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Sobrebarriga en Salsa
Colombian Braised Flank Steak
A classic Colombian dish featuring tender, slow-braised flank steak bathed in a rich, flavorful creole-style sauce. Perfect for a hearty family meal.
๐ง ์ฌ๋ฃ
- 1 kg (approx. 2.2 lbs) Flank steak(Look for a piece with good marbling for tenderness.)
- 4 Large ripe tomatoes(About 600-700g total. Roma or plum tomatoes work well.)
- 2 Yellow onions(Medium-sized, about 300g total.)
- 3-4 Garlic cloves(Minced.)
- 1 teaspoon Ground cumin
- To taste Salt(Start with 1 teaspoon for braising, adjust later.)
- To taste Black pepper(Freshly ground is best.)
- 2 tablespoons Vegetable oil or neutral oil
- 1 cup (240 ml) Colombian lager beer(A pale lager is ideal. Can substitute with a non-alcoholic beer or beef broth if preferred.)
- Enough to cover steak Water
- 1/4 cup Fresh cilantro(Chopped, for garnish (optional).)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the steak: Pat the flank steak completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. This helps create a flavorful crust.
โฑ๏ธ 5 minutes - 2
Sear the steak: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the seasoned flank steak in the hot oil and sear for 3-4 minutes per side, until a deep golden-brown crust forms. Remove the steak from the pot and set aside.
โฑ๏ธ 8 minutes - 3
Sautรฉ aromatics: Reduce the heat to medium. Add the chopped onions to the same pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Add the minced garlic and ground cumin, and cook for another minute until fragrant, being careful not to burn the garlic.
โฑ๏ธ 8 minutes - 4
Deglaze and braise: Pour in the beer, scraping the bottom of the pot to loosen any remaining browned bits. Bring to a simmer and let it cook for 1-2 minutes to allow some of the alcohol to evaporate. Return the seared flank steak to the pot. Add enough water to almost cover the steak. Bring the liquid to a gentle simmer.
โฑ๏ธ 5 minutes - 5
Slow cook the steak: Cover the pot tightly with a lid. Reduce the heat to low and let the steak braise gently for 2 to 2.5 hours, or until the steak is fork-tender. Check periodically to ensure the liquid is barely simmering and add a little more water if it gets too low. The steak should yield easily when pierced with a fork.
โฑ๏ธ 2 hours - 2 hours 30 minutes - 6
Prepare the sauce base: While the steak is braising, prepare the sauce. Roughly chop the peeled tomatoes. Once the steak is tender, carefully remove it from the pot and set it aside on a cutting board to rest. Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids (onions, garlic bits). You should have about 2-3 cups of flavorful liquid.
โฑ๏ธ 10 minutes - 7
Blend the sauce: In a blender, combine the chopped tomatoes with about 1 cup of the strained braising liquid. Blend until smooth. If you prefer a chunkier sauce, pulse until just combined or mash the tomatoes by hand.
โฑ๏ธ 2 minutes - 8
Finish the sauce: Pour the blended tomato mixture back into the pot (ensure the pot is clean if necessary). Add the remaining strained braising liquid. Bring the sauce to a simmer over medium heat. Cook, stirring occasionally, for about 15-20 minutes, or until the sauce has thickened to your desired consistency. It should coat the back of a spoon. Taste and adjust seasoning with salt and pepper if needed.
โฑ๏ธ 20 minutes - 9
Serve: Slice the rested flank steak against the grain into thick slices. Ladle the warm sauce over the sliced steak. Garnish with fresh chopped cilantro, if desired. Serve immediately with traditional Colombian sides like 'papas chorreadas' (potatoes in cheese sauce) or boiled potatoes.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the steak is fork-tender before removing it from the braising liquid; this is key to a successful Sobrebarriga.
- โThe sauce should be thick enough to coat the steak and the serving spoon, but not overly pasty.
- โFor an authentic experience, serve with 'papas chorreadas' (potatoes smothered in a creamy tomato and cheese sauce) or simple boiled potatoes and a side salad.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a richer sauce, add a splash of heavy cream or a knob of butter at the end of cooking the sauce.
- To make a spicier sauce, add a finely chopped jalapeรฑo or a pinch of red pepper flakes along with the garlic and cumin.
- Some recipes add a tablespoon of tomato paste with the onions for a deeper tomato flavor.