Sobrebarriga

Ingredients

 * 2 lbs flank steak, trimmed of all fat
 * 1½ tsp salt
 * freshly ground pepper
 * 3 Tbsp vegetable oil for marinade
 * 1 cup coarsely chopped onions
 * ½ cup finely diced celery
 * ½ tsp minced garlic
 * 4 small tomatoes, finely chopped
 * 3 Tbsp oil for frying
 * 2 cups water
 * 1 bottle of beer
 * ½ tsp salt
 * 1 tsp ground cumin

Directions

 * 1) Marinate the meat overnight with salt, pepper, vegetable oil, onions, celery, garlic and tomatoes.
 * 2) The next day, heat 3 Tbsp of oil over high heat in a heavy casserole and add the flank steak; brown it quickly on both sides without burning.
 * 3) Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.
 * 4) Return the meat to the casserole.
 * 5) Pour in the water and beer and bring to a boil.
 * 6) Cover the casserole and cook slowly for about two hours until the meat is tender.
 * 7) The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.
 * 8) Remove the flank steak and put it on an oven-proof plate.
 * 9) Top with onions, etc. and brown under the broiler.