13 Tender Sobrebarriga Recipes That Bring Slow Cooked Comfort

When it comes to comfort food, sobrebarriga is a true winner. This tender, slow-cooked flank steak, infused with aromatic spices, offers hearty satisfaction. Whether you’re serving it with classic Colombian rice or trying it in creative tacos, each recipe adds its own unique touch. If you’re looking to turn this versatile cut into a cozy meal, these 13 recipes will surely warm both your kitchen and heart.

Classic Colombian Sobrebarriga With Rice

Sobrebarriga, also known as flank steak, is a beloved dish in Colombian cuisine, characterized by its tenderness and rich flavor. Typically braised to perfection, this cut of meat is served alongside rice and often accompanied by colorful side dishes such as avocado, plantains, or beans. The dish isn’t only a staple in Colombian homes but also a favorite in restaurants, showcasing the vibrant flavors and culinary traditions of the country.

Cooking sobrebarriga is an experience that brings together the warmth of family and friends. The key to a perfect sobrebarriga lies in the slow cooking process, allowing the meat to absorb all the spices and flavors. When paired with fluffy rice, it transforms into a comforting meal that’s sure to impress your guests and satisfy your taste buds. Let’s plunge into this classic recipe that serves 4-6 people.

Ingredients

• 2 pounds of sobrebarriga (flank steak)
• 4 cups of water
• 1 large onion, quartered
• 4 cloves of garlic, minced
• 2 carrots, chopped
• 2 bay leaves
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• 2 tablespoons of vegetable oil
• 2 cups of long-grain rice
• 4 cups of water (for the rice)
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Meat: Rinse the sobrebarriga under cold water and pat it dry with a paper towel. Season it generously with salt, pepper, cumin, and paprika. Let it marinate for at least 30 minutes to enhance the flavors.
2. Sear the Meat: In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the marinated sobrebarriga and sear it on all sides until it’s browned, about 3-4 minutes per side. This step locks in the juices and adds depth to the flavor.
3. Add Aromatics and Liquid: After searing, add the onion, garlic, carrots, bay leaves, and 4 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the meat is tender and easily shredded with a fork.
4. Cook the Rice: While the meat is cooking, rinse the rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover and reduce the heat to low, cooking for about 15-20 minutes, or until the rice is fluffy and the water has been absorbed.
5. Finish and Serve: Once the sobrebarriga is tender, remove it from the pot and let it rest for a few minutes before slicing it against the grain. Serve the sliced meat over a bed of rice, ladling some of the broth and vegetables over the top. Garnish with fresh chopped cilantro.

Extra Tips

To enhance the flavor of your sobrebarriga, consider adding other vegetables such as bell peppers or tomatoes to the broth while it simmers. You can also adjust the spices according to your taste, adding a bit of chili powder for heat or a splash of lime juice for acidity.

Leftovers can be refrigerated and enjoyed the next day, as the flavors continue to develop over time. Pair this dish with a fresh avocado salad or fried plantains to create a complete Colombian feast!

Sobrebarriga in Tomato Sauce

Sobrebarriga, a traditional Colombian dish, is made from the flank steak cut known for its tenderness and rich flavor when cooked properly. When paired with a savory tomato sauce, it transforms into a delectable meal that’s bound to impress your family and friends.

The dish is often served with rice, plantains, or potatoes, making it a complete and satisfying meal. This recipe is perfect for a family gathering or a cozy dinner at home.

Cooking sobrebarriga in tomato sauce allows the meat to absorb the delicious flavors of the sauce, creating a dish that’s both comforting and flavorful. The slow cooking process guarantees that the meat becomes tender, while the sauce provides a vibrant and aromatic complement. Follow this recipe to bring a taste of Colombia to your table.

Ingredients (serving size: 4-6 people)

• 2 lbs sobrebarriga (flank steak)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 bell pepper, finely chopped
• 4 medium tomatoes, diced
• 1 cup chicken or beef broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Prepare the Meat: Start by trimming any excess fat from the sobrebarriga. Pat it dry with paper towels and season it generously with salt and pepper. This step is vital as it enhances the meat’s flavor.
2. Sear the Meat: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned sobrebarriga and sear it for about 3-4 minutes on each side until it develops a golden-brown crust. This step adds depth of flavor to the dish.
3. Sauté Vegetables: Remove the meat from the pan and set it aside. In the same pan, add the chopped onion, garlic, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. This will form the aromatic base for your sauce.
4. Make the Sauce: Add the diced tomatoes to the sautéed vegetables along with the ground cumin, paprika, and broth. Stir well to combine and bring the mixture to a simmer. Let it cook for about 10 minutes until the tomatoes break down and the sauce thickens slightly.
5. Cook the Meat in Sauce: Return the seared sobrebarriga to the pan, nestling it into the sauce. Cover the pot and reduce the heat to low. Allow it to simmer gently for 1.5 to 2 hours, or until the meat is fork-tender and easily shreds. This slow cooking process is significant for achieving the desired tenderness.
6. Serve: Once cooked, remove the sobrebarriga from the sauce and let it rest for a few minutes before slicing. Serve it sliced with the tomato sauce spooned over the top, garnished with fresh cilantro.

