Dish

Sobrebarriga sudada

Stewed Flank Steak

Sobrebarriga sudada is made by cooking flank steak in a tomato-based sauce with onions, garlic, and spices such as cumin and oregano. The dish is typically served with rice, beans, and sometimes accompanied by a salad or vegetables. It is a popular dish in Colombia and is often served at family gatherings and celebrations.

Cuisine of the Americas› South American cuisine› Colombian cuisine

Meat Dish› Beef Dish

Origins and history

Sobrebarriga sudada has been a staple in Colombian cuisine for centuries. It is believed to have originated in the Andean region of Colombia and has since spread throughout the country.

Dietary considerations

This dish is not suitable for those who cannot consume beef or who are on a low-sodium diet.

Variations

There are many variations of Sobrebarriga sudada, with some recipes calling for the addition of other vegetables such as peppers or carrots. Some recipes also call for the beef to be marinated in beer or vinegar before being cooked.

Presentation and garnishing

Sobrebarriga sudada is typically served in a large pot or on a platter with the beef and sauce arranged in the center. It is often garnished with fresh herbs such as cilantro or parsley.

Tips & Tricks

When preparing Sobrebarriga sudada, it is important to use high-quality beef and fresh vegetables. It is also important to cook the beef and sauce for the right amount of time to ensure that the flavors are well-developed.