Posta Cartagenera: Colombian Black Beef Roast
Posta Cartagenera (also known as Posta Negra) is an iconic, deeply flavorful, and sweet-and-savory beef roast native to the Caribbean coast of Colombia, specifically from the city of Cartagena de Indias. It is the ultimate centerpiece for a special dinner or elegant event.
The secret to this incredible recipe is the long 24-hour marination process and the intensely dark, sweet reduction sauce. The beef is pierced and soaked in a highly spiced mixture featuring unrefined cane sugar (panela) and dark cola soda, which caramelizes beautifully during cooking to give the meat its signature blackened appearance and deeply rich flavor.
Posta Cartagenera (Colombian Black Beef Roast)
The crown jewel of Cartagena's cuisine! A tender, sweet-and-savory beef roast slow-cooked in a rich dark cola and panela sauce.
Ingredients
- 3 lbs Beef sirloin cap or Rump roast Punta de anca or punta de nalga
- 4 cups Dark cola soda Gaseosa negra
- 4 cups Water
- 1/2 cup Panela Grated or ground unrefined cane sugar
- 1 Carrot Chopped into large pieces
- 1 Bulb onion Chopped into large pieces
- 3 Garlic cloves Crushed
- 2 tablespoons Black sauce Salsa negra or Worcestershire sauce
- 3 tablespoons Oil for frying
- 3 Bay leaves
- 2 Thyme sprigs
- 8 Cloves
- 1 Cinnamon stick
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the marinade (Day 1): The very first step, done a day in advance, is to prepare the marinade in a glass or plastic container (do not use metal). Combine the grated panela, chopped carrots, chopped onions, crushed garlic, thyme, cinnamon stick, bay leaves, cloves, black sauce, and the dark cola.
- Marinate the beef (Day 1): Pierce the beef roast several times with a knife so the flavors can penetrate. Season it generously with salt and pepper to taste. Submerge the meat into the prepared marinade, cover, and let it rest in the refrigerator for a full 24 hours.
- Sear the meat (Day 2): The next day, remove the meat from the marinade (reserve the liquid!). Heat the 3 tablespoons of oil in a large pan and sear the beef on all sides until it is completely golden and deeply browned.
- Cook until tender (Day 2): Transfer the seared meat to a pressure cooker. Pour in the reserved marinade along with the 4 cups of water. Cook under pressure for exactly 1 hour until the beef is incredibly tender. (Chef's Hack: If using a standard pot, you must simmer it covered for about 2 hours).
- Slice the beef: Once the meat is ready, carefully remove it from the pot, slice it into thick, generous cuts, and set them aside.
- Reduce the sauce: Take the remaining cooking liquid in the pot and let it reduce over high heat until it thickens into a rich, dark, syrupy sauce.
- Serve: Pour the thick, dark sauce generously over the sliced beef. Traditionally, this elegant dish is served with a side of simple white rice to soak up the juices!
Video
Notes
- The “Seco Cartagenero”: In Cartagena de Indias, this dish is the heart of a traditional meal known as “Seco Cartagenero.” It consists of the signature posta negra (black beef) served alongside arroz con titoté (coconut rice with caramelized coconut solids) and plátanos pícaros (also known as plátanos en tentación), which are sweet plantains slow-cooked in a spiced syrup.
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