Mains
Sobrebarriga en Salsa Criolla
Ingredients
- - Beef flank (sobrebarriga cut) — 1.2 kg (2.6 lb)
- - Beef stock or water — 1.5 l (6 cups)
- - Onion, sliced — 2
- - Tomatoes, diced — 4
- - Garlic cloves, minced — 4
- - Scallion, sliced — 3
- - Ground cumin — 1 tsp
- - Vegetable oil — 3 tbsp
Method
- Simmer the beef flank in stock with one sliced onion for 2-2.5 hours until fully tender; remove and let rest, reserving the cooking liquid.
- Slice the rested beef thinly against the grain.
- For the criolla sauce, sauté the remaining onion, garlic and scallion in oil until soft, then add the tomato and cumin, simmering 15 minutes until thickened.
- Add a ladle of the reserved braising liquid to the sauce to loosen it slightly.
- Return the sliced beef to the sauce and simmer gently for 10 minutes so it absorbs the flavours.
- Serve hot over white rice with a side of potato and avocado.
Introduction: Sobrebarriga is a beef flank cut slow-cooked until tender then finished in a tangy tomato-based criolla sauce, a classic of Bogotá's Sunday table.
Cultural Background: Sobrebarriga is a beef flank cut slow-cooked until tender then finished in a tangy tomato-based criolla sauce, a classic of Bogotá's Sunday table. It reflects the interior's tradition of transforming tougher cuts of beef into celebratory dishes through long, patient cooking.
Tips: Slicing against the grain after resting, rather than before cooking, keeps the meat tender rather than stringy.
Variations: Some cooks finish the dish under the grill briefly for a lightly charred top before serving. Not authentically appropriate given beef flank defines the dish; no forced conversion is offered.
Storage: Refrigerate in an airtight container for up to 3 days; the flavour improves the next day.
Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of the reserved braising liquid if it has thickened too much.
Nutrition: Per serving (approx.): 430 kcal, 34g protein, 18g carbohydrate, 24g fat, 3g fibre.
FAQs
Q: Why is my sobrebarriga tough?
A: It needs a long, slow braise — this cut only becomes tender after 2+ hours of gentle simmering.
Q: Can I use a slow cooker?
A: Yes, braise on low for 6-7 hours, then proceed with slicing and the criolla sauce as directed.