Sobrebarriga A La Criolla Recipe

Prepare and sear the meat

Pat the flank steak dry and season both sides with 1 1/2 tsp salt and 1/2 tsp black pepper. In a large heavy Dutch oven or deep skillet, heat 2 tbs vegetable oil over medium-high heat until shimmering. Brown the steak 3–4 minutes per side until a deep crust forms. Transfer the steak to a plate.

Build the braising base

Reduce heat to medium. Add the remaining 1 tbs oil to the pot. Sauté the sliced onion and 2 minced garlic cloves until translucent, about 4 minutes. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, cumin, paprika and bay leaves; cook 2 minutes to bloom spices.

Deglaze and braise

Pour in the red wine (or 120 ml additional beef broth) and scrape up browned bits from the bottom. Return the seared steak to the pot and add enough beef broth to come about halfway up the sides of the meat (about 600–750 ml total). Bring to a gentle simmer, cover with a lid slightly ajar, reduce heat to low and braise for 2 to 2 1/4 hours, turning the meat once halfway, until very tender and easily pierced with a fork.

Finish sauce

Remove the meat to a cutting board and tent with foil. Skim any excess fat from the braising liquid. Simmer the sauce uncovered for 8–10 minutes to reduce and concentrate flavors. Taste and adjust seasoning with remaining salt and pepper. Slice the sobrebarriga across the grain into 1 cm slices and spoon sauce over before serving. Garnish with chopped cilantro and a squeeze of lime if using.

While the meat braises, combine the thinly sliced red onion, diced tomatoes, diced green bell pepper and chopped cilantro in a bowl. Add lime juice, olive oil, 1 tsp salt and 1/2 tsp black pepper; toss and let sit at room temperature at least 20 minutes to marry flavors. Adjust seasoning to taste and refrigerate until ready to serve. Bring to room temperature before serving alongside the sliced meat.

Cook soaked beans

Drain soaked beans and place in a large pot with 1.5 liters water, halved onion, smashed garlic, and bay leaf. Bring to a boil, then reduce to a simmer. Cook gently, uncovered or partially covered, 60–75 minutes until beans are tender, skimming foam occasionally.

Finish beans

Heat 2 tbs vegetable oil in a small skillet; add 1 minced garlic clove and 1/2 tsp cumin and cook 30 seconds until fragrant. Stir this sofrito into the cooked beans, season with 2 tsp salt (adjust to taste), and simmer 5–10 more minutes to meld flavors. Remove onion and bay leaf before serving.

Place unhashed papas criollas (or halved small Yukon golds) in a pot and cover with 1 liter cold water and 1 tbsp salt. Bring to a boil and cook until tender when pierced, 12–15 minutes depending on size. Drain, return to pot, add butter and chopped parsley, and toss gently to coat. Keep warm until serving.

Peel the ripe plantains and slice diagonally into 1 cm thick pieces. In a heavy skillet, heat about 5 mm of vegetable oil over medium heat (or heat oil in a fryer to 170°C / 340°F). Fry plantain slices in batches without crowding until golden brown and caramelized, about 2–3 minutes per side. Transfer to paper towels and sprinkle lightly with 1/2 tsp salt. Serve hot.