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Sobrebarriga
Serves 4 Prep 15 min Cook 2 hr 30 min Total 2 hr 45 min Type Meal Origin Colombian

Sobrebarriga

Slow-cooked beef flank Bogotá-style: a whole flank steak simmered hours in stock with onion, garlic, tomato and beer, then finished under the grill until the surface crusts dark. Sliced against the grain, served over a deep tomato-onion gravy with white rice or papa salada (salt-cooked potatoes) on the side.

Serves 4 Prep 15 minutes Cook 2 hours 30 minutes Units Rate

Overview

Whole flank (or skirt) simmers in stock with aromatics 2 hours until tender enough to push apart with a fork but still holding shape. Left to cool. The cooking liquid reduces with sofrito (onion, tomato, garlic) and a splash of beer into a thick gravy. The meat lifts onto a tray, gets brushed with the gravy, then grills under high heat 5-7 minutes until the surface caramelises dark and crackly. Slice; ladle gravy over.

Ingredients

  • 1.2 kg beef flank (or skirt, whole piece)
  • 2 ½ litres water
  • 1 onion (large, halved)
  • 6 garlic cloves (smashed)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons salt
  • 2 bay leaves

Sofrito and finishing gravy

  • 3 tablespoons vegetable oil
  • 2 onions (medium, chopped)
  • 4 garlic cloves (crushed)
  • 4 fresh tomatoes (grated) or 1 (400 g) tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 teaspoon ground annatto (or smoked paprika)
  • 1 teaspoon ground cumin
  • 200 ml lager beer
  • 1 teaspoon salt (to taste)

To serve

  • White rice
  • Papa salada (small whole potatoes boiled in heavily salted water until the salt crystallises on the skin, optional)
  • Sliced ripe avocado
  • Chopped fresh parsley

Method

Stage 1 - Boil the flank

  1. Place flank in a wide deep pot with water, halved onion, garlic, oregano, cumin, salt, bay.
  2. Bring to a simmer; skim.
  3. Cover; simmer 1 hour 45 minutes to 2 hours until tender to a fork but still intact.
  4. Lift the flank out onto a tray; reserve 600 ml of the cooking liquid.

Stage 2 - Gravy

  1. In a wide pan, heat the oil.
  2. Soften the chopped onion 10 minutes until deep gold.
  3. Add the 4 crushed garlic cloves; cook 30 seconds.
  4. Stir in annatto and cumin; toast 30 seconds.
  5. Add tomato and tomato puree; cook 6 minutes to a thick sauce.
  6. Pour in the beer; simmer 4 minutes to cook off the alcohol.
  7. Add 500 ml of reserved cooking liquid; simmer 8-10 minutes until reduced to a sauce that coats a spoon.
  8. Season; keep warm.

Stage 3 - Grill

  1. Heat the grill to its highest setting.
  2. Place the cooked flank on a foil-lined tray.
  3. Brush generously with the gravy.
  4. Grill 5-7 minutes until the surface is crackling dark and crisp.

Stage 4 - Slice

  1. Rest 5 minutes.
  2. Slice across the grain into 1 cm strips.

Stage 5 - Serve

  1. Pile sliced flank on a warm platter; ladle the rest of the gravy over.
  2. Scatter parsley.
  3. Serve with rice, papa salada and avocado.

Notes

  • Don't overcook the boil: 2 hours max - pushing further gives shredded meat that won't slice cleanly. Target: tender enough to push with a fork but holds shape.
  • Annatto colour: Gives the gravy its deep red-orange. Smoked paprika is the everyday substitute.
  • Beer adds depth: Don't substitute red wine; the lager is the Bogotá signature.

Storage

  • Refrigerate 3 days; reheat sliced flank in the gravy on low.
  • Freezes 2 months.

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