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.
Step 1
Season the beef on all sides with salt and pepper. In a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering.
Add the onion and 1/2 teaspoon salt, then cook, stirring occasionally, until the onion is well browned, about 9 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until it begins to brown, about 1 minute.
Stir in the sugar, cinnamon, allspice and 1 teaspoon pepper, then add the wine, scraping up any browned bits. Bring to a simmer and cook, stirring occasionally, until thick and syrupy, 3 to 5 minutes. Stir in the Worcestershire sauce, prunes and 1 cup water. Nestle the beef in the pot.
Step 2
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 50 minutes.
When pressure cooking is complete, let the pressure release naturally for 30 minutes, then quick-release the remaining steam by moving the pressure valve to Venting.
Press Cancel, then carefully open the pot. Transfer the beef to a cutting board and tent with foil; set aside.
Step 3
Transfer the beef to a cutting board and tent with foil. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid.
Set a fine mesh strainer over a medium bowl. Pour the contents of the pot into the strainer and press on the solids with a silicone spatula to extract as much liquid and pulp as possible; scrape the underside of the strainer to collect the pulp. Discard the solids.
Let the liquid and pulp settle for about 5 minutes, then use a large spoon to skim off and discard the fat; you should have about 3 cups defatted liquid.
Return the liquid to the pot. Select Normal/Medium Sauté. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 10 minutes.
In a small bowl, stir together the cornstarch and 3 tablespoons water. Whisk into the simmering liquid and cook, stirring constantly, until lightly thickened, about 2 minutes. Press Cancel to turn off the pot. Stir in the vinegar, then taste and season with salt and pepper.
Cut the beef into ½-inch slices against the grain, removing the twine as you go. Arrange the slices on a platter, then pour about 1 cup of the sauce over the top. Serve with the remaining sauce on the side.
