Sobrebarriga en Salsa
Sobrebarriga (SOH-breh-bah-REE-gah)
Flank Steak in Creole Sauce
Tender slow-braised beef flank steak smothered in a rich tomato and onion hogao sauce, a beloved Bogota comfort dish served with potatoes and rice.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: oval plate
Garnishes: cilantro, hogao sauce
Accompaniments: white rice, boiled potatoes, salad
Instructions
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1
Season flank steak generously with salt, pepper, and cumin.
-
2
Sear beef in a hot Dutch oven until browned on both sides. Remove.
-
3
Add onions and garlic, cook until golden. Add tomatoes and cook until saucy.
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4
Return beef to pot. Add broth and bay leaf. Cover tightly.
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5
Braise at 160°C (320°F) for 2.5-3 hours until fork-tender.
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6
Slice beef against the grain. Spoon sauce generously over slices. Garnish with cilantro.
Did You Know?
Sobrebarriga literally means "over the belly" — named for the cut of meat that sits over the belly of the cow.
Chef's Notes
Equipment Tips
- Dutch oven or heavy pot
- cutting board
Garnishing
cilantro, hogao sauce
Accompaniments
white rice, boiled potatoes, salad
The Story Behind Sobrebarriga en Salsa
Sobrebarriga became the quintessential Bogota lunch dish, appearing on virtually every menu del día (set lunch menu) in the capital. The slow braising technique transforms the tough flank cut into meltingly tender slices. It represents the highland Colombian tradition of hearty, warming midday meals built around beef.
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