Colombian
Posta negra cartagenera
This Cartagena-style beef is seared very dark, then slowly cooked in a glossy panela and cola sauce until tender. It is traditionally sliced and served with its sweet-savory black sauce, often beside arroz con coco and ripe plantain.
Ingredients
- Beef eye of round or top round, whole piece450 g
- Red onion, finely grated1 small
- Garlic cloves, crushed3
- Scallion, finely chopped1
- White vinegar or sour orange juice2 tbsp
- Salsa inglesa1 tbsp
- Ground cumin1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Panela, finely grated2 tbsp
- Dark cola or Kola Román3/4 cup
- Beef stock or water1 cup
- Bay leaf1
- Whole cloves2
- Achiote or prepared color1/2 tsp
Method
- Pat the beef dry and pierce it all over with the tip of a knife so the seasoning can enter.
- Mix the grated onion, garlic, scallion, vinegar or sour orange juice, salsa inglesa, cumin, salt, and pepper in a bowl.
- Rub the marinade thoroughly over the beef, cover, and refrigerate for at least 4 hours or overnight.
- Remove the beef from the marinade and reserve all the marinade solids and juices.
- Heat the oil in a heavy pot over medium-high heat and sear the beef on every side until it is very dark brown, almost black, without burning the pot dry.
- Lower the heat to medium and add the reserved marinade to the pot, scraping up the dark browned bits.
- Add the panela, cola, stock or water, bay leaf, cloves, and achiote, then stir until the panela dissolves.
- Cover and simmer gently for 1 hour to 1 hour 15 minutes, turning the beef every 20 minutes, until it is tender but still sliceable.
- Remove the beef and let it rest for 10 minutes while the sauce simmers uncovered until thick, glossy, and dark.
- Discard the bay leaf and cloves, then blend the sauce if a smoother texture is desired.
- Slice the beef across the grain, return the slices to the sauce for 2 minutes, and serve coated with the black sauce.
Common questions
Can I substitute sour orange juice or white vinegar in posta negra cartagenera marinade?
Yes. Sour orange juice gives the most traditional flavor, but a mix of orange juice and lime works well. If using white vinegar, use a little less and balance with a touch more onion or a pinch of sugar.
How long should I marinate the beef for best flavor?
At least 4 hours is the minimum, but overnight is better for a deep, well-seasoned result. Because the cut is large and whole, more time helps the marinade penetrate without making the meat mushy.
What are the most common mistakes when making posta negra?
The biggest mistakes are not searing dark enough, boiling instead of gently simmering, and overcooking until the beef shreds. Also avoid burning the panela or cola mixture; it should reduce slowly, not caramelize hard.
How should I store leftover posta negra cartagenera?
Cool it quickly, then store sliced or whole with its sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for about 2 to 3 months; thaw overnight before reheating gently.
What is the best way to serve posta negra cartagenera?
Slice it thinly across the grain and spoon the dark sauce over top. It’s excellent with white rice, fried plantains, yuca, arepas, or potato salad. Let it rest before slicing so the juices stay in the meat.