Joetisserie Matambre Ribeye | Chef Eric Recipe
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- čas přidán 11. 09. 2020
- Chef Eric Gephart was introduced to this stuffed beef years ago in the foothills of the Andes.
The name “Matambre” is a combination of two words - Matar meaning “to kill” and Hambre meaning “hunger” - the name literally translates to “Hunger Killer."
As is the KJ way, we took our “Matambre” to the next level and used an E3 Meats frenched long bone ribeye. Once splayed, we created 3 feet of delicious Kansas Prime Beef surface area to score, season, and stuff.
As if that wasn’t enough, we decided to give our KJ Matambre a spin on the Joetisserie allowing the marrow from the frenched bones to render and roll over the surface of the beef, creating a crust second to none!
Bone On Ribeye“Matambre”
The Hunger Killer
3 bone ribeye (using a Big Joe III, 16’ from bone tip to ribeye cap worked for the spinning clearance)
1 Tablespoon Olive Oil
2 Tablespoons Lanes BBQ Scorpion rub
1 Tablespoon Red pepper flakes
1 bunch Cilantro, rough chop
4 Cloves Garlic, fresh (minced)
1 each Serrano pepper
Stuffing
1 each, large Poblano (Julienne cut, thin long cuts)
1 each Carrot (Julienne cut, thin long cuts)
1 each, large Red Bell Pepper (Julienne cut, thin long cuts)
½ each Yellow onion (thin slices)
4 each Hard-boiled egg (cut into ¼’s)
Chimichurri
½ Cup Olive Oil
¼ Cup Red Wine Vinegar
¼ Cup Lime Juice, Fresh squeezed
1 Each Jalapeno, Diced
2 Each Garlic cloves, fresh
½ Cup Parsley, fresh
½ Cup Cilantro, fresh
¼ Cup Oregano, fresh
1 teaspoon Red Pepper Flakes
½ teaspoon Kosher Salt
½ teaspoon Fresh Cracked Black Pepper
Chimichurri Method:
Gather all ingredients and blitz in a food processor then slowly incorporate the oil. Reserve for later use in a non-reactive container.
Matambre Procedure:
1. Using a small amount of charcoal, stabilize your Kamado Joe at 350F and install your Joetisserie ring and motor.
2. Score the outside of the ribeye to create more surface area and nooks and crannies for the bone marrow curst to set.
3. Using the “Roll Cut” method as seen in the video hold the slicing knife against the bones and slice down to the cutting board, stopping ½ and inch from the board. Next turn your blade flat to the table and begin to slowly apply slicing pressure in a forward motion creating a canvas of beef that will run ¼ of an inch thick until you reach the end of the steak. (Using this ribeye from end to end ours measured 3”)
4. Cut out any excessive globular fat, gently pound the meat with a rolling pin or meat mallet.
5. Score the inside of the meat. Season with oil, Lanes BBQ Rub, chopped garlic, serrano, cilantro and red pepper flakes.
6. Arrange the red pepper strips, poblanos, carrots and onion slices in rows running east to west across the surface of the meat. Each vegetable row should be followed by a hard-boiled egg as seen in the video.
7. Rolling the meat away from you, roll the meat and fillings with a gentle hand but tights as to form a log, rolling toward the bones.
8. Secure the ribeye with butcher’s twine using the trussing technique seen in the video. Secure the roll using the twine the entire length of the stuffed roast, also be sure to secure the sides as we will be spinning this roast and it will need a bit more support.
9. Season the outside of the roast.
10. Slide the Joetisserie spit through the center of the beef but slightly closer to the bones. Squeeze the forks evenly into the meat and be sure to have trussing rope evenly supporting the roast between the tines of the forks.
11. Bank your coals to each side to ensure the long bones will have clearance and the charcoal will provide even heat.
12. Mount the spit rod into place in the ring and turn the motor on, close the lid and check back in 30 minutes. (Grill temp 350F) At 30 minutes you should reach a temp of around 70F.
