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Sobrebarriga en Salsa Criolla

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min
Prep
150 min
Cook
8
Servings

Ingredients

  • 1.2 kg (2.6 lb) Beef flank (sobrebarriga cut)
  • 1.5 l (6 cups) Beef stock or water
  • 2 Onion, sliced
  • 4 Tomatoes, diced
  • 4 Garlic cloves, minced
  • 3 Scallion, sliced
  • 1 tsp Ground cumin
  • 3 tbsp Vegetable oil

Method

  1. 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.
  2. Slice the rested beef thinly against the grain.
  3. 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.
  4. Add a ladle of the reserved braising liquid to the sauce to loosen it slightly.
  5. Return the sliced beef to the sauce and simmer gently for 10 minutes so it absorbs the flavours.
  6. 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.

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