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Meat, Americas

Colombian sobrebarriga with potatoes and rice

Sobrebarriga is a Colombian dish of flank steak slow simmered in a tomato and onion sauce with cumin, served with rice and potatoes. For 4 people, it takes about 2 hours and 10 minutes, rates easy, and costs €4.00 per serving. The key is searing the meat well before letting it simmer low and slow until it turns fork tender.

Plan for a quiet Sunday, I suggest a Colombian sobrebarriga, a melt-in-your-mouth flank steak in tomato and onion sauce.

Colombian sobrebarriga with potatoes and rice
Total time
2 h 10
Difficulty
Easy
Cost per person
€4.00
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Sobrebarriga is all about patience. Flank steak, a fibrous and budget friendly cut, turns melt-in-your-mouth tender after nearly two hours of gentle simmering in a tomato and onion sauce seasoned with cumin. Sliced against the grain, it practically falls apart under your fork, coated in a thick, slightly tangy sauce.

This is a Sunday kind of dish, the type you start early and almost forget about while it simmers away. The long cooking time leaves you free to do other things while the pot works its magic on the stove. Served with rice and potatoes, it makes a full meal that fans of braised meat will love, whether you're feeding family or friends on a day with no rush.

The ingredients

4 people

Butcher

  • flank steak 800 g

Fruits and vegetables

  • onions 3
  • tomatoes 4
  • garlic 3 cloves
  • potatoes 800 g
  • cilantro 4 sprigs

Pantry

  • beef brothoften in the pantry 50 cl
  • cuminoften in the pantry 1 tsp
  • riceoften in the pantry 250 g
  • oiloften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

The step by step recipe

  1. Season the flank steak with salt and pepper, sear it in a Dutch oven with the oil until nicely browned on all sides, then set aside. 10 min

    Pat the meat dry with paper towels, it will brown instead of steaming.

  2. In the same pot, sauté the sliced onions, garlic and cumin, then add the chopped tomatoes. 10 min

    Scrape up the browned bits from the bottom with a wooden spoon as the tomatoes release their juices.

  3. Return the meat to the pot, pour in the broth to half cover it, cover and let it simmer over very low heat. 1 h 30

    Flip the meat halfway through cooking so it soaks up the sauce on both sides.

  4. Cook the peeled potatoes in salted water, then cook the rice in a separate pot. 20 min

    Cook the potatoes whole, they absorb less water and keep more flavor.

  5. Slice the flank steak, spoon the sauce over it and serve with the potatoes, rice and chopped cilantro.

    Blend the sauce with an immersion blender if you like it perfectly smooth.

Our tips to get it right

  • Pick a thick cut of flank steak rather than a thin one, it holds up better through the two hours of simmering without falling apart too soon.
  • Keep the lid on tight during cooking, the trapped moisture inside the pot keeps tenderizing the meat the whole time.
  • If the sauce looks too thin at the end, pull the meat out and let the sauce reduce uncovered for a few minutes before spooning it back on.

The variations

  • Swap the flank steak for boneless beef shank, it turns out just as tender with a similar cooking time.
  • For a vegetarian version, replace the meat with whole portobello mushrooms simmered in the same tomato and onion sauce.
  • For a faster meal, cut the flank steak into chunks before cooking, it will turn tender in about 45 minutes instead of 90.

What to serve it with

  • Sliced avocado on the side
  • Simple green salad with oil
  • Fresh fruit juice or homemade lemonade

Storage

Sobrebarriga keeps for 3 days in the fridge in a sealed container, the meat and sauce actually improve as they sit. It freezes well for up to 2 months, meat and sauce together. Reheat it gently in a pan or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make sobrebarriga ahead of time?

Yes, it's actually better that way since the meat tastes even richer reheated the next day. Prepare it through the simmering step, then reheat gently and serve with fresh rice and potatoes.

What cut of beef can replace flank steak?

Boneless shank or chuck work very well, both are fibrous cuts that turn tender with long, slow cooking. Avoid already tender cuts like tenderloin, they would dry out instead.

Why cut the meat against the grain?

Cutting perpendicular to the muscle fibers shortens them, which makes every bite noticeably more tender. This matters especially with flank steak, which is naturally fibrous.

Can you freeze the meat and sauce separately?

Yes, you can freeze the sliced meat and the sauce in separate containers if you prefer to control portions later. Thaw in the fridge overnight and reheat gently with the meat back in the sauce.

How long does it take to make a Colombian sobrebarriga with potatoes and rice?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Colombian sobrebarriga with potatoes and rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Colombian sobrebarriga with potatoes and rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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