Argentina Roast Beef (matambre)

Preparation:

Preparation: Have your butcher prepare the meat: it should be a slice about 1/2 cm high, about 30 cm wide and about 40-50 cm long. Place it completely open in a glass or ceramic dish, wet it with the vinegar and sprinkle with half the garlic and thyme. Then fold it in half and again wet with the vinegar and add the remaining flavourings. Cover with cling film and leave to marinate overnight at room temperature. Heat the oven to 200 degrees, remove the slice of meat from the marinade, drain it well and place the spinach leaves on top, the carrots sliced about 1 cm, the eggs arranged in the space left free between one carrot and another, the onion rings and lastly sprinkle with parsley and salt. Gently roll up the slice to obtain a cylinder, tie it with string, place the matambre in a pyrophile with a lid, pour over the hot broth and add water so that the meat is completely covered. Put the lid on the profile, put it in the oven and cook for about 1 hour. Then place the roast on a wooden chopping board and, after letting it rest for about 10 minutes, remove the string and cut it into fairly thick slices, wetting them with the remaining cooking juices. It can also be eaten cold.