Colombian
Sobrebarriga en salsa criolla
This Colombian sobrebarriga is cooked until tender in a seasoned broth, then finished in a tomato, scallion, and cumin salsa criolla. It is saucy, comforting, and traditionally served with white rice, papa salada, or yuca.
Watch it madeMantequiando con Adriana · 13:09
Ingredients
- Sobrebarriga beef, trimmed but with some fat left500g
- Water4 cups
- Long scallions, divided4
- Garlic cloves, divided4
- White onion, finely sliced1/2 medium
- Ripe tomatoes, peeled and chopped2 medium
- Vegetable oil2 tbsp
- Ground cumin1 tsp
- Achiote or Colombian color1/2 tsp
- Bay leaf1
- Small waxy potatoes, peeled2
- Fresh cilantro, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Method
- Place the sobrebarriga in a pressure cooker with the water, 2 whole scallions, 2 crushed garlic cloves, the bay leaf, 1/2 teaspoon cumin, salt, and black pepper.
- Cook under pressure for 45 to 55 minutes, until the meat is very tender but still holds together.
- Release the pressure safely, remove the meat, and reserve 1 1/2 cups of the cooking broth.
- Boil the peeled potatoes in salted water until tender, then drain and set aside.
- Finely chop the remaining 2 scallions and remaining 2 garlic cloves.
- Heat the oil in a wide pan over medium heat and cook the onion, chopped scallions, and garlic until soft and fragrant.
- Add the tomatoes, achiote, remaining 1/2 teaspoon cumin, salt, and pepper, then cook until the tomatoes break down into a thick hogao-style sauce.
- Pour in the reserved broth and simmer for 8 to 10 minutes, until the salsa criolla is glossy and slightly reduced.
- Add the cooked sobrebarriga and potatoes to the sauce, spoon the sauce over the top, and simmer gently for 10 minutes.
- Taste for salt, sprinkle with cilantro, and serve the meat sliced across the grain with plenty of salsa criolla.
Common questions
Can I substitute another cut if I can't find sobrebarriga beef?
Yes. Beef flank, brisket, or short ribs are the closest substitutes because they get tender with long, moist cooking. Choose a cut with some fat. Cooking time may vary slightly, so test for fork-tenderness before stopping.
How long does the beef need in the pressure cooker?
Usually 45 to 55 minutes at pressure, depending on thickness and the age of the meat. If the piece is large or particularly tough, lean toward 55 minutes. It should be very tender but still hold together.
What are the most common mistakes when making the salsa criolla?
The biggest mistakes are undercooking the hogao base and not reducing the broth enough. Cook the tomatoes until they lose their raw look and become thick, then simmer with broth until glossy. Too much liquid makes the sauce thin and bland.
How should I store leftovers, and how long do they keep?
Store the beef, sauce, and potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or broth so the sauce loosens without drying out the meat.
What should I serve with sobrebarriga en salsa criolla?
Serve it with the boiled potatoes and plenty of the sauce, plus white rice if you want a fuller Colombian-style plate. A simple salad, avocado slices, or arepa also works well to balance the rich beef.