Colombian Braised Beef (Posta Negra)
- Makes4 servings
- Cook Time4 hours
- Active time plus cooling30 minutes active
- 2
Named after its dark, sweet sauce, posta negra is a classic Colombian dish made by braising beef in a flavorful liquid seasoned with panela sugar and spices. For our version, we call for a 5-pound beef chuck roast; it's a fat-rich cut, so trim it well before tying the roast. In the end, the meat will be superbly tender and succulent. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we liked this rich beef with an easy pico de gallo and/or mashed potatoes.
Tip
Don’t carve the roast without first letting it rest. Resting makes the meat easier to cut into neat slices.
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