Happy summer! I hope you’re enjoying the warm weather. With my kids out of school, my routine is different from the school year when I was constantly driving them to and from activities. Now that I have a bit more time in the office, I’m posting recipes more often while continuing to translate content for the Spanish section of the site.
Sobrebarriga Sudada (Flank Steak Stew)
Erica Dinho
Pin Recipe
Ingredients
- 2 pounds flank steak cut into large pieces
- 5 cups water
- 1 cup aliños sauce see the aliños recipe
- 2 cups chopped tomato
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 6 potatoes peeled and halved
- ½ pound yuca (cassava) fresh or frozen
- Fresh cilantro
Instructions
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In a large pot combine the beef, water, aliños sauce, chopped tomatoes, and ground cumin. Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 1 hour and 30 minutes, stirring occasionally. Add a little more water if needed to keep the meat partially submerged.
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Add the potatoes and yuca to the pot. Continue to cook for another 30 minutes, or until both the vegetables and meat are tender. Adjust seasoning with salt and pepper, sprinkle with fresh cilantro, and serve hot over white rice.
Today I’m sharing my version of Sobrebarriga Sudada, a dish I grew up eating. Sudado is a classic Colombian stew enjoyed across the country and prepared with many types of protein — beef, chicken, meatballs, fish — always accompanied by vegetables like potatoes and yuca, and served with white rice. Each family has its own take on the sauce and seasonings, but the comforting, slow-cooked result is the same.
I recently spoke with my mom in Colombia and she mentioned she was making Sobrebarriga Sudada for dinner. That was all I needed to feel nostalgic and want to make it right away.
This stew is simple to prepare and deeply comforting. It also reheats wonderfully — I often look forward to the leftovers the next day.
Buen provecho!
