Name: Posta negra cartagenera
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 45 min
Cuisine: Colombian
Ingredients: 1.6 kg whole beef round roast (Colombian posta or muchacho, or another braising roast); 18 g fine salt; 2 g black pepper; 30 ml neutral oil; 250 g yellow onion (1 large), chopped; 20 g garlic (about 6 cloves), minced; 150 g carrot (1 large), chopped; 120 g grated panela; 500 ml dark cola; 500 ml low-sodium beef stock; 250 ml dry red wine; 30 ml Worcestershire sauce or Colombian salsa negra; 1 g ground cinnamon; 2 whole cloves; 2 bay leaves; 20 g unsalted butter; Coconut rice and patacones, as desired and optional

Region Cartagena, Bolívar, Colombian Caribbean

Category Whole beef roast braised in a dark, sweet-savory sauce

Prep time About 35 minutes

Cook time About 3 hours

Total time About 3 hours 45 minutes, including resting and sauce reduction

Ingredients ↓

Overview

Posta negra cartagenera

Posta negra cartagenera: Cartagena-style beef in a dark panela sauce

Posta negra cartagenera is a Cartagena classic: a whole beef roast braised until tender and served in a dark, sweet-savory sauce. Colombian culinary records describe beef cooked with dark cola, panela, carrot and sweet spices; family and restaurant versions vary. This home-style version brings those flavors together with onion, garlic, a little Worcestershire-style salsa negra, wine and stock. The roast is sliced across the grain and covered with its reduced, glossy sauce. Serve it with coconut rice or crisp patacones if you like.

The recipe serves 8. Choose a whole braising roast such as Colombian posta or muchacho; cut names and equivalents differ by market, so ask a butcher for a firm, lean roast suited to slow braising. The sauce should taste sweet-savory rather than sugary, and its final color depends on the panela, cola and how far it reduces. This measured formula is a home interpretation, not the only traditional version.

Ingredients

Beef and seasoning

1.6 kg whole beef round roast (Colombian posta or muchacho, or another braising roast)
18 g fine salt
2 g black pepper
30 ml neutral oil

Dark braising sauce

250 g yellow onion (1 large), chopped
20 g garlic (about 6 cloves), minced
150 g carrot (1 large), chopped
120 g grated panela
500 ml dark cola
500 ml low-sodium beef stock
250 ml dry red wine
30 ml Worcestershire sauce or Colombian salsa negra
1 g ground cinnamon
2 whole cloves
2 bay leaves
20 g unsalted butter

To serve

Coconut rice and patacones, as desired and optional

Method

Season and brown the roast Pat the beef dry and season it all over with salt and black pepper. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the roast on every side, including the ends, turning it with tongs; work in batches if the pot is crowded. Transfer the beef to a plate.
Soften the vegetables Lower the heat to medium. Add the onion and carrot to the same pot and cook for 6–8 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, just until fragrant.
Build the dark sauce Stir in the grated panela, cola, beef stock, red wine, Worcestershire-style sauce, cinnamon, cloves and bay leaves. Scrape the bottom of the pot to dissolve the browned fond. Return the roast and turn it once to coat.
Braise gently until tender Bring the liquid just to a simmer, then cover the pot and lower the heat so it barely bubbles. Braise for about 2½–3 hours, turning the roast every 45 minutes. Keep the liquid at a gentle simmer; add a splash of hot stock or water if it reduces too far. The roast is ready when a fork enters easily. Check the thickest part with a food thermometer; it must reach at least 62.8°C.
Rest and strain the sauce Transfer the roast to a cutting board and rest it for at least 3 minutes. Remove the bay leaves and cloves. For a smooth sauce, strain the braising liquid into a saucepan, pressing gently on the vegetables; for a more rustic texture, blend the liquid and vegetables carefully until smooth.
Reduce until glossy Simmer the sauce uncovered until it is dark, glossy and lightly thickened, about 10–20 minutes. Whisk in the butter. Taste and adjust only if needed; the panela and cola should balance the savory beef and sauce.
Slice and serve Slice the roast across the grain. Arrange the slices on a warm platter and spoon the sauce over them. Serve with coconut rice or patacones if desired. Refrigerate cooked leftovers in shallow containers within 2 hours and reheat until steaming throughout and at least 73.9°C.

Practical guidance

Practical

Practical guidance

Use a whole roast rather than steaks or cubed beef so it can be sliced across the grain after braising. Colombian cut names vary, so ask for a firm cut suitable for long, moist cooking. Keep the pot at a quiet simmer: a rolling boil can toughen the meat and evaporate the sauce too quickly. If the sauce tastes too sweet, balance it with a little more stock or a small splash of Worcestershire-style sauce, not extra salt all at once. The meat should be rested before slicing, and leftovers should be chilled promptly. This dish is commonly paired with coconut rice, yuca or patacones; those sides are optional and are not included in the nutrition estimate.

Final notes

Make ahead: Braise the roast a day ahead, cool it in its sauce and refrigerate. Slice and reheat gently in the sauce until the center is at least 73.9°C. Serving idea: Arrange the slices in overlapping rows, spoon the dark sauce over the top and serve with coconut rice or patacones.

Nutrition per serving

Serving: One eighth of the sliced roast and sauce; optional sides not included
Calories: 520 kcal
Carbohydrate: 24 g
Protein: 47 g
Fat: 24 g
Fibre: 2 g
Sodium: 780 mg

Posta negra cartagenera

Ingredients

Beef and seasoning

Dark braising sauce

To serve

Method

Practical

Practical guidance

Final notes

Nutrition per serving

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