Extra Tips

For an even richer flavor, consider marinating the sobrebarriga overnight with garlic, cumin, and your choice of spices before cooking.

Also, feel free to customize the sauce by adding additional vegetables such as carrots or zucchini for added nutrition. If you prefer a thicker sauce, let it simmer uncovered during the last cooking phase to reduce and concentrate the flavors.

Pair this dish with a side of white rice or fried plantains for a complete Colombian experience.

Slow-Cooked Sobrebarriga With Vegetables

Slow-Cooked Sobrebarriga is a delightful Colombian dish that showcases the rich flavors of beef, combined with an array of vibrant vegetables. This recipe is perfect for those who appreciate the art of slow cooking, allowing the meat to become tender and infused with the savory essence of the accompanying ingredients.

The slow-cooking process not only enhances the flavors but also makes for an easy and convenient meal that can be prepared ahead of time.

In this recipe, the sobrebarriga, which refers to the flank steak cut, is seasoned and then slowly cooked with carrots, potatoes, and bell peppers. This dish is traditionally served with rice and avocado, bringing a revitalizing balance to the hearty beef. Perfect for family gatherings or a cozy dinner, this Slow-Cooked Sobrebarriga With Vegetables will surely become a favorite on your dinner table.

Ingredients (serving size: 4-6 people)

• 2 lbs sobrebarriga (flank steak)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 medium potatoes, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Meat: Begin by seasoning the sobrebarriga with salt, pepper, cumin, and paprika on all sides. Allow it to marinate for at least 30 minutes to enhance the flavors. This step is essential as it helps infuse the beef with spices, ensuring a flavorful dish.
2. Sear the Meat: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned sobrebarriga and sear it for about 3-4 minutes on each side until browned. This step locks in the juices and creates a beautiful crust on the meat.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant. This will add depth of flavor to the dish.
4. Combine Ingredients in Slow Cooker: Transfer the seared beef to a slow cooker. Add the sautéed onion and garlic, along with the sliced carrots, diced potatoes, and bell peppers. Pour in the beef broth and add the tomato paste, mixing everything gently to combine.
5. Cook on Low: Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or until the meat is tender and easily pulls apart with a fork. The slow cooking allows the flavors to meld beautifully, resulting in a rich and hearty dish.
6. Serve: Once cooked, remove the sobrebarriga from the slow cooker and let it rest for a few minutes before slicing. Serve it alongside the cooked vegetables, spooning some of the broth over the top. Garnish with fresh cilantro if desired.

Extra Tips

For the best results, consider using a combination of different vegetables based on your preference, such as zucchini or green beans.

Additionally, if you prefer a thicker sauce, you can thicken the broth by removing a cup of the liquid, mixing it with a tablespoon of cornstarch, and then adding it back to the slow cooker for the last 30 minutes of cooking.

This dish pairs wonderfully with warm rice and slices of creamy avocado for a truly authentic Colombian meal.

Spicy Sobrebarriga Tacos

Spicy Sobrebarriga Tacos offer a delicious and robust flavor, making them a standout dish in any meal lineup. This Colombian-inspired recipe features tender, slow-cooked beef belly (sobrebarriga), seasoned with a blend of spices that pack a punch. The meat is then shredded and served in warm tortillas, topped with fresh ingredients that enhance the overall taste experience.

Whether it’s a casual weeknight dinner or a gathering with friends, these tacos are sure to impress.

The preparation of Spicy Sobrebarriga Tacos begins with marinating the beef belly overnight, allowing the flavors to penetrate the meat deeply. After the slow-cooking process, the beef becomes incredibly tender and can easily be shredded. Pairing the spicy meat with fresh toppings such as avocado, cilantro, and a squeeze of lime creates a perfect balance of flavors and textures.

Get ready to fire up your taste buds with this mouthwatering dish!

