F.)
Prep. time: 15 minutes
Marinating time: About 12 hours or overnight
Cooking time: About 2 hours or longer, depending on the cut

This is a traditional dish that can be served either hot or cold. Its name literally means "kills hunger."

Matambre is made with beef or poultry.

1. In a deep dish, marinate the beef overnight with the vinegar, onion, parsley, thyme, salt and pepper;
2. the next day, cut the carrots into thin sticks, cook in boiling water;
3. cut the bacon into small pieces and fry in a skillet until crispy.

Assembly and cooking

1. Spread the beef flank out on a work surface; if it is too thick, butterfly it (i.e., slice it horizontally almost all the way through and open it up like a book);
2. cover with the spinach leaves;
3. in a bowl, combine the breadcrumbs, peas, bacon bits, milk, salt and pepper; spread the mixture over the spinach;
4. spread the carrots over top; arrange the hard boiled eggs in a line down the centre;
5. roll up tightly; tie like a roast; place in a pot and add the broth and water;
6. cook for 90 minutes or longer in a 180° C (350° F) oven until the meat is tender;
7. let rest 10 minutes; remove the string; slice and serve hot with the cooking juices, or cold, either plain or with a mustardy mayonnaise.