Sobrebarriga a la Criolla with Hogao and Potatoes

Why You’ll Love This Recipe

• Deep, homey Colombian flavors from a slow braise and a silky, tomato–scallion hogao.
• Panela and cumin balance the sauce with gentle sweetness and warmth.
• A complete, comforting plate: saucy beef, fluffy rice, tender potatoes, and creamy avocado.
• Great make-ahead potential—the beef gets even better the next day.

Grocery List

• Produce: Tomatoes, scallions, garlic, white onion, baby yellow potatoes, ripe avocado, cilantro, limes.
• Dairy: Optional unsalted butter for rice (can use oil instead).
• Pantry: Flank steak, beef broth, neutral oil, kosher salt, black pepper, ground cumin, ground annatto (or sweet paprika), bay leaves, whole peppercorns (optional), panela (or dark brown sugar), long-grain white rice.

Full Ingredients

Beef and Braise

• 2.5 lb (1.1 kg) flank steak, whole
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tsp ground cumin, divided
• 2 tbsp neutral oil (canola or vegetable)
• 1 medium white onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns (optional)
• 4 cups (950 ml) low-sodium beef broth
• 1 cup (240 ml) water (or as needed to nearly cover)

Hogao Sauce

• 2 tbsp neutral oil
• 6 scallions (cebolla larga), thinly sliced (white and green parts)
• 3 garlic cloves, minced
• 4 ripe tomatoes (about 1.5 lb/680 g), diced small
• 1 tsp ground cumin
• 1/2 tsp ground annatto (achiote), or substitute 1 tsp sweet paprika
• 1 tbsp finely grated panela (or packed dark brown sugar)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 cup (60 ml) reserved hot braising liquid, for loosening
• Pinch of crushed red pepper flakes (optional)

Sides and Garnish

• 1 cup (190 g) long-grain white rice
• 1 3/4 cups (415 ml) water
• 1 tsp neutral oil (or 1 tbsp unsalted butter)
• 1/2 tsp kosher salt (for rice)
• 1 lb (450 g) baby yellow potatoes or small Yukon Golds, halved
• 2 tsp kosher salt (for potato water)
• 1 large ripe avocado, sliced or fanned
• 2 tbsp chopped fresh cilantro leaves
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Season and sear the flank steak

Pat the flank steak very dry. Season all over with 1.5 tsp kosher salt, black pepper, and 1 tsp ground cumin. Heat 2 tbsp neutral oil in a heavy Dutch oven over medium-high heat. Sear the steak until deeply browned, 3–4 minutes per side, including the edges. Transfer to a plate.

Step 2: Build the braise

Lower the heat to medium. Add the quartered onion and 4 smashed garlic cloves to the pot; cook 2 minutes, scraping up any browned bits. Return the steak to the pot and add bay leaves, peppercorns (if using), 4 cups beef broth, and 1 cup water—liquid should come most of the way up the sides of the meat. Stir in the remaining 1 tsp ground cumin and 1/2 tsp kosher salt.

Step 3: Slow-braise until fork-tender

Bring to a gentle simmer, cover, and cook on low heat for 2.5–3 hours, turning once halfway, until a fork slides in with little resistance. Alternatively, transfer to a 325°F (165°C) oven, covered, for 2.5–3 hours. When done, move the steak to a board and tent with foil. Skim fat from the braising liquid and reserve at least 1/2 cup for the sauce.

Step 4: Make the hogao (tomato–scallion sauce)

In a wide skillet, heat 2 tbsp oil over medium. Add the sliced scallions; cook until softened, about 2 minutes. Stir in the minced garlic; cook 30 seconds. Add diced tomatoes, 1 tsp cumin, annatto (or paprika), panela, 1/2 tsp salt, and a pinch of red pepper flakes if desired. Cook, stirring occasionally, until the tomatoes collapse and the sauce becomes glossy and jammy, 12–15 minutes. Loosen with 1/4 cup reserved braising liquid to reach a spoonable consistency. Taste and adjust salt or panela.

Step 5: Cook the rice and potatoes

While the hogao cooks, make the sides. For rice: rinse 1 cup rice until water runs mostly clear. Combine rice, 1 3/4 cups water, 1 tsp oil (or 1 tbsp butter), and 1/2 tsp salt in a saucepan. Bring to a boil, cover, and reduce to low; simmer 15 minutes. Remove from heat and rest, covered, 10 minutes, then fluff. For potatoes: place halved baby potatoes in a pot, cover with cold water by 1 inch, and add 2 tsp salt. Boil until tender, 12–15 minutes; drain.

Step 6: Slice and glaze the beef in hogao

Slice the rested flank steak against the grain into 1/4-inch (6 mm) thick slices. Add the slices to the skillet with hogao, along with a splash more braising liquid if needed. Simmer gently for 5 minutes, turning to coat, until the meat is glossy and infused with sauce.

Step 7: Plate and finish

Serve saucy beef alongside fluffy rice and tender potatoes. Add ripe avocado slices and lime wedges. Spoon extra hogao over the beef, and finish with chopped cilantro. Eat hot.

Pro Tips

• Keep the braise at a gentle simmer—boiling can toughen the fibers. Low and slow is key to tenderness.
• Sear first for deep flavor. The browned bits in the pot enrich both the braising liquid and the hogao.
• Slice against the grain. Flank steak has long fibers; cross-cutting ensures melt-in-your-mouth bites.
• Use ripe, flavorful tomatoes. If they are watery, simmer the hogao a few extra minutes to concentrate.
• Instant Pot option: 45 minutes on High Pressure, natural release 15 minutes; proceed with hogao as written.

Variations

• Beer-braised sobrebarriga: Replace 12 oz (355 ml) of the broth with a light lager; keep total liquid similar.
• Spicier hogao: Add 1–2 finely chopped ají or serrano chiles with the scallions.
• Arepa swap: Serve the saucy beef over warm arepas instead of rice and potatoes for a street-food feel.

Storage & Make-Ahead

Beef and hogao keep well refrigerated, tightly covered, for up to 4 days. Store the sliced beef submerged in its sauce or a little braising liquid to prevent drying. Freeze the beef in sauce for up to 2 months; thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth. Cooked rice keeps 4 days chilled; reheat with a tablespoon of water and cover to steam. Boiled potatoes are best within 3 days; rewarm in a skillet with a touch of oil or in the microwave. Slice the avocado just before serving to avoid browning.

Nutrition (per serving)

Approximate: 790 calories; 45 g protein; 28 g fat; 82 g carbohydrates; 6 g fiber; 1,020 mg sodium. Values will vary based on brands and exact portions.