Editorial sample recipeColombianintermediatedairy-freegluten-free

Colombian Sobrebarriga Style Braised Beef With Charred Tomato Hogao

Name: Colombian Sobrebarriga Style Braised Beef With Charred Tomato Hogao
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1.5 lb halal beef flank steak, trimmed of excess fat; 4 stems scallions, finely chopped; 4 whole plum tomatoes, diced; 1 tsp ground cumin; 4 cloves garlic, minced; 2 tbsp olive oil; 1.5 cup halal beef broth; 1 tsp ground achiote; 1 tsp salt

A tender flank steak braised in an earthy garlic, cumin, and achiote broth, served with a rich Colombian tomato and scallion sauce.

Prep: 20 min
Cook: 45 min
Total: 65 min

Technique to learn

hogao reduction

Simmering fresh tomatoes, scallions, and aromatics together to create a savory seasoning base that rich meat gravies simmer in.

Instructions

Step 1: Season the flank steak evenly on both sides with ground cumin, ground achiote, and half of the salt.
Step 2: Heat olive oil in a deep skillet over medium-high heat and sear the beef steak until well browned on both sides, about 4 minutes per side.
Step 3: Remove the beef from the skillet and set aside on a plate.

Step 4: Add chopped scallions, minced garlic, and diced tomatoes to the pan to build the hogao base, cooking for 6 minutes until softened.

Step 5: Pour in the beef broth and return the seared beef to the skillet, bringing the liquid to a gentle boil.

Step 6: Cover the skillet tightly with a lid, lower heat to low, and simmer for 35 minutes until the beef is tender.

Step 7: Remove beef to a cutting board, slice thin against the grain, and return to the pan sauce before serving warm.

Cooking tips

Slicing the flank steak against the grain ensures every bite is tender rather than chewy.
Achiote provides the classic golden hue and subtle earthy flavor characteristic of traditional Colombian cooking.
Original home-cooking adaptation inspired by Colombian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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