Sobrebarriga

Ingredients

• 2.5 lb flank steak
• 1 onion, sliced
• 4 scallions, chopped, divided
• 4 cloves garlic, divided
• 1 cup beer
• 2 bay leaves
• water, to cover
• salt and pepper, to taste
• 2 tbsp oil
• 1 onion, diced
• 1 red bell pepper, diced
• 4 tomatoes, crushed
• 1/4 cup chopped cilantro

Before you cook

• Slice the first onion for the braise.
• Chop the scallions and divide them for the braise and the sauce.
• Crush or blend the tomatoes for the sauce.

Steps

1. Combine the flank steak, sliced onion, half the scallions, 2 cloves garlic, beer, and bay leaves in a large pot.
2. Add enough water to just cover the meat.
3. Bring to a boil, then reduce the heat and simmer, covered, until the meat is tender enough to shred with a fork, about 2 hours.
4. Lift the meat out of the pot and let it cool slightly.
5. Shred or slice the meat against the grain.
6. Heat the oil in a separate skillet over medium heat.
7. Add the diced onion and bell pepper and cook until softened, about 5 minutes.
8. Add the remaining scallions and garlic and cook for 1 minute.
9. Pour in the crushed tomatoes and simmer until thickened, about 10 minutes.
10. Stir the shredded meat into the sauce.
11. Simmer together for 10 more minutes so the meat absorbs the sauce.
12. Stir in the cilantro and season with salt.
13. Serve hot over white rice.