Entree: Colombia – Bogota / Andean – Sobrebarriga (Braised flank steak in a rich tomato-onion gravy typical of the Andean region)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) sobrebarriga (flank steak), whole
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry red wine (or additional beef broth)
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 lb (450 g) potatoes, peeled and cut into large chunks (optional, to simmer with the beef)

Instructions

1. Pat the sobrebarriga dry and season generously with salt and pepper. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat and brown the steak on both sides, 3–4 minutes per side. Remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook, stirring, until soft and starting to caramelize, about 8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste and chopped tomatoes and cook 2–3 minutes until the tomatoes begin to break down. Add the cumin, paprika, sugar, and bay leaf; stir to combine.
4. Deglaze the pan with the red wine, scraping up browned bits, then add the beef broth. Return the browned sobrebarriga to the pot so it is partially submerged in the sauce.
5. Bring to a gentle simmer, cover, and braise over low heat for 1 hour. After 1 hour add the potatoes (if using) and continue to braise, covered, until the meat is very tender and the potatoes are cooked through, about 30–45 more minutes.
6. Remove the meat and let rest briefly, then slice across the grain into serving portions. If the sauce is too thin, simmer uncovered to reduce to desired thickness; adjust salt and pepper.
7. Serve the sliced sobrebarriga topped with the tomato-onion sauce and sprinkled with chopped cilantro. Accompany with the braised potatoes or white rice.