Posta Cartagenera o Posta Negra (Dark Braised Beef)
Recipe category
Country
Region
Source
Fuente: Estrella de los Ríos, María Josefina Yances y Simon Karl Bühler (2008)
Number of servings
4
Difficulty
Medium
Ingredients
1500
gr beef rump or round
1/2
cup(s) grated panela
1
piece(s) round onion cut in large pieces
1
piece(s) carrot cut in large pieces
3
clove(s) garlic, crushed
3
piece(s) bay leaves
2
piece(s) thyme sprigs
8
piece(s) cloves
1
piece(s) cinnamon stick
2
tbsp dark sauce
4
cup(s) dark cola soda
3
tbsp oil for frying
4
cup(s) water
pinch salt and pepper to taste
Directions
- Previous day, in a glass or plastic container, not metal, prepare a marinade with panela, onion, carrot, garlic, bay leaves, thyme, cloves, cinnamon, dark sauce and dark cola.
- Pierce meat and season with salt and pepper to taste, and marinate for 24 hours refrigerated.
- Next day, in a pan sear meat in oil until completely browned.
- Transfer meat to a pot along with marinade and water, and cook for 2 hours or until tender. If prepared in pressure cooker, this process takes 1 hour.
- When meat is ready, remove, slice and reserve.
- Reduce broth in which it was cooked, until forming a sauce with which to bathe meat when serving. Can accompany with white rice.