Ingredients (Serves 4-6)

• 2 lbs beef belly (sobrebarriga)
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 12 small corn tortillas
• 1 cup diced onions
• 1 cup diced tomatoes
• 1 cup sliced avocados
• 1 cup chopped cilantro
• Lime wedges for serving

Cooking Instructions

1. Marinate the Beef: In a bowl, mix the cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the beef belly, ensuring it’s well coated. Cover the beef with plastic wrap and refrigerate overnight to allow the flavors to meld.
2. Sear the Beef: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the marinated beef belly and sear each side until browned, about 4-5 minutes per side. This step enhances the flavor through caramelization.
3. Slow Cook the Beef: Add the beef broth to the skillet, ensuring that the beef is partially submerged. Bring to a simmer, then cover the skillet and reduce the heat to low. Let the beef cook slowly for 3-4 hours, or until it’s fork-tender. You can also use a slow cooker set to low for 6-8 hours.
4. Shred the Beef: Once the beef is tender, remove it from the skillet and let it cool slightly. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the skillet and mix it with the cooking juices to keep it moist and flavorful.
5. Prepare the Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until they’re pliable. Alternatively, you can wrap them in foil and warm them in the oven.
6. Assemble the Tacos: Lay a generous amount of the shredded spicy sobrebarriga on each warm tortilla. Top with diced onions, tomatoes, sliced avocados, and chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips

To elevate your Spicy Sobrebarriga Tacos even further, consider adding a homemade salsa or a drizzle of spicy crema. For those who prefer a milder flavor, adjust the amount of cayenne pepper in the marinade.

Additionally, if you’re short on time, you can use pre-cooked shredded beef or rotisserie chicken as a quicker alternative. Enjoy the vibrant flavors and textures of these delicious tacos!

Sobrebarriga With Chimichurri Sauce

Sobrebarriga, a traditional Colombian dish, is known for its tender and flavorful beef cut, typically served with a vibrant chimichurri sauce. This dish isn’t only a staple in Colombian cuisine but also a favorite among meat lovers around the world.

When prepared correctly, the sobrebarriga becomes melt-in-your-mouth delicious, while the chimichurri adds a fresh and herbaceous kick that perfectly complements the richness of the beef.

The key to attaining the perfect sobrebarriga lies in slow cooking the meat, allowing it to become tender and infused with flavor. The chimichurri sauce, made with fresh herbs, garlic, and vinegar, enhances the dish with a zesty brightness that balances the savory notes of the beef. Together, they create a delightful culinary experience that’s sure to impress your family and friends.

Ingredients (Serves 4-6)

• 2-3 pounds of sobrebarriga (flank steak)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 cups beef broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

For Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Meat: Start by seasoning the sobrebarriga with salt, pepper, cumin, and paprika. Confirm all sides of the meat are well-coated with the spices for maximum flavor.

2. Sear the Meat: In a large, heavy-bottomed pan, heat the olive oil over medium-high heat. Once hot, add the seasoned sobrebarriga and sear it on all sides until browned. This step enhances the flavor through caramelization.

3. Add Aromatics: Remove the seared meat and set it aside. In the same pan, add the chopped onion and minced garlic. Sauté them until the onion is translucent and fragrant, which usually takes about 3-4 minutes.

4. Cook the Meat: Return the seared sobrebarriga to the pan and pour in the beef broth. Bring the mixture to a gentle simmer, cover the pan, and reduce the heat to low. Let it cook for about 2 to 3 hours or until the meat is fork-tender.

You may need to check occasionally and add more broth if it begins to dry out.

5. Prepare the Chimichurri Sauce: While the meat is cooking, combine the parsley, cilantro, garlic, and red pepper flakes in a bowl. Slowly whisk in the olive oil and red wine vinegar. Season with salt and pepper to taste.

Adjust the acidity or seasonings to your preference.

6. Slice and Serve: Once the sobrebarriga is tender, remove it from the pan and let it rest for a few minutes. Slice the meat against the grain into thin strips. Serve it warm, drizzled with the chimichurri sauce.

Extra Tips

When cooking sobrebarriga, patience is key. The longer and slower you cook the meat, the more tender it will become.

Additionally, feel free to customize the chimichurri sauce with other herbs like oregano or basil for a unique twist. This dish pairs wonderfully with sides like rice, potatoes, or a fresh salad, making it a perfect meal for any occasion.

Beer-Braised Sobrebarriga

Beer-braised sobrebarriga is a traditional Colombian dish that showcases the rich flavors of beef flank steak slow-cooked in a savory beer sauce. This dish is perfect for gatherings, as it serves 4-6 people and is sure to impress your family and friends with its depth of flavor and tenderness.

