Posta de Res (Braised Beef)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
30 minutes
Cooking time
165 minutes
Number of servings
8
Difficulty
Medium
Ingredients
4
or 4 pounds (1 1/2 or 2 kg) of beef round roast
2
tbsp oil
2
tbsp butter
2
tbsp wheat flour
1
tbsp burnt panela (caramelized unrefined cane sugar)
1
tsp vinegar
1
tsp sugar
1
piece(s) glass of dry red wine
1
tbsp lime juice
2
piece(s) whole cloves
2
piece(s) white onions, finely chopped
4
clove(s) garlic, crushed
pinch salt and pepper to taste
Directions
- Pierce the meat and rub well with salt, pepper, cloves, onions, garlic and lime juice, making sure to introduce the seasonings into the holes from piercing.
- Refrigerate until the next day.
- Heat the oil and butter and sauté the meat well until it becomes dark on all sides.
- Cover completely with water, add salt, cover and let cook over low heat for 2½ hours.
- Add to the sauce that has formed, the flour dissolved in wine, sugar, burnt panela and vinegar, stir, baste the roast and let simmer over low heat for ½ hour.
- Serve with steamed potatoes, or mashed potatoes and white rice.