Sobrebarriga

Ingredients

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

Directions

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