Sobrebarriga Sudada (Braised Flank Steak)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
210 minutes
Difficulty
Medium
Ingredients
2
kg flank steak, cut into pieces
2
piece(s) scallion stalks, chopped
2
piece(s) round onions, peeled and chopped
2
clove(s) garlic, chopped
3
piece(s) bay leaves
1
piece(s) bouquet of herbs (thyme, marjoram, bay leaf, oregano)
pinch salt, cumin and pepper to taste
500
gr potatoes, peeled and chopped
750
gr yuca, peeled and chopped
1/2
cup(s) bread crumbs
1
cup(s) hogao (Colombian tomato-onion sauce) [see p. 401]
pinch salt, cumin and pepper to taste
Directions
- Put the flank steak to cook in enough water, for 3 hours, in regular pot (1½ hour in pressure cooker), with the onions, garlic, bay leaf, herbs and seasonings.
- Once soft, remove, chop into portions, put in a pot with 1½ cup of its broth, the potatoes, yuca, hogao and bread crumbs, cover and put to conserve over medium heat for 30 minutes.
- Can be served on a platter or in individual plates, always accompanied with white rice.
- Tamal bogotano