Colombian Braised Flank Steak in Tomato Sauce

Sobrebarriga is a highly appreciated cut in Colombian cuisine because when it is slow-cooked, it becomes incredibly tender and juicy. It is a comforting homemade dish full of flavor that pairs perfectly with rice, potatoes, or cassava.

Ingredients

• 500 g beef flank steak (sobrebarriga)

• 2 ripe tomatoes

• ½ white onion

• 1 garlic clove

• 1 tablespoon oil

• Salt and pepper to taste

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Preparation

1. Cook the meat

   Place the flank steak in a pot with water and a pinch of salt. Cook for 1 to 1.5 hours until tender.If using a pressure cooker, about 40 minutes will be enough.

2. Prepare the sauce base

   Finely chop the tomatoes, onion, and garlic.

3. Make the sofrito

   In a skillet with oil, sauté the onion and garlic for 2–3 minutes until fragrant.

4. Add the tomatoes

   Add the chopped tomatoes, salt, and pepper. Cook for about 5 minutes until a sauce forms.

5. Combine the meat

   Cut the cooked flank steak into pieces or strips and add it to the sauce. Cook for another 5 minutes so the meat absorbs the flavors..
   

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Tips

• Save some of the broth used to cook the meat and add a little to the sauce to enhance the flavor.

• For extra flavor, sear the beef in a skillet before mixing it with the sauce.

• Serve with white rice, criolla potatoes, or boiled cassava.

• Finish the dish with fresh chopped cilantro for a more aromatic touch.

Sobrebarriga de res / libra

COP 18,300.00

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