Colombian · intermediate
Colombian Sobrebarriga Style Braised Beef With Charred Tomato Hogao
A tender flank steak braised in an earthy garlic, cumin, and achiote broth, served with a rich Colombian tomato and scallion sauce.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the flank steak evenly on both sides with ground cumin, ground achiote, and half of the salt.
- 02
Heat olive oil in a deep skillet over medium-high heat and sear the beef steak until well browned on both sides, about 4 minutes per side.
- 03
Remove the beef from the skillet and set aside on a plate.
- 04
Add chopped scallions, minced garlic, and diced tomatoes to the pan to build the hogao base, cooking for 6 minutes until softened.
- 05
Pour in the beef broth and return the seared beef to the skillet, bringing the liquid to a gentle boil.
- 06
Cover the skillet tightly with a lid, lower heat to low, and simmer for 35 minutes until the beef is tender.
- 07
Remove beef to a cutting board, slice thin against the grain, and return to the pan sauce before serving warm.
A LITTLE KITCHEN KNOW-HOW
hogao reduction
Simmering fresh tomatoes, scallions, and aromatics together to create a savory seasoning base that rich meat gravies simmer in.
Notes from the kitchen
- Slicing the flank steak against the grain ensures every bite is tender rather than chewy.
- Achiote provides the classic golden hue and subtle earthy flavor characteristic of traditional Colombian cooking.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.