Pamplona de Carne — Print Recipe

A butterflied beef flank rolled around a savory filling of roasted peppers, cheese, and herbs, tied tightly and slow-roasted until tender, then sliced to reveal a beautiful spiral of colors.

Ingredients

1.5 kg beef flank, butterflied
200g mozzarella, sliced
2 roasted red peppers, cut into strips
100g pitted green olives
4 hard-boiled eggs
Fresh oregano and parsley
Salt, pepper, paprika
3 tbsp olive oil
500ml beef broth

Instructions

1 Lay butterflied beef flat. Season generously with salt, pepper, and paprika.
2 Layer mozzarella, roasted peppers, olives, hard-boiled eggs, and herbs across the surface.
3 Roll tightly starting from one long side. Tie securely with butcher's twine at 3cm intervals.
4 Sear the roll in olive oil in a hot roasting pan on all sides until browned.
5 Add beef broth to the pan. Cover with foil.
6 Roast at 160C for 1.5 hours, basting occasionally.
7 Rest 15 minutes before removing twine and slicing into 2cm rounds.

Did You Know?

Pamplona is the centerpiece of many Uruguayan Christmas and New Year tables — the dramatic spiral cross-section when sliced makes it a showstopper.