Sobrebarriga is a Colombian beef brisket stew traditionally served at Sunday meals. The beef is pressure-cooked in a sauce seasoned with hot red pepper and cumin. Pressure cooking shortens the traditional hours-long cooking time to minutes, while keeping the meat tender enough to pull apart with a fork. Serve hot with plenty of sauce.
Rub the beef brisket with salt, black pepper and cumin. Leave it at room temperature for 15 minutes; meanwhile, chop the tomatoes, onion, garlic and hot red pepper.
Sear the beef on all sides over high heat in the pressure cooker until browned. Add the onion and garlic and sauté for 2 minutes.
Add the tomatoes, hot red pepper and one 200 ml measure of hot water, then close the lid. Once it begins to boil, cook for seventy minutes; brisket is fibrous and needs a long cooking time.
Once the pressure has dropped, slice the beef, spoon the sauce over it, garnish with chopped fresh cilantro and serve hot.
Let the beef rest for at least 10 minutes before slicing. Cutting it while hot can cause the juices to run out and the meat to dry out.
Dana döş bulamadığım için editör notundaki gibi kaburga eti kullandım ve pişirme süresini beş dakika kısalttım. Et yine çatalla dağılacak kadar yumuşadı, sosun tadı değişmedi.
Kaburga eti gerçekten iyi bir alternatif, biraz daha çabuk yumuşadığı için süreyi kısaltmanız doğru olmuş. Sosun kimyon dozunu değiştirmeden aynı tadı almanız da bunu doğruluyor.
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