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Flanchet braisé colombien

Name: Flanchet braisé colombien
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: CO
Ingredients: 1.4 kg flank steak (sobrebarriga), trimmed of excess surface fat; 2.5 litres water (or beef stock), or enough to cover the meat; 1 large white onion, quartered; 4 cloves garlic, peeled and crushed; 2 scallions (long green onions), cut into large chunks; 2 bay leaves; 1 tbsp cumin seeds (or 1½ tsp ground cumin); 1 tbsp salt, plus more to taste; 1 tsp black pepper, whole or coarsely ground; 4 sprigs cilantro, with stems; 2 tbsp vegetable oil, for crisping the steak; 2 tbsp vegetable oil, for the sauce; 1 white onion, finely diced; 3 cloves garlic, minced; 2 scallions, finely chopped; 500 g ripe tomatoes, diced (or 1 can, 400 g, diced tomatoes); 1 tsp ground cumin; 120 ml reserved braising broth; to taste salt and pepper; small handful fresh cilantro, chopped, to finish

20m

Prépa

200m

Cuisson

Portions

Moyen

Difficulté

Flanchet de bœuf mijoté puis saisi jusqu'à devenir croustillant, servi avec une sauce tomate créole.

#colombian#beef#braised#main-course#comfort-food#criollo#sunday-lunch

Portions

6portions

Ingrédients

Nutrition

calories480

protein42g

carbs10g

fat30g

fiber2g

Par portion

Étapes

Build the broth

Put the flank steak in a large pot and cover with the water or stock. Add the onion, garlic, scallions, bay leaves, cumin, salt, pepper and cilantro sprigs. Bring to a boil over high heat, skimming off any grey foam that rises to the top so the broth stays clean and clear.

1.4 kg flank steak
2.5 litres water or stock
1 onion, quartered
4 cloves garlic
2 scallions
2 bay leaves
1 tbsp cumin
1 tbsp salt
1 tsp pepper
4 sprigs cilantro

✅ C'est prêt quand : the liquid is simmering gently and the foam has been skimmed off

Braise until tender

Lower the heat so the liquid barely bubbles, cover partially and simmer for 2½ to 3 hours, turning the meat once halfway through. Alternatively, cover tightly and braise in the oven at 150°C (300°F) for the same time. The steak is ready when a fork slides in with almost no resistance but the piece still holds its shape.

✅ C'est prêt quand : a fork sinks in easily and the meat is fully cooked through, with no pink inside

⏱2:45:00

Rest, strain, slice

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Make the criollo sauce

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Crisp the steak

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Plate and serve

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Build the broth

1.4 kg flank steak
2.5 litres water or stock
1 onion, quartered
4 cloves garlic
2 scallions
2 bay leaves
1 tbsp cumin
1 tbsp salt
1 tsp pepper
4 sprigs cilantro

✅ C'est prêt quand : the liquid is simmering gently and the foam has been skimmed off

Braise until tender

✅ C'est prêt quand : a fork sinks in easily and the meat is fully cooked through, with no pink inside

⏱2:45:00

Rest, strain, slice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the criollo sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crisp the steak

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Plate and serve

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History & Culture

The Story Behind the Dish

📍 Bogotá and the Andean highlands of Colombia📅 Rooted in 19th and 20th century home cooking🥩 CO

Sobrebarriga grew out of Colombian kitchens making the most of an inexpensive, hard-working cut of beef. Simmered for hours with onion, garlic and herbs, the tough flank became tender and deeply flavourful, far too good to be considered a second-class cut.

Over time cooks added a final step: searing the cooked slices until the edges crisp and char, then finishing the plate with a bright, tangy criollo tomato sauce. It became a staple of the Colombian Sunday lunch table, served alongside rice, boiled potatoes or arepa.

⭐ Why It's Famous

It is loved for the contrast it delivers in one dish: meat that falls apart at the touch of a fork, with crisp, caramelised edges, all under a tangy, savoury tomato sauce.