Sobrebarriga en salsa criolla

Season and prepare the beef Pat the 1.2 kg sobrebarriga dry. If needed, cut it into pieces that fit your pressure cooker while keeping them large enough to slice later. Season all over with 5 g of the salt, 1 g black pepper and 1 g cumin. Cut the onion, 60 g scallion and carrot for the braising liquid; crush 9 g garlic. Keep the raw meat and its board separate from the vegetables and clean the work surface after handling it.

Brown, then add the braising aromatics Heat 15 ml oil in the pressure cooker over medium-high heat, following the appliance instructions for browning. Sear the beef in batches, turning until both broad sides are well browned, about 3–4 minutes per side. Do not crowd the pot. Turn off the heat, add 1.5 L water, quartered onion, scallion pieces, crushed garlic, carrot and bay leaves. Scrape up browned bits. The liquid must meet your cooker’s minimum-fill requirement without exceeding its maximum-fill line.

Braise until the beef is tender Lock the pressure-cooker lid and bring it to high pressure according to the manufacturer’s instructions. Cook for about 55 minutes at pressure for a thick piece, then turn off the heat and allow a natural pressure release for about 15 minutes before using the cooker’s approved release procedure. Check the meat with a skewer: it should enter with little resistance. If still firm, return it to pressure in 8–10 minute increments. For a stovetop alternative, cover a heavy pot and maintain a very gentle simmer for about 2½–3 hours, adding hot water if needed to keep the beef partly submerged. Whole beef must reach at least 63 °C and rest for 3 minutes; this braise continues well beyond that minimum until tender.

Cook the potatoes separately While the beef cooks, place the 800 g potatoes in a saucepan and cover with cool water by about 3 cm. Bring to a boil, salt the water lightly if desired, then lower to a steady simmer. Cook for 18–25 minutes, depending on size, until a small knife slides into the center but the potatoes still hold their shape. Drain and cover. If they finish early, keep them warm; do not leave them standing at room temperature for an extended period.

Make the tomato and scallion sauce When the beef is tender, transfer it to a tray and tent loosely with foil. Strain the cooking liquid, discard the spent vegetables and skim excess fat. Heat 15 ml oil in a skillet over medium heat. Add 75 g diced onion, 60 g chopped scallion and the diced bell pepper. Cook for 6–8 minutes, stirring, until soft but not browned. Add the chopped 500 g tomatoes, 9 g garlic and 1 g cumin. Cook gently for 15–20 minutes, stirring now and then, until the tomatoes collapse and the sauce looks glossy and thick rather than watery.

Slice and finish the beef in the sauce Let the meat rest for about 15 minutes, then slice across the grain into pieces about 1 cm thick. Stir up to 300 ml strained cooking liquid into the sauce a few tablespoons at a time until it is rich and spoonable. Nestle the slices into the skillet and simmer gently for 10–15 minutes, turning once so the sauce coats both sides. Add a splash more broth if the pan becomes dry. Taste and adjust the remaining salt and pepper. The finished slices should be tender and hot throughout, with the sauce clinging to them.

Plate with potatoes and cilantro Divide the warm potatoes among 4 plates. Arrange the sauced beef beside or over them and spoon extra hogao over each serving. Finish with the 10 g chopped cilantro. Bring any remaining sauce to the table. Serve promptly, taking care with the hot skillet and sauce.