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.