Sobrebarriga Daisy Recipes

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SOBREBARRIGA SUDADA (FLANK STEAK STEW)



Sobrebarriga Sudada (Flank Steak Stew) image

Happy Summer everyone! I hope you are enjoying the warm weather. My kids are out school, so my schedule is quite different than during the school year when I am shuttling the kids' to and from schools. So now that I have a bit more time to spend in the office, I am trying to

Provided by Erica Dinho

Number Of Ingredients 9

2 pounds of flank steak (cut into large pieces)
5 cups water
1 cup of aliños sauce (see the recipe here)
2 cups chopped tomato
1/2 teaspoon cumin powder
Salt and pepper to taste
6 potatoes (peeled and cut in half)
½ pound frozen or fresh yuca (cassava)
Fresh cilantro

Steps:

  • In a large pot place the beef, water, aliños sauce, tomatoes and cumin powder. Bring to a boil, then reduce the heat to medium low cover and cook for about 1 hour and 30 minutes, stirring occasionally. Add more water if necessary.
  • Add the potatoes and yuca. Cook for an additional 30 minutes or until the vegetables and meat are tender.Sprinkle fresh cilantro and serve over white rice.

SOBREBARRIGA (COLOMBIAN FLANK STEAK)



Sobrebarriga (Colombian Flank Steak) image

This Colombian dish has the true flavors of the area. For some reason butchers here in the U.S.of A. have quit cutting Flank Steak and are pushing Sirloin, etc (A more expensive cut of meat). When i can't find the flank steak, I will use the Skirt Steak intended for use with fajitas.

Provided by Witch Doctor

Categories     Steak

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs flank steaks, trimmed of all fat
1 1/2 teaspoons salt
fresh ground pepper
3 teaspoons vegetable oil (for marinade)
1 cup coarsely chopped onion
1/2 cup diced celery
1 teaspoon minced garlic
4 small tomatoes
3 teaspoons oil (for frying)
2 cups water
12 ounces beer
1/2 teaspoon salt
1 teaspoon ground cumin

Steps:

  • Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.
  • The next day, heat 3 tsp oil over high heat in a heavy Dutch oven and add the steak; brown it quickly on all 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 Dutch oven. Pour in the water and beer and bring to a boil.
  • Cover the Dutch oven and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.
  • Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.

Nutrition Facts : Calories 509.6, Fat 25.9, SaturatedFat 8.7, Cholesterol 154.2, Sodium 1309.6, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 50

SOBREBARRIGA A LA BRASA(COLOMBIAN STYLE FLANK STEAK)



Sobrebarriga a La Brasa(Colombian Style Flank Steak) image

I ate this before I knew how it was made and I never would have guessed that it was a sort of pot-roasted grilled flank steak. It's always served with Aji (I have a recipe for this hot sauce -- #170433) on the table.

Provided by Chef Kate

Categories     Steak

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces beer
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cayenne
1/2 green pepper, seeded and chopped
1 cup water
2 lbs flank steaks, very lean, trimmed

Steps:

  • In a large pot, combine everything but the steak and bring to a boil.
  • Add the meat, lower the heat, cover the pan, and simmer till very soft and tender--about 1 and 1/2 hours, depending on the thickness of the meat.
  • Pre-heat the broiler or prepare a charcoal fire.
  • Drain the meat welland grill it over charcoal or under the broiler, turning once, and just long enough and to heat it and give the outside a crispy texture.
  • Note: The meat can be cooked on the stove in advance as long as it is brought to room temperature before being grilled.

Nutrition Facts : Calories 410.2, Fat 19, SaturatedFat 7.8, Cholesterol 93, Sodium 709, Carbohydrate 5.3, Fiber 0.7, Sugar 1.6, Protein 48.8

SOBREBARRIGA (DAISY)



SOBREBARRIGA (DAISY) image

Number Of Ingredients 10

2 lb flank steak
Adobo seco
1 onion
4 cloves garlic
1/4 c. chopped fresh cilantro
Veg oil
1 onion, chopped
4 cloves garlic, chopped
1 46 oz. can tomato juice
2 bay leaves

Steps:

  • Butterfly flank steak & pound to 1/2 in thick. Rub both sides with adobo. Using on-off pulses, chop onion, garlic and cilantro in food processor. Spread mix over steak, leaving a 1 in border. Roll tightly and tie with butcher's string. Brown steak over med heat. Transfer steak to a plate. Stir in onion and garlic & sweat onions. Pour in tomato juice, add bay leaves and bring to a boil. Return steak to pan, cover place in 400 F oven and bake until beef is tender, but not falling apart, about 3 hrs. Let stand 15 minutes before serving. While steak is resting, skim fat from surface of sauce. If thickening required, boil sauce until it thickens.

SOBREBARRIGA A LA BRASA (FLANK STEAK COLOMBIAN-STYLE)



Sobrebarriga a la Brasa (Flank steak Colombian-style) image

Provided by Bryan Miller

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 8

6 ounces beer
1 onion, chopped
1 teaspoon powdered cumin
Salt to taste
1/4 teaspoon cayenne pepper
1/2 green pepper, chopped
1 cup water
2 pounds lean flank steak

Steps:

  • In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender - about 1 1/2 to 2 hours, depending on thickness.
  • Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture. Serve with aji pique on the side.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 8 grams, Sodium 872 milligrams, Sugar 2 grams

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