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SOBREBARRIGA BOGOTANA (FLANK STEAK, BOGOTA STYLE)

SOBREBARRIGA BOGOTANA (FLANK STEAK, BOGOTA STYLE). Alimento Base: Flank steak, Mix together the onion, garlic, tomatoes, parsley, thyme, bay leaf, mustard, Worcestershire sauce, and salt and pepper to taste. Spread the mixture on the steak. Roll...
Tiempo de preparaciĆ³n 2 h 30 min
Tiempo total 2 h 30 min
Plato Flank steak
Cocina Colombia
Raciones 4 comensales

Ingredientes
  

  • 1 medium onion finely chopped
  • 1 tablespoon parsley chopped
  • 1 teaspoon prepared mustard
  • 1 cup milk
  • 2 pound flank steak trimmed of all fat
  • 2 tablespoons butter softened at room temperature
  • 2 cloves garlic chopped
  • 1/2 teaspoon thyme
  • 1 teaspoon Worcestershire sauce
  • 2 cups beef stock or water
  • 1 cup fresh breadcrumbs
  • 2 medium tomatoes peeled and chopped
  • 1 bay leaf crumbled
  • 1 cup fresh breadcrumbs
  • Salt
  • Freshly ground pepper
  • 2 cups dark beer

ElaboraciĆ³n paso a paso
 

  • Preparation
  • Mix together the onion, garlic, tomatoes, parsley, thyme, bay leaf, mustard, Worcestershire sauce, and salt and pepper to taste.
  • Spread the mixture on the steak.
  • Roll the steak up with the grain and tie securely with string.
  • Place in a flameproof casserole, cover, and refrigerate until the following day.
  • Cover with equal quantities of beef stock or water, and dark beer.
  • Bring to a boil, reduce the heat to a bare simmer, and cook, partially covered, until the steak is tender and the liquid reduced, about 2 hours.
  • Remove the steak from the casserole, brush it with the butter, and roll it in the breadcrumbs.
  • Arrange the steak in a baking tin and bake in a preheated hot (400 F) oven until the crumbs are lightly browned, about 15 minutes.
  • Heat the sauce remaining in the casserole and serve in a sauceboat.
  • Slice the steak and arrange on a warmed platter.
  • Serve with papas chorreadas.