Colombian beer-braised, oven-browned beef (Sobrebarriga)

1. Keep the brisket (sobrebarriga: the flat, fibrous outer part of the belly) in one piece, peel off the fatty membrane and rub both sides with half the crushed garlic, the cumin, salt and pepper.

2. Put it in a large pot, pour in the beer and enough water to cover, add the bay leaves, bring to the boil, then simmer, covered, over low heat for 2½-3 hours until a fork goes in easily.

3. Meanwhile make the hogao: soften the finely chopped onions in the oil for 5 minutes, add the remaining garlic and the grated tomatoes, season with salt and cook for 15 minutes until thick.

4. Lift out the cooked beef, lay it in a roasting tin, spread thickly with half the hogao and pour a ladle of cooking liquid beside it.

5. Roast at 220 °C for 20-25 minutes, until the top caramelises and browns lightly.

6. Cut into thick slices, drizzle with the remaining hogao and a little cooking liquid, and serve with white rice, fried plantain and boiled potatoes.

Tip: The leftover cooking liquid is an excellent stock – with a bunch of coriander and some potatoes you can make soup from it the next day.