Sobrebarriga a la Criolla

11 12 2011

This is a very delicious typical Colombian dish that we usually get from the restaurant. My mom and I decided to try it out and see how it comes out. Sobrebarriga a la Criolla means Flank Steak Slow-Roasted.

The ingredients for this dish is 3 pounds of thin sliced flank steak, 3 meat broth cubes, lemon, 3 spoonfulls of oil, 5 spoonfulls of large diced onion, 1 beer for flavor, 1 cup of bread crumbs, 3 spoonfulls of butter, pepper and salt for flavor.

First, you wash the meat with cold water, and lemon. Prepare the flank steak with onion, pepper and normal beer Heat the oil in the pressure cooker, insert the flank steak at medium heat. Then add the meat broth cubes dissolved in water. Cover tight and leave to cook for an hour. Roast it in hot oven at 350º until brown. Remove the flank steak from pot, rub it with butter and wipe through bread crumbs. Roast it in hot oven at 350º until brown. Insert a big round white onion cut in quarters and salt it to your taste. When the meat is really soft prepare a nice sauce with the scallions, tomatoes and garlic diced or cubed, chopped cilantro and a quarter cup of olive oil and pepper to taste. Start shredding the meat and mixed with the sauce, sprinkled with a lots of chopped cilantro. Serve it hot. This is a very juicy and delicious plate. It is well served with rice, an arepa, and fried bananas. It usually took us an hour and a half to make this dish, but it was very much worth it !

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