Colombian Savory-Sweet Braised Beef (Fast & Slow)
- Makes4 to 6 servings
- Cook Time2¼ hours
- Slow Cook Time10 to 11 hours
- Active time plus cooling45 minutes active
- 1
This classic coastal Colombian dish, called posta negra, is made by braising beef in a flavorful liquid seasoned with panela (raw cane sugar) and spices. We use a beef chuck roast, divide it into three pieces along its natural seams, trim it well (it's a fat-rich cut), then tie each piece with kitchen twine. This ensures the meat cooks evenly and as quickly as possible. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we liked it with an easy pico de gallo and/or mashed potatoes.
Don't forget to scrape the underside of the strainer after pressing on the solids with a spatula. The thick pulp tends to cling to the mesh; scraping ensures you collect as much of it as possible so the sauce has the correct consistency and flavor.
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