Sobrebarriga* is translated as ”belly beef," and is actually the piece of meat that surrounds the flank steak. Very typical of the Boyacá and Cundinamarca regions, this delicious cut of beef has to be cooked thoroughly to become tender, but has great taste and texture. The closest American cut is outer skirt steak, or diaphragm.
This recipe can be made Gluten Free if you replace Worcestershire Sauce for Gluten Free Worcestershire Sauce.
Combine the tomato, onion, scallion, cilantro, salt, bay leaf, and pepper and rub all over the meat; refrigerate for 1 hour or overnight if desired.
Cook the sobrebarriga* in one of the two following ways:
In the Oven: Preheat the oven to 250º F. Place the meat in a baking pan, add 1 cup of water, cover tightly, and bake for 2 hours or until tender.
In a Pressure Cooker: Place the meat and 1 cup of water in a pressure cooker over medium-low heat and cook until tender, about 40 minutes. Remove from the pressure cooker, and place in a baking pan or ovenproof serving dish.
>While the meat is cooking, prepare the hogao: In a large sauté pan over medium heat place the oil, and sauté the onions, tomatoes, garlic, Worcestershire, salt, and pepper. Lower the heat to low and cook for 10 to 12 minutes. The raw onion flavor will have disappeared. Add the cilantro and set aside>
Remove the meat from the oven or pressure cooker. Turn the oven heat up to 475º F. Cover the meat with hogao and sprinkle with bread crumbs.
Bake for 10 minutes. Serve.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
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