The combination of beer, spices, and vegetables creates a mouthwatering sauce that complements the beef beautifully, making it a hearty and satisfying meal.

The key to a successful beer-braised sobrebarriga lies in the slow cooking process. The meat is cooked until it becomes incredibly tender, allowing the flavors to meld together. Served with rice and a side of avocado or a crisp salad, this dish offers a delightful culinary experience that captures the essence of Colombian cuisine.

Get ready to savor every bite of this delicious and comforting meal!

Ingredients:

• 2-3 pounds sobrebarriga (flank steak)
• 1 bottle (12 oz) of lager beer
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups beef broth
• 1 bay leaf
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Meat: Begin by seasoning the sobrebarriga with salt, black pepper, cumin, and paprika. Make sure to rub the seasoning into the meat well to guarantee that it’s evenly coated. This step is vital as it enhances the flavor of the beef.

2. Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned sobrebarriga and sear it on all sides until browned, about 4-5 minutes per side. Searing the meat creates a delicious crust and locks in the juices.

3. Sauté the Vegetables: Remove the seared meat from the pot and set it aside. In the same pot, add the diced onion, minced garlic, sliced carrots, and chopped bell pepper. Sauté the Vegetables for about 5-7 minutes until they become soft and fragrant.

4. Deglaze with Beer: Pour the lager beer into the pot, scraping the bottom to release any browned bits. This step adds depth of flavor to the dish and guarantees that nothing goes to waste.

5. Add the Broth and Meat: Return the seared sobrebarriga to the pot, then add the beef broth and diced potatoes. Stir to combine the ingredients, making sure the meat is partially submerged in the liquid.

6. Add the Bay Leaf: Place the bay leaf on top of the mixture for added flavor. Cover the pot with a lid and bring the mixture to a gentle simmer.

7. Slow Cook: Reduce the heat to low and let the sobrebarriga cook for 2-3 hours, or until the meat is fork-tender. You can also transfer the pot to an oven preheated to 325°F (160°C) and cook it for the same amount of time.

The slow cooking process allows the flavors to develop and the meat to become incredibly tender.

8. Serve: Once the meat is cooked, remove it from the pot and let it rest for a few minutes before slicing it against the grain. Serve the slices with the sauce and vegetables ladled over the top. Garnish with fresh cilantro for a touch of brightness.

Extra Tips:

When cooking beer-braised sobrebarriga, feel free to experiment with different types of beer for unique flavor profiles. A stout or dark beer can add richness, while a light lager or wheat beer can contribute a revitalizing taste.

Additionally, consider allowing the dish to cool and then refrigerating it overnight; the flavors will deepen and improve as it sits. Reheat gently before serving, and enjoy the comforting embrace of this Colombian classic!

Sobrebarriga and Potato Stew

Sobrebarriga, which translates to “flank steak,” is a popular cut of beef in Colombian cuisine, often used in hearty dishes. One of the most beloved preparations is the Sobrebarriga and Potato Stew, a comforting and flavorful dish perfect for family gatherings or a cozy dinner.

The combination of tender beef, earthy potatoes, and aromatic spices creates a deliciously satisfying meal that warms both the body and soul. This stew isn’t only delicious but also quite simple to make. By simmering the beef with potatoes, vegetables, and seasonings, you can achieve a rich and savory broth that elevates the flavors of the ingredients.

While it may take some time to cook, the end result is well worth the wait. Serve it with a side of rice or fresh avocado for a complete and delightful Colombian experience.

Ingredients (serving size: 4-6 people)

• 2 lbs sobrebarriga (flank steak), cut into large chunks
• 4 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 bell pepper, chopped
• 1 cup green peas (fresh or frozen)
• 6 cups beef broth or water
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chunks of sobrebarriga and sear them on all sides until browned. This step helps to lock in the flavors and create a savory crust on the meat.

Once browned, remove the beef from the pot and set it aside.

2. Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, and bell pepper. Sauté the vegetables for about 5-7 minutes, or until they’re softened and fragrant.

This step builds a flavorful base for the stew.

3. Combine Ingredients: Return the seared beef to the pot with the sautéed vegetables. Sprinkle in the ground cumin, paprika, salt, and pepper, stirring to coat the beef and vegetables with the spices.

This step infuses the dish with aromatic flavors.

4. Add Liquid and Simmer: Pour in the beef broth or water, ensuring that the meat and vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking.

5. Incorporate Potatoes and Peas: After the beef has become tender, add the diced potatoes and green peas to the pot. Continue to cook for an additional 30-40 minutes, or until the potatoes are cooked through and soft.

