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Sobrebarriga

Name: Sobrebarriga
Total time: 150 min
Yield: Serves 4
Cuisine: Colombia
Ingredients: 600g Beef Shank; 3 Tomato; 1 Onion; 3 cloves Garlic; 30g Panela (Unrefined Cane Sugar); to taste Cilantro

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐⭐

Beef slow-braised in tomato and panela sugar — a traditional beef dish from central Colombia.

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📖 The Story Behind This Dish

A tougher cut of beef, slow-cooked for hours until fork-tender. The braising liquid gets its distinctive sweetness from panela sugar, and the dish is a common sight on tables in Bogotá and the central highlands.

🌆 Where it's eaten: Served with potatoes or rice, a Sunday family-table classic meant to be savored slowly.

🥕 Ingredients (serves 4)

Beef Shank 600g
Tomato 3
Onion 1
Garlic 3 cloves
Panela (Unrefined Cane Sugar) 30g
Cilantro to taste

👩‍🍳 Instructions

Rub the beef shank with salt and sear in a pot until browned.
Add the finely chopped onion and garlic and cook together.
Add the roughly chopped tomato, panela sugar, and water.
Cover and simmer over low heat for about 2 hours, until the meat is fork-tender.
Season with salt.
Finish with a scatter of cilantro.

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