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Sobrebarriga

Ingredients Edit

Directions Edit

  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.
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