Matambre Fiambre

process
degrease the meat and place it in a deep dish with the skin facing down, after seasoning it.
Bathe it with the vinegar, oil and white wine and sprinkle it with the spices, the green onions and the minced garlic cloves and the ground chili pepper.
let it marinate for several hours.
place chard or spinach leaves on the previous mixture.
cut the carrots into julienne strips and arrange them on top of it. an interesting option is to sprinkle with a tablespoon of unflavored gelatin.
put the hard-boiled eggs in the center, in a row, and wrap the meat around them.
sew the edges and tie the roll with string to give it a good shape.
Bring enough water to boil in a saucepan and boil some vegetables in it, to add flavor. about fifteen minutes after starting to boil, place the matambre in the saucepan. let it boil for a little over two hours and then cool it in the broth itself.
note: the matambre is an invitation to the imagination. try adding other things, like bacon, for example. It can be pressed to give it a better shape, but this way it will be drier. the piolin is unsewn and removed before being cut into slices. If you do not have a large saucepan, it is best to make two small slaughterhouses.
the most traditional garnish is Russian salad, that is potatoes and diced carrots, and peas with mayonnaise sauce.