Preparation info
  • 8

    servings
    • Difficulty

      Medium

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Sobrebarriga* is translated as “belly beef,” and is actually the piece of meat that surrounds the flank steak. Very typical of the Boyacá and Cundinamarca regions, this delicious cut of beef has to be cooked thoroughly to become tender, but has great taste and texture. The closest American cut is outer skirt steak, or diaphragm.

Ingredients

  • ½ cup diced tomato
  • ½ cup minced onion
  • ¼ cup

Method

  1. Combine the tomato, onion, scallion, cilantro, salt, bay leaf, and pepper and rub all over the meat; refrigerate for 1 hour or overnight if desired.
  2. Cook the sobrebarriga in one of the two following ways:

In the Oven

  1. Preheat the oven to