Sobrebarriga

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.