Teresa's Recipes
Posta Negra
Posta Negra is a beloved Colombian dish that tells the story of rich culinary traditions and the fusion of flavors from various cultures. This dish features tender beef, slowly braised in a luscious sauce made from panela, a natural sweetener derived from sugar cane. The combination of spices, vegetables, and the sweet-savory broth creates a comforting and hearty meal that's perfect for family gatherings or festive occasions. Serve it alongside rice or arepas to soak up the delightful sauce, and enjoy a taste of Colombia in every bite.
Ingredients
- 2 pounds Beef eye of round roast
- 1 cup, grated Panela
- 2 cups Water
- 1, chopped Red bell pepper
- 2, sliced Carrots
- 1, chopped Onions
- 4 cloves, minced Garlic
- 2 Bay leaves
- 1 teaspoon Cumin
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 420
- Fat: 15g
- Carbs: 32g
- Protein: 40g
- Sodium: 300mg
- Sugar: 10g
Instructions
- Season the beef eye of round roast generously with salt, pepper, and cumin, ensuring that the spices penetrate the meat well.
- In a large pot, combine the grated panela and water. Bring to a boil over medium heat, then reduce the heat and simmer until the panela is completely dissolved, creating a sweet base for the sauce.
- Add the seasoned beef to the pot, along with the minced garlic, chopped onions, sliced carrots, chopped bell pepper, and bay leaves. Stir gently to integrate the ingredients.
- Cover the pot and reduce the heat to low, allowing the beef to braise gently for about 2 hours, or until it is fork-tender and infused with the rich flavors of the sauce.
- Once the beef is tender, carefully remove it from the pot and let it rest for a few minutes before slicing against the grain.
- Serve the sliced beef with the aromatic sauce poured over the top, garnished with fresh herbs if desired.
Tips
- For a spicier kick, feel free to add a diced jalapeño or red chili pepper to the vegetable mix.
- You can substitute beef with pork shoulder for a different flavor profile, adjusting the cooking time as necessary.