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 Matambre http://bit.ly/2ConGtC
1/4 Cup chopped parsley
1 Cup Parmesan Cheese
4 Cloves of Garlic
1 Beef Boulion https://amzn.to/2Ntpnf0
3 Eggs

* MATAMBRE INGREDIENTS *
Salt, Pepper, Garlic Powder and Red Chilly Flakes
1 pack of Gelatin https://amzn.to/350HHl1
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