Matambre II

Description
This dish is normally served refrigerated with the beef very cold, which makes for much easier slicing and serving.

Ingredients

 * 2 beef sirloin, boneless, 1"
 * 4 eggs, hard-cooked - wedged
 * ½ garlic clove - crushed
 * 1 large onion - sliced in rings
 * 1 cup red wine vinegar
 * 3 tbsp parsley - chopped
 * 1 tsp thyme, dried
 * 1 tsp cayenne pepper
 * 6 large carrots - quartered lengthwise
 * ¼ cup vegetable oil
 * water
 * 2½ cups beef stock
 * salt
 * pepper, black
 * 12 oz spinach, fresh

Directions

 * 1) Prepare beef by slicing each steak horizontally to within ½" of the opposite side.
 * 2) Fold open, place in shallow dish, one atop the other.
 * 3) Combine garlic, vinegar and thyme.
 * 4) Pour mixture over beef, cover, and refrigerate for 6 hours to thoroughly marinate.
 * 5) Meanwhile, cook carrots in salted water 20 minutes or until nearly tender.
 * 6) Preheat oven to 400°F.
 * 7) Remove beef from marinade, pat dry with paper towels.
 * 8) Remove beef from marinade, pat dry with paper towels, place with long side of each steak overlapping 2 inches.
 * 9) Pound overlap together with meat mallet.
 * 10) Spread spinach over entire surface.
 * 11) Arrange cooked carrots crosswise over spinach.
 * 12) Sprinkle with parsley, salt, red pepper, egg wedges and onion rings.
 * 13) Roll beef and filling, tie with kitchen string at 3" intervals.
 * 14) Place in large roasting pan, pour oil over and beef stock around beef.
 * 15) Cover, roast 1 hour; adding more stock as needed.
 * 16) Cool 10 minutes, remove string, slice beef and strain cooking liquid.