Sobrebarriga, a hearty Colombian Sunday dish, braises beef flank in a chilli-and-cumin sauce in a pressure cooker. The traditionally long braise shrinks from hours to minutes under pressure, yet the meat still falls apart at the touch of a fork. It is served hot with plenty of its own sauce.
Rub the beef flank with salt, pepper and cumin and let it sit at room temperature for fifteen minutes while you chop the tomato, onion, garlic and chilli.
Sear the meat on high heat in the pressure cooker until browned on all sides, then add the onion and garlic and cook for two minutes.
Add the tomato, chilli and a cup of hot water, seal the lid and cook for seventy minutes once it comes up to pressure; the fibrous flank cut needs the longer time.
Release the pressure, slice the meat, spoon the sauce over it and garnish with fresh cilantro before serving hot.
Rest the meat for at least ten minutes before slicing; cutting it while hot lets the juices run out and dries the meat.
If you cannot find beef flank, short ribs give the same result; in that case shortening the cooking time by five minutes is enough, as ribs soften faster.
Admin DadaGastro · verified in test kitchenDana 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.