Black beef

Name: Black beef (Posta negra)
Cuisine: Colombian
Ingredients: 2 medium onions, grated; 3 thyme sprigs; 2 garlic cloves, crushed; 15 ml/1 tbsp mustard; pinch of ground cloves; 900 g/2 lb beef topside (pot roast); 900 g/2 lb beef topside (pot roast); 30 ml/2 tbsp oil; 120 ml/4 fl oz/½ cup red wine; 250 ml/8 fl oz/1 cup beef stock; 45 ml/3 tbsp dark brown sugar; 30 ml/2 tbsp Worcestershire sauce; salt and ground black pepper; salt and ground black pepper

Posta negra

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

Posta negra is beef that is seasoned, browned and roasted, served with a black sauce made with the pan drippings. At its best when cooked medium-rare and very thinly sliced across the grain, it is delicious in sandwiches.

Ingredients

2 medium onions, grated
3 thyme sprigs
2 garlic cloves, crushed

Americas
Venezuela
Colombia
Main course
Gluten-free
South America

Method

Mix the onions with the thyme, garlic, mustard, cloves and black pepper. Rub over the meat. Set aside for at least 1 hour, or overnight, in the refrigerator. You can leave it for up to 4 days to improve the flavour and tenderness.
Remove the meat