This step allows the potatoes to absorb the flavors of the stew.

6. Serve and Garnish: Once everything is cooked, taste and adjust the seasoning if necessary. Serve the stew hot, garnished with fresh chopped cilantro.

Pair it with rice or avocado for a complete meal.

Extra Tips

For an even richer flavor, consider marinating the sobrebarriga in a mixture of garlic, cumin, and lime juice for a few hours before cooking. This will enhance the meat’s tenderness and infuse it with additional flavor.

Additionally, feel free to customize the stew by adding other vegetables like corn or zucchini, depending on your preference. Enjoy your culinary journey into Colombian cuisine!

Honey-Glazed Sobrebarriga

Honey-Glazed Sobrebarriga is a delightful twist on the traditional Colombian dish, featuring tender flank steak simmered to perfection and finished with a sweet and sticky honey glaze. The combination of the savory meat with the rich honey sauce creates a mouthwatering flavor profile that’s certain to impress your family and friends. This dish is perfect for special occasions or a comforting family dinner, and it pairs wonderfully with rice, potatoes, or a fresh salad.

To make Honey-Glazed Sobrebarriga, you’ll want to start with high-quality flank steak, which is known for its rich flavor and tenderness when cooked properly. The honey glaze enhances the natural flavors of the meat while adding a delightful sweetness that balances the savory components of the dish. Follow the steps below to create a memorable meal that showcases the beauty of Colombian cuisine in a new light.

Ingredients (Serves 4-6)

• 2 pounds flank steak (sobrebarriga)
• 1 cup honey
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine honey, soy sauce, apple cider vinegar, minced garlic, grated ginger, black pepper, and salt. Whisk the ingredients together until well combined. This marinade will infuse the flank steak with flavor and create a delicious glaze during cooking.
2. Marinate the Flank Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, guaranteeing it’s well coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 2 hours, or preferably overnight. This step allows the flavors to penetrate the meat for a more robust taste.
3. Preheat the Oven: Preheat your oven to 350°F (175°C). This temperature will guarantee even cooking of the steak, allowing it to become tender while developing a beautiful glaze.
4. Sear the Steak: In a large oven-safe skillet, heat olive oil over medium-high heat. Remove the steak from the marinade (reserving the marinade) and sear it in the hot skillet for about 3-4 minutes on each side until it’s nicely browned. This step adds depth of flavor through caramelization.
5. Bake the Steak: Once seared, pour the reserved marinade over the steak in the skillet. Place the skillet in the preheated oven and bake for about 25-30 minutes, or until the steak reaches your desired doneness (135°F for medium-rare).
6. Glaze the Steak: During the last 10 minutes of baking, spoon some of the glaze from the skillet over the steak to create a thicker, sticky glaze. This will enhance the overall flavor and texture of the dish.
7. Rest and Slice the Steak: Once cooked, remove the skillet from the oven and let the steak rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, guaranteeing every bite is tender and juicy. Slice the steak against the grain into thin strips.
8. Serve: Arrange the sliced steak on a serving platter and drizzle with any remaining glaze from the skillet. Garnish with chopped fresh parsley for a pop of color and added freshness.

Extra Tips

For an elevated presentation, consider serving your Honey-Glazed Sobrebarriga with a side of cilantro-lime rice or roasted vegetables. You can also adjust the sweetness of the glaze by adding more or less honey according to your taste.

If you prefer a thicker glaze, simmer the reserved marinade in a saucepan over medium heat until it reduces to a syrupy consistency before drizzling over the steak. Enjoy this dish with a light salad or crispy potatoes to balance the richness, making it a complete and satisfying meal.

Sobrebarriga With Creamy Mushroom Sauce

Sobrebarriga, a traditional Colombian dish, is known for its rich flavor and tender meat. The term “sobrebarriga” translates to “over the belly,” referring to the cut of beef used, which is typically cooked low and slow to achieve maximum tenderness. This dish is perfect for special occasions or family gatherings, as it combines the hearty essence of the beef with a luxurious creamy mushroom sauce that adds depth and richness to every bite.

The creamy mushroom sauce elevates the experience by introducing earthy flavors and a velvety texture that complements the savory beef. Served alongside rice or mashed potatoes, Sobrebarriga With Creamy Mushroom Sauce is a delightful meal that brings warmth and satisfaction to the table, making it a favorite for many.

