Colombian Savory-Sweet Braised Beef with pico de gallo and mashed potatoes, GF

Colombian Savory-Sweet Braised Beef with pico de gallo and mashed potatoes, GF

$14.95

This classic coastal Colombian dish, called posta negra, is made by braising beef in a flavorful liquid seasoned with panela (raw cane sugar) and spices. We use a beef chuck roast, divide it into three pieces along its natural seams, trim it well (it's a fat-rich cut), then tie each piece with kitchen twine. This ensures the meat cooks evenly. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we served it with an pico de gallo and mashed potatoes.

beef chuck roast
Kosher salt
ground black pepper
grapeseed
yellow onion
garlic cloves
tomato paste
dark brown sugar
cinnamon sticks
whole allