The "matambre" is a cut of meat located between the skin and the rib of cattle. In the countries of the Southern Cone of South America, Argentina, Paraguay, Uruguay and the south of Brazil, especially, it is prepared in different ways, the main one being the rolled matambre, stuffed with seasonings, tomatoes, peppers, onions, garlic. As it is a tough meat, it needs to be roasted for a long time, and it is common to use aluminum foil or cellophane to speed up the process.

The "matambre" in this video was prepared at a Traditions Center, in Rio Grande do Sul, southern Brazil.

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