Sobrebarriga A La Criolla Recipe
Make Sobrebarriga A La Criolla Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Marinade
Sofrito Sauce
To Serve
Method
Preparation of the Meat
- 1
Marinate the Meat
In a large bowl, combine minced garlic, cumin, paprika, salt, black pepper, olive oil, and lime juice. Mix well. Add the beef flank steak and ensure it is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.
Cooking the Sofrito Sauce
- 2
Prepare the Sofrito
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, and sauté until translucent, about 5 minutes. Stir in the chopped tomatoes, red and green bell peppers, and minced garlic. Cook for an additional 5-7 minutes until the vegetables are soft.
- 3
Simmer the Sauce
Add the chicken broth, bay leaves, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
Cooking the Meat
- 4
Cook the Marinated Meat
Remove the marinated beef from the refrigerator. In a separate pan, heat a tablespoon of olive oil over medium-high heat. Add the beef flank steak and sear it on both sides until browned, about 4-5 minutes per side.
- 5
Combine Meat with Sofrito
Once the beef is browned, transfer it to the pot with the sofrito sauce. Cover and let it simmer on low heat for about 1.5 to 2 hours, until the beef is tender.
Serving the Dish
- 6
Prepare the Rice
While the beef is simmering, cook the white rice according to package instructions.
- 7
Serve the Sobrebarriga
Once the beef is tender, remove it from the pot, slice it against the grain, and serve it over the cooked rice. Spoon the sofrito sauce over the top. Garnish with sliced avocado and lime wedges.
