Basing it on the traditional sweet beef pot roast of Cartagena in Colombia, I have used the essential ingredients of rum and molasses sugar to make this quickly cooked dish, choosing an inexpensive yet flavoursome cut of beef.
The meat is marinated overnight in spices and onions, and then quickly fried and the pan deglazed with wine, rum and molasses sugar to produce a richly flavoured sauce to accompany the meat, which is served with coconut rice or mashed potatoes.
Rub the meat all over with the onions, allspice, salt, pepper and vinegar. Stick the cloves and bay leaf into the meat. Cover, and marinate for several hours or overnight.
Heat a well-seasoned or non-stick frying pan and cook the steak on each side for 4 to 5 minutes. Remove and keep it warm. Add the sugar and liquids to the pan and cook for 3 to 4 minutes until you have a well-flavoured sauce. Serve the meat, sliced if using skirt steak, on top of the rice or mashed potatoes and pour the sauce over it.
© 2000 Frances Bissell. All rights reserved.