Tag: beef
Posta Negra (Colombian Black Beef)
Posta Negra (Colombian Black Beef)
Posta negra is a traditional Colombian dish of onion and garlic marinated beef roast braised in a cola/worcestershire sauce, giving it a dark color. This dish is always served with rice, fried plantains, and avocado.When choosing a beef roast for this recipe, you are going to want a leaner roast that is good for slicing. This goes against all of the rules of braising, where you typically would want a fattier cut such as chuck. Because the roast is marinated in the onions and garlic, the acidity of the onions acts as a tenderizer. So I recommend using either a sirloin tip roast, eye of round roast, or bottom round roast. While these roasts are served medium rare, this recipe has the cooked all the way through. It still turns out quite tender, plus the rich cola sauce will keep the meat moist.
Equipment
- Blender or food processor
Ingredients
- 3 lbs sirloin tip, eye of round, or bottom round roast
- 1 medium onion
- 1 head garlic
- 2 tsp salt
- 3 tbsp vegetable oil
- water enough to cover the beef
- 1 cup cola
- 1/2 cup panela grated
- 3 tbsp worcestershire sauce
- 2 tbsp butter
Instructions
- Add the onion, garlic, and salt to a food processor or blender.
- Purée.
- Marinate the beef roast with the onion garlic purée in a gallon sized ziplock bag for at least 4 hours, preferably overnight.
- Heat up cooking oil in a Dutch oven over medium high heat. Sear the beef on all sides of the roast.
- Add the marinade and enough water to cover the roast. Scrape any bits on the bottom of the Dutch oven with a wooden spoon. Bring to a boil. Cover. Reduce the heat to medium. Simmer for 2 hours.
- Uncover the roast. Add in the cola, panela sugar, and Worcestershire sauce. Simmer for 30 more minutes, uncovered.
- Remove the beef. Turn the heat up to high. Add in the butter. Simmer for another 10 minutes, allowing he sauce to reduce and thicken.
- Slice the beef.
- Ladle the sauce over the beef. Serve with rice, tostones, and avocado.
Tripitas (Beef Intestine Tacos)
Tripitas (Beef Intestine Tacos)
I have this saying, “If the ass is clean, then eat it.” For those of us that like a little flavor, beef intestine tacos might be for you. Tripitas are eaten all over Mexico. You could say that they are quite ”normal” tasting. The insides are soft while the outside is crispy.You can find beef intestines at any Asian market for relatively cheap. The ones I bought were already cleaned, costing $2.29lb. I still would give them a rinse when ready to cook. While they are shit free, they’re still a little slimy on the outside. Simmer them on low for 30 minutes. Cut into small pieces and fry for 8 minutes. That’s it. They don’t need anything more than salt and pepper for seasoning. I like to add a couple of sliced garlic cloves at the end of sautéing, because, I like garlic. So change up your a Taco Tuesday’s with something a little, but not really, that different.
Ingredients
- 1 1/2 lbs beef intestines
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- salt
Tacos
- corn tortillas
- radish sliced
- cilantro chopped
- white onion diced
- green onion chopped
- lime wedges
- hot sauce
Instructions
- Rinse your beef intestines.
- Bring to a boil in a pot of water. Turn the heat to low and simmer covered for 30 minutes.
- Rinse and pat dry on paper towel.
- Cut into 1” pieces.
- Heat cooking oil in a sauté pan over medium high heat. Add in the tripitas. Sauté for 6 minutes.
- Add in the garlic. Sauté for 2 more minutes.
- Take off the heat so the tripitas stop cooking.
Sudado de Tres Carne (3 Meat Stew)
Sudado de Tres Carnes (3 Meat Stew)
Today is Saturday October 12 in Saint Paul, MN. It is 35 degrees out and snowing in the middle of October. The leaves on the trees are still green and have yet to changed color. Summer into Winter with no in between. It is the perfect time for stew. To end this 2 week kick of Colombian cuisine, I made Sudado de Tres Carnes, 3 meat stew. For the meat, I used beef stew meat, pork riblets, and bone in chicken thighs. They are stewed with alinos columbianos paste, tomato, potatoes, yucca, carrots, and water. That simple. You can serve this as is or over steamed rice. Garnish with cilantro.
Ingredients
- 4 cups water
- 1 cup alinos paste
- 1 lb beef stew meat
- 1 lb pork riblets
- 4 bone in chicken thighs skinned and cut in half
- 1 tomato diced
- 1 lb frozen yucca
- 1 lb potatoes peeled and cubed
- 3 carrots cut into 1” pieces
- 1 tbsp salt
- 2 tsp pepper
- 1/2 cup cilantro chopped
Instructions
- In a large pot or Dutch oven, add in water, alinos paste, chicken, pork, beef, and tomato. Bring to a boil. Cover. Reduce heat to medium low and simmer for 45 minutes.
- Add in the potatoes, yucca, carrots, salt, and pepper. Simmer uncovered for 30 minutes.
- Turn off the heat. Stir in the cilantro.