13. This cook will take just over 1 ½ hours depending on how many times you open the dome to admire. Look for an internal temperature of 125 to 130F.
14. Take the roast out and let rest for at least 20 minutes. Then remove the forks and spit rod, cut off the twine and with a sharp slicer, cut the roast into a 3 bone sections and top with Chimichurri.
For service, you can place each “Matambre Tomahawk” on a plate and garnish with chimichurri or cool then slice it into bite sized pieces and top with the sauce served over steamed jasmine rice.
Enjoy! - Jak na to + styl
Chef Eric, I am argentinian, I have eaten matambre all my life, but I didn’t see something like this ever. This is superb. Than you.
by far the best accessory I have ever purchased!
Fire, spit roasting & meat!
Definitely cannot go wrong there!
Great experience all the way around..."dude"!
This is awesome!
Looks outstanding! Betting it’s delicious. Thanks for the demo! 🔥
Cheers Troy. The crust was ridiculous. I have done a slightly different version with pork but this was over the top.
Nice job chef! Looks great from one chef to another thanks
Literally inspired me to add a rotisserie for my homemade outdoors grill after watching this video. Such an interesting idea.
Crushing it and inspiring me to cook more interesting foods as always Chef Eric- Thank you for sharing this and being real about the bones needing modifying- Cheers!
🤣cheers. Awe I wanted the whole thing to work so bad but in the end 16 inches was the magic number.
Interestingly enough, the roast as a whole got shorter by 1 inch after ot was rolled back up, jist got wider but it still needed a trim🤙🏽
What an awesome cook!!
Master chef going work. Unreal. !!!
Amazing cook! I feel like I've been underutilizing my Joe after watching this video. Time to step my game up!!
Jesus Chef. Next level as always. Looks amazing.
Ha cheers Mars! What have you been grilling lately? Chef E
That was epic!
Yeah... what to say... Nothing worse than to watch video like this1 at 0200am (Australia) and get mouth watered :)))). It's some sort high range of tyrany :-)))!!! Excellent Job Eric and congrats KJ guys you got chef like Eric. I'm gonna fire up my Classic 2 tomorrow for some pork roast... oh not tomorrow, it's today actually :-O... Well done chef and cheers for sharing!!!
Ha, cheers brother. Can't wait to get back to Australia!!! What's brewing these days?
LOL.. Let us know when you be back down here again ;-). Last brew was Pilsner Lager and Black Lager hybrid which is only lager concentrate and hop addition with Ale's yeast :), but Neipa is the next plan and sort of Fruity OZI Ale... when I finish some of my kegs :))). Have a good1 mate ;)
That's awesome I don't have a Joe Tisserie but I want one nice job
nice work Chef Eric! A new inspiration for a weekend cook 👍
Michael, this is such a fun cook. You could do it boneless as well but the marrow on the crust is worth the effort 🏆
My Big Joe III gets delivered in a few weeks! Can’t wait!
Nice Bob, what's your first cook going to be?
Chef Eric Gephart Hard to decide! Probably a spatchcock chicken for the first cook, but I have the Joetisserie and the DoJoe already delivered so there are lots of options! Do you have an email? Have a question “off line” for you. Thanks for all the great videos!
@@bobiglehart9554 eric.gephart@kamadojoe.com
Great video again Eric, maybe an idea for upcoming Christmas. Keep up the good work 🔥
Great thoug. I wonder if we could do something like this with the traditional ham???🔥⚡
Spectacular!
Cheers Darren, thanks for watching. Where are watching from today?
Chef E
I know this is going to be great as always
Cheers Jeff, such a fun cook. How's you sauce?
Amazing never thought to do that on the Joetisserie! I’m gonna get me some tomahawk action this week
Awesome, keep us posted Paul🏆
Amazing!!! 😍😍
Cheers Art🏆
Wow
Fantastic job. Well done. I'll bet Roel at Pitmaster X will be doing one pretty quick now.
