Destination
Cartagena
The story
Posta cartagenera (also called posta negra) is Cartagena's most famous main course: a whole piece of beef (usually rump or top round) seared hard, then braised low and slow for three hours in a dark, sweet-savoury sauce built from panela, tomato, ketchup, rum, cumin, garlic and a splash of Coca-Cola in most modern recipes. The sauce reduces to a near-black glaze that coats the meat in a lacquered crust; the beef slices tender enough to give under a butter knife. Always plated with a mound of coconut rice (arroz con coco) and a slice of ripe plantain fried until sweet.
Method
In a small bowl, combine the garlic, Worcestershire, vinegar, salt, cumin, paprika and pepper. Rub all over the beef, cover and refrigerate at least 4 hours, ideally overnight.
Take the beef out of the fridge 45 minutes before cooking. Pat any excess marinade off (reserve for the sauce).
Heat the oil in a large heavy pot (Dutch oven or braising pan) over medium-high heat. Sear the beef 3 to 4 minutes per side, all sides included, until deep brown all over. Lift out and set aside.
Reduce the heat to medium. Add the red onions to the pot and cook 6 to 8 minutes until soft. Add the tomatoes, ketchup and tomato paste. Cook 3 to 4 minutes until darkened.
Add the panela, rum, Coca-Cola if using, beef stock, bay leaves, cinnamon stick and any reserved marinade. Stir until the panela dissolves. Bring to a gentle simmer.
Return the beef to the pot, spooning the sauce over the top. Cover with a lid, reduce heat to the lowest setting, and cook 2.5 to 3 hours, turning the beef every 45 minutes, until fork-tender and the sauce has darkened to a deep near-black.
Lift the beef out to a warm plate. Remove the bay leaves and cinnamon stick. If the sauce is thin, simmer uncovered for another 10 minutes to thicken. Blend for a smoother finish, or leave rustic.
Slice the beef across the grain into 1cm slices. Arrange on a platter and spoon over generous sauce (be liberal; leftover sauce is treasured). Plate with coconut rice, fried plantain, avocado and hot sauce.
Tips
- Overnight marinade is the difference between OK and great. Four hours is the minimum; overnight is standard in every Cartagena kitchen. The garlic and vinegar penetrate deep into the meat.
- Sear hard, then braise low. The deep brown crust from the initial sear is what gives the sauce its rich colour and savoury depth. Skipping this step gives you a paler, thinner posta.
- Coca-Cola is optional but common. If you want the modern Cartagena version, add a small bottle. If you want the traditional version, leave it out and rely on the panela + rum. Both are correct in different families.
- Turn every 45 minutes. The beef needs to be spooned with sauce and rotated so it braises evenly. Set a timer.
- Coconut rice is not an afterthought. Arroz con coco (rice cooked in coconut milk with a little sugar, salt and titoté — burnt coconut cream — at the base) is the mandatory partner. The sweetness of the rice and the darkness of the sauce are designed to play against each other. Plain rice works but tastes half-finished.
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