Sobrebarriga

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 2 lbs. flank Steak, trimmed of all fat
• 1 1/2 t. salt
• freshly ground pepper
• 3 T. vegetable oil for marinade
• 1 cup coarsely chopped onions
• 1/2 cup finely diced celery
• 1/1 t. minced garlic
• 4 small tomatoes, finely chopped
• 3 T. oil for frying
• 2 cups water
• 1 bottle of beer
• 1/2 t. salt
• 1 t. ground cumin

[edit] Directions

• Marinate the meat overnight with salt, pepper, vegetable oil, onions, celery, garlic and tomatoes.
• The next day, heat 3 T. of oil over high heat in a heavy casserole and add the flank Steak; brown it quickly on both sides without burning.
• Transfer the Steak to a plate and sauté the vegetables until they are soft but not brown.
• Return the meat to the casserole.
• Pour in the water and beer and bring to a boil.
• Cover the casserole and cook slowly for about two hours until the meat is tender.
• The last hour of cooking add the final 1/2 t. of salt and the 1 t. of ground cumin.
• Remove the flank Steak and put it on an oven-proof plate.
• Top with onions, etc. and brown under the broiler.

[edit] See also