Ha, you will probably see it in his next cookbook. It will be called the Pitmasterx ribeye 🤣 Love that guy⚡🖤
Great recipe there Chef Eric. Actually fired up the Cll Joetisserie this evening for a Porchetta cook that went down really well. Got to say for anyone considering a Joetisserie, it is an ace piece of kit that has the expected JK quality and it just works with no fuss. Done everything from leg of lamb, to pork roasts and chicken and it's been flawless.
Never encountered the Marambre before but something worth trying for sure. Have a great weekend and looking forward to whatever you dream up next. Cheers from Adelaide!
Cheers Miranda. Porchetta sandwiches on a ciabatta roll are one of my favorite Italian street foods🔥 keep me posted. Chef E
@@ChefEricGephart Will do Chef Eric, that's my intended leftover utilisation plan... ;)
Raw beef with eggs is my favorite
THE WAS EPIC!!!
So freaking good. What's your go to off the kj this summer?
The meat, sure it's awesome, but that truss work.... Superb!
Wow! Kick @$$!
👊 Chef
Yo chef! This would be a great one for the family before hitting the beach🤙🏽
Very nice recipe !!! Subscribed you ......
Cheers best food ever🤙🏽
Epic cook. I would have skipped the eggs though.
Loved that! My Joetisserie is down. What would you recommend as far doing this regular Joe style as in what smoke flavor or temperature since mine won't be spinning?
I would roast it direct with minimal charcoal around 325f. Here in NC we would go with Oak or Hickory 🤙🏾
Cracking work chef. I’m definitely giving this baby a spin!
Awe Chef Geoff, rhis cook will go down as a top 5 fun cook and delicious eat for sure🤙🏽
I’m a little worried about damage to the motor with that flop on each rotation there though? You think that’s ok? For wow factor though guests are gonna go mad for it.
@@GeoffTheChefOfficial not a worry and a slightly tighter truss and better rod placement would mitigate the flop🤙🏽
Thank you for the video. How much charcoal did you use- 1 lb or more? Thanks
This looks awesome! The days before Nate I'm assuming?
Ok that' crazy. I'm stoked, just have to spin it on my Big Joetisserie. I've thought about spinning a simple rib-eye roast but didn't ever find the motive to follow through before now. Now i will! what do you think about trying a little lower heat, maybe 330 to 325?
Yep, that's perfect 👌 keep us posted!
Great cook! I need someone to cook some lechon (Filipino Style) on the Joetisserie. Gotta be a way...maybe pork belly?
Now we're talking Robert🔥 What's your sauce for that?
@@ChefEricGephart Vinegar, garlic, soy sauce !
@@robertash3953 don't forget the lemon grass!
👍🏾
How'd it taste?!
So lush and amazing. It's the main with all the sides wrapped up. That egg was a fun twist and the chimichurri brought just enough acid to compliment the fat of the ribeye.
Definitely worth giving a go🔥⚡
A first.... hog-tied beef!
🤣 I have done a version of this with pork but this one..... so good
What are you grilling this weekend?
Chef E
@@ChefEricGephart Smoked bluefish to make pate and later, grilled 2-inch thick lamb loin chops.
@@dustisamust5602 Yes!!!!!
You are totally lost. Tomahawk is not near Matambre. Its a hole different cut of meat that comes from the overside of the flanksection.
Looks fun but too much work
Never could understand the purpose for the cowboy/ tomahawk long rib business! Seems so not necessary. Prefer meat off regular size bones of a rib roast.
I can't picture myself ever buying a joetisserie.. its just not needed on a grill this size.. I'd rather buy a rotisserie smoker big enough for a 90 pound pig.. good video but waste of money in my opinion
Such a fun acessorie. Love the self basting power. More acessories coming soon for the Joetisserie. Happy grilling🏆🦃✅