What is Sobrebarriga?

Sobrebarriga is the Colombian name given by the specific cut of meat that comes from the cow. It refers to the beef steak, a cut that comes from the underside of the cow near the hind leg. Although meat has a reputation that it is difficult and difficult to cook properly, there are certain techniques that are used in Colombian cuisine that can help meat. There are many recipes used by Sobrebarriga, and the real cut of meat is very popular throughout South and Central America, as well as in Southeast Asia. It is in an area that is constantly being processed, develops the animal's muscle mass and reduces the amount of fat. These factors combine and create meat that does not work as softer slices that can be very fine after fast frying, instead they produce meat that can be potentially strict, hard and hard to chew. Some ways to keep mass offers,It is to introduce liquid into muscle fibers or divide hard proteins between them. There are several ways to achieve this, including the marinade before cooking, the cooking method, which includes liquid, mechanical cut or a combination of all three.

In one classic preparation of Sobrebarriga, the steak is placed in the marinade of garlic, onion, celery and tomatoes overnight before cooking. The next day the meat is quickly burnt in a pan and then chokes in a mixture of vegetables, water and beer until it is done. This counteracts the toughness of the meat by adding moisture and distributing some proteins with the marinade, then by sealing the juice with a quick smell and finally dissolved the remaining hard proteins with heat and alcohol while adding taste.

Another method of ensuring that Sobrebarriga is a soft mechanical offer of meat at the end of cooking. This means that a steak with a hard hammer or otherwise physically breaking hard stringsin the meat, so it relaxes and does not get rid of under the heat and becomes hard. This method is used when the steak is quickly cooked or is in small strips or cubes. An example like this recipe is a fajita.