Ingredients (Serves 4-6):

• 2 lbs sobrebarriga (flank steak)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 8 oz mushrooms, sliced (button or cremini)
• 1 cup heavy cream
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Meat: Start by seasoning the sobrebarriga with salt, pepper, and paprika. This will enhance the flavor of the meat. Allow it to marinate for about 30 minutes at room temperature to absorb the spices.
2. Sear the Meat: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned sobrebarriga and sear it on both sides until it develops a nice brown crust, about 4-5 minutes per side. This step locks in the juices and adds a depth of flavor.
3. Sauté the Aromatics: Remove the beef from the pan and set it aside. In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
4. Cook the Mushrooms: Add the sliced mushrooms to the skillet with the sautéed onions and garlic. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned. This enhances their flavor and prepares them for the creamy sauce.
5. Make the Sauce: Pour in the beef broth and scrape the bottom of the pan to deglaze it, incorporating all the flavorful bits. Bring to a simmer, then reduce the heat and stir in the heavy cream and dried thyme. Allow the sauce to simmer gently for about 5 minutes until it thickens slightly.
6. Combine and Cook: Return the seared sobrebarriga to the skillet, spooning some of the sauce over the meat. Cover and let it simmer on low heat for about 1 hour, or until the meat is tender and easily pulls apart with a fork. This slow cooking process guarantees the beef is juicy and flavorful.
7. Serve: Once cooked, remove from heat and let the meat rest for a few minutes before slicing. Serve the sobrebarriga with the creamy mushroom sauce drizzled on top and garnish with fresh parsley. Pair it with rice or mashed potatoes for a complete meal.

Extra Tips:

For an even more flavorful sauce, consider adding a splash of white wine after sautéing the mushrooms and let it reduce slightly before adding the beef broth and cream.

Additionally, you can incorporate other herbs like rosemary or add vegetables like spinach to the sauce for extra texture and nutrition. Always taste and adjust the seasoning before serving to guarantee a perfect balance of flavors.

Latin-Style Sobrebarriga Sandwiches

Sobrebarriga, or flank steak, is a beloved cut of meat in Latin American cuisine, known for its rich flavor and tender texture when cooked properly. This Latin-style sobrebarriga sandwich takes this delicious cut and pairs it with vibrant toppings and sauces, creating a hearty meal that bursts with flavor. Perfect for gatherings or a casual family dinner, these sandwiches are sure to impress your guests and satisfy your cravings.

To make the perfect sobrebarriga sandwich, you’ll marinate the flank steak to infuse it with bold flavors, then grill or pan-sear it to achieve a delicious crust. Once cooked, the steak is sliced thinly and served on fresh bread, topped with a variety of toppings such as avocado, pickled onions, and a zesty sauce. This dish isn’t only tasty but also showcases the essence of Latin cuisine with every bite.

Ingredients (Serves 4-6):

• 2 pounds of sobrebarriga (flank steak)
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4-6 fresh bolillo rolls or crusty bread
• 1 avocado, sliced
• 1 cup pickled red onions
• 1 cup fresh cilantro, chopped
• 1/2 cup mayonnaise
• 1 tablespoon hot sauce (optional)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the olive oil, soy sauce, minced garlic, lime juice, ground cumin, black pepper, and salt. Whisk together until well blended. This marinade will infuse the meat with flavor and tenderize it.
2. Marinate the Meat: Place the sobrebarriga in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it’s well-coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat the Grill or Pan: If using a grill, preheat it to medium-high heat. If using a skillet, heat a large cast-iron skillet over medium-high heat. This step is essential for achieving a nice sear on the meat.
4. Cook the Sobrebarriga: Remove the flank steak from the marinade, allowing any excess to drip off. Place the steak on the grill or in the hot skillet. Cook for about 5-7 minutes on each side, or until it reaches your desired level of doneness, preferably medium-rare.
5. Rest the Meat: Once cooked, transfer the meat to a cutting board and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.
6. Slice the Steak: After resting, use a sharp knife to slice the sobrebarriga thinly against the grain. This technique is key to ensuring tenderness in each bite.
7. Assemble the Sandwiches: Slice the bolillo rolls in half and lightly toast them if desired. Spread mayonnaise on the inside of each roll, then layer the sliced steak, avocado, pickled red onions, and cilantro. Drizzle with hot sauce if you like a little heat.
8. Serve and Enjoy: Close the sandwiches and serve immediately while the meat is warm. These sandwiches are best enjoyed fresh, but leftovers can be stored in the refrigerator.

Extra Tips:

When making sobrebarriga sandwiches, feel free to customize the toppings to suit your taste. Experiment with different sauces, such as a chimichurri or a spicy aioli, for an extra kick.

Additionally, avoid overcooking the steak to keep it tender and juicy; using a meat thermometer can help you monitor the temperature accurately.

Finally, if you have time, letting the meat marinate overnight will elevate the flavor even further. Enjoy your cooking!

Sobrebarriga With Cilantro Rice

Sobrebarriga, a traditional Colombian dish, is known for its tender and flavorful flank steak, often simmered with a blend of spices and served with a side of rice. The name “sobrebarriga” translates to “over the belly,” referring to the cut of meat used. This dish is a comfort food staple in Colombian households, celebrated for its rich flavors and hearty nature.

When paired with cilantro rice, it becomes a delightful meal that tantalizes the taste buds and warms the heart. Cilantro rice adds a new, aromatic twist to the dish, complementing the savory notes of the sobrebarriga. The vibrant green color of the cilantro-infused rice not only enhances the presentation but also contributes a revitalizing flavor that balances the richness of the meat.

Whether you’re serving this dish for a family gathering or a special occasion, it’s sure to impress your guests and create lasting memories around the dinner table.

Ingredients (Serving Size: 4-6 People)

• 2 pounds flank steak (sobrebarriga)
• 4 cups beef broth
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon black pepper
• Salt to taste
• 1 bay leaf
• 2 cups long-grain rice
• 4 cups water
• 1 cup fresh cilantro, chopped
• Juice of 1 lime

Cooking Instructions

1. Prepare the Flank Steak: Start by seasoning the flank steak with salt, black pepper, cumin, and paprika. Rub the spices thoroughly into the meat for maximum flavor. Let it sit for about 30 minutes to marinate.
2. Sear the Meat: In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the seasoned flank steak and sear it on both sides until browned (about 4-5 minutes per side). This step locks in the flavors and adds a nice crust to the meat.
3. Sauté the Aromatics: Remove the steak from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and aromatic, about 3-4 minutes. This will create a flavorful base for the broth.
4. Simmer the Steak: Return the flank steak to the pot, add the beef broth and bay leaf. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 2 hours, or until the meat is tender and can be easily shredded with a fork.
5. Cook the Rice: While the steak is simmering, rinse the long-grain rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice, cover, and reduce the heat to low. Cook for about 18-20 minutes until the rice is tender and the water is absorbed.
6. Prepare the Cilantro Rice: Once the rice is cooked, remove it from heat and fluff it with a fork. Stir in the chopped cilantro and lime juice. Mix well to distribute the flavors evenly throughout the rice.
7. Shred the Meat: After the sobrebarriga has finished cooking, remove it from the pot and let it rest for a few minutes. Using two forks, shred the meat into bite-sized pieces. Discard the bay leaf and reserve some of the broth for serving.
8. Serve: Serve the shredded sobrebarriga over a bed of cilantro rice. Drizzle with some of the reserved broth for added flavor, and enjoy!

Extra Tips

When preparing sobrebarriga, feel free to customize the spice blend to suit your personal taste. Additionally, for a richer flavor, you can let the meat marinate overnight in the spices before cooking.

If you prefer a thicker sauce, you can let the broth reduce for a few more minutes after removing the meat. Serving this dish with avocado slices or a fresh salad can also enhance the overall meal experience. Enjoy your cooking adventure with this delightful Colombian dish!

Sweet and Sour Sobrebarriga

Sweet and Sour Sobrebarriga is a delightful Colombian dish that combines tender flank steak with a tangy and flavorful sauce, creating a perfect balance of savory and sweet. The dish gets its name from the cut of meat, “sobrebarriga,” which means “over the belly” in Spanish, as it’s cut from the belly area of the cow. This cut is known for its rich flavor and tenderness when cooked properly.

When prepared, Sweet and Sour Sobrebarriga isn’t only delicious but also visually appealing, making it a great option for family gatherings or special occasions. The dish features a vibrant sauce made with a mix of ingredients, often including pineapple juice and vinegar, which work together to create a unique sweet and sour flavor profile.

When served with rice or fried plantains, Sweet and Sour Sobrebarriga becomes a hearty and satisfying meal that showcases the rich culinary traditions of Colombia. Follow this recipe to impress your family and friends with this delightful dish that encapsulates the essence of Colombian cuisine.

