I master the KING OF ALL Deli Meats | Sous Vide Everything

Today I mastered one of my favorite deli meats meats and its is called matambre, you might not know but this cold cut is so amazing and sous vide made it better than the original. This is easy and simple to make at home and the flavor is amazing. It's awesome on sandwiches and appetizers for any party.

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HOW TO COOK MATAMBRE SOUS VIDE
I cooked it for 16hrs @ 175°F / 79°C)

* MATAMBRE PASTE *
1/4 Cup chopped parsley
1 Cup Parmesan Cheese
4 Cloves of Garlic
3 Eggs

* MATAMBRE INGREDIENTS *
Salt, Pepper, Garlic Powder and Red Chilly Flakes
Matambre Paste (Recipe Above)
1 red, 1 yellow Bell Peppers
2 Carrots
8 Boiled Eggs

* Matambre by Grand Western Steaks
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#SousVide #DeliMeat #Sandwich

[baldusi]

I'm argentinean and I approve of this reciepe. I will have to try it. But pork matambre is the real deal. We usually just asado it, and cut in slices and serve it as finger food. If you sous vide it and then sear it, it might be amazing. Just season it with salt and that's all.
Incidentally, what you did is called "arrollado de matambre" (rolled matambre). And you could have seared it after the sous vide.

[AshRowe]

As someone who has been with SVE from < 1k subs, Ninja was a big part of the entertainment value for these videos as was the office setting etc. Has the format changed for a reason?

[TheBdg]

hey guga, walmart has wagyu now. you should do a video on it comparing it to the other wagyu you have

[Pheatrix]

Everytime you say 'meat dealer' I imagine you in a dark alley buying meat from some shady person who keeps all of the meat inside of his trenchcoat und you give him the money in a bworn envelope^^

[thequantaleaper]

Guga: "matambre"

News: "in today's news, there's a sudden mysterious shortage of matambre across the globe!"

[miika]

Hi Guga! Can you make a similar in-depth "tutorial" on charcoal grilling that you've done on sous vide? I feel like basics are known to almost everyone, but the more advanced stuff should be spread more :) Keep it up, amazing videos!

[ezequielromero]

i 'm argentinean...this reciepe was made to perfection..spot on...you are an outstandig cooker Guga..!!!
you have to try pork matambre on the grill in you other channel.seasoned with lemon, garlic and salt.. that is

[cyberdazer]

Guga: *Uploads videos*

Hunger: *aLlOw Me tO iNtRoDucE mY sElF*

[jamesellsworth]

Yes! More Cold Cuts. With the matambre meat cut, sousvide must produce a more tender as well as more flavorful result than boiling; with less danger of overcooking.

[joaquinllamazares]

Matambre is awesome. A very traditional Christmas meal in Argentina. And yours looks authentic, every family has a twist over this recipe

[Ellexis]

Yum! 😋 I’ll have to check with our local “meat dealer” here in South Texas as this recipe is too good to pass up! We appreciate and love y’all! Sous Vide is such a great way to enjoy such a wide variety of foods!

[AnyFishKiller]

Guga: matambre


Sam the cooking guy: The best MATAMBRE I have EVER COOKED

[fuNaN]

Wait...

Guga, you forgot about the part where you say, "I know, it doesn't look good right now..."

[dragomihaljevic]

My thoughts before the beginning of the video: "Hmm, a spanish word in the title, Guga will play some Latino music.

*Latino music starts playing

Me: jeee

[baxbeast]

"And I know it doesnt look that good right now.. BUT WATCH THIS" and then we have matambre guga style with a crust
Im from Argentina Guga, and I gotta say that matambre looks DELICIOUS bro, great video as always!

[kevinwidner]

This looks absolutely amazing, I’d love to see more “cold cut” recipes.

[marchandaisin]

Saludos desde argentina, esta perfecto! Asi debe ser muy rico, es mas pareja la cocción sous vide que al estilo argentino! Por favor haz un matabre de vaca vs uno de cerdo con el flamethrower debe quedar increíble. As Seasoning you should use Provenzal or garlic lemon and aji molido

[ImplyDods]

Love to see some more cold cuts. Have you ever done ox tongue? It's delicious.

[tawpgk]

I am very interested in more cold cut type videos. I would like to make healthier cold cuts with less salt and no fillers. This matambre looks delicious and sous vide seems to be the way to go. Like other have said, I would like to see how to do this with pork and what cut you would use in that if it is different. Thanks.

[pricardo]

It sounds like you're saying "Mata - hambre"
Argentines say "Matambre" (it has one less syllable than mata - hambre)