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.