Ingredients (Serves 4-6):

• 2 pounds flank steak (sobrebarriga)
• 1 cup pineapple juice
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 bell pepper (red or green), sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Meat: Start by seasoning the flank steak with salt, pepper, and ground cumin on both sides. This will enhance the flavor of the meat. Let it marinate for at least 30 minutes to absorb the spices.
2. Sear the Steak: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, add the marinated flank steak to the pan. Sear the meat for about 4-5 minutes on each side until it develops a nice brown crust. This step locks in the juices and adds flavor.
3. Cook the Vegetables: After searing the steak, remove it from the pan and set it aside. In the same pan, add the sliced onions and bell peppers. Sauté the vegetables for about 3-4 minutes until they’re slightly softened and fragrant. Add the minced garlic and cook for an additional minute.
4. Prepare the Sauce: In a bowl, mix together the pineapple juice, white vinegar, soy sauce, and brown sugar. Stir until the sugar is dissolved. Pour this mixture into the pan with the sautéed vegetables. Bring the sauce to a simmer.
5. Combine Steak and Sauce: Return the seared flank steak to the pan, making sure it’s coated with the sauce. Cover the pan and let it simmer on low heat for about 20-25 minutes, allowing the flavors to meld and the meat to become tender.
6. Slice and Serve: Once the steak is tender, remove it from the heat. Slice the sobrebarriga against the grain into thin strips. Serve it on a platter, drizzled with the sweet and sour sauce, and garnish with fresh cilantro if desired.

Extra Tips:

When cooking Sweet and Sour Sobrebarriga, it’s important to let the meat rest after cooking for a few minutes before slicing. This helps retain the juices and guarantees the meat stays tender.

Additionally, feel free to customize the sauce by adding your favorite vegetables or adjusting the sweetness and acidity to your taste preference. Pair the dish with a side of rice or fried plantains to complete your meal!

Sobrebarriga Burrito Bowls

Sobrebarriga, a cut of beef known for its tenderness and flavor, is a beloved ingredient in many Latin American cuisines. In this recipe, we’ll transform this delicious meat into a mouthwatering burrito bowl that isn’t only satisfying but also packed with vibrant flavors. The combination of seasoned sobrebarriga, fresh vegetables, and hearty grains makes for a wholesome meal that’s perfect for gatherings or meal prep for the week ahead.

This Sobrebarriga Burrito Bowl is an excellent way to enjoy the rich taste of the beef while also incorporating a variety of textures and tastes. With colorful toppings and the right mix of ingredients, each bowl is a feast for both the eyes and the palate. Gather your friends or family around for a fun, customizable dining experience where everyone can build their own perfect burrito bowl!

Ingredients (Serves 4-6 people):

• 2 lbs of sobrebarriga (flank steak)
• 2 tablespoons of olive oil
• 1 tablespoon of ground cumin
• 1 tablespoon of chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper, to taste
• 2 cups of cooked rice (white or brown)
• 1 can of black beans, drained and rinsed
• 1 cup of corn (fresh, canned, or frozen)
• 1 cup of diced tomatoes
• 1 avocado, sliced
• 1 cup of shredded lettuce
• 1 cup of shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Beef: Start by patting the sobrebarriga dry with paper towels. This will help to achieve a nice sear. Season the meat generously with salt, pepper, cumin, chili powder, garlic powder, and onion powder on all sides to guarantee it’s well-flavored.
2. Sear the Beef: In a large skillet or a heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned sobrebarriga and sear it for about 4-5 minutes on each side until a nice brown crust forms. This step locks in the juices and enhances the flavor.
3. Cook the Beef: After searing, reduce the heat to low and cover the skillet or pot. Allow the meat to cook for about 1.5 to 2 hours, turning it occasionally. This slow cooking method will make the beef incredibly tender. You can also use a slow cooker for this step if preferred.
4. Shred the Beef: Once the sobrebarriga is fork-tender, remove it from the heat and let it rest for 10 minutes. Using two forks, shred the beef into bite-sized pieces.
5. Prepare the Bowls: In serving bowls, layer the cooked rice as the base. Top the rice with shredded beef, black beans, corn, diced tomatoes, avocado slices, shredded lettuce, and cheese.
6. Garnish and Serve: Finish the bowls with a sprinkle of fresh cilantro and a squeeze of lime juice for an added burst of flavor. Serve with lime wedges on the side for additional zest.

Extra Tips:

To elevate your Sobrebarriga Burrito Bowls further, consider adding some additional toppings such as sour cream, salsa, or jalapeños for a kick.

You can also customize the bowls by using quinoa instead of rice or adding grilled vegetables for extra nutrition.

If you’re meal prepping, keep the components separate until ready to serve to prevent sogginess.

Finally, don’t hesitate to adjust the seasonings to your liking, as every palate is different!