Sovre Barriga Recipe - Allrecipes.com
Sovre Barriga Recipe
  • READY IN 1 hr

Sovre Barriga

Recipe by  

"This is a Colombian dish that my Mother-in-law taught me. Her version is a little different, but I changed it to suit my busy family's lifestyle. Make rice and serve the gravy on top. It's delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Heat oil in a pressure cooker and brown meat on both sides. Add onions, tomatoes, potatoes and garlic. Pour in broth and beer, and bring to a boil over medium-high heat. Place top on securely, and put pressure disc on top.
  2. Cook in pressure cooker 35 minutes. Turn off and wait for pressure to release.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2007

I've been following this recipe for years - and thought I should add my reveiw.... my husband is from Colombia also, and says that this tastes just like his mom used to make. My whole family love it... we have it with rice and fried plantains.

 
Most Helpful Critical Review
Mar 07, 2008

This was ok. I like the idea but it needs a bit more flavor. I'm not very good at this kind of thing, but maybe some cumin & chile powder to spice it up a bit. Any suggestions anyone? I would like to try it again.

 

12 Ratings

Oct 17, 2003

I have made this several times in my pressure cooker. Any meat cooked in the pressure cooker is tender - and this is a nice blend of potatoes/onions with a sauce. The sauce is thin - but is really good on rice.

 
Feb 07, 2005

You can also cook the flank and after it is tender put in the oven for 20 minutes. I just want to add that the real name of this is Sobrebarriga (with B and all together)

 
Jun 11, 2009

My son made this for his Spanish class project & it was the definite hit of the class!!! Everyone raved about how good it was! We don't have a pressure cooker & were making too much to go in the slow cooker, so we browned the meat & put everything in a pot on top of the stove & cooked it on low (after bringing it to a boil first) for about 3 hours. Sooooo delicious!! We'll be making this for our own family!

 
Feb 24, 2011

This was very good. I tried lowing the sodium by eliminating the salt, but it is too bland without it. So I would not reccomend skipping the salt. When I added a touch it was wonderful. I do not have a pressure cooker so I used my slow cooker. I browned the meat and then threw everything in, and cooked it for 4 hours. I used a can of busweiser and may try a darker beer next time to see how that goes. I served it with brown rice because that was all I had on hand. Yummy dish. Thank you!

 
Mar 06, 2005

Such a weird combination, but the end result is so good. The whole family liked it.

 
Jan 09, 2012

The flavor was great! I used cooking onion since I didn't have red. I used bouillion since I didn't have beef broth. The flank steak fell apart but still needed to be cut across the grain to make it more chewable. I would certainly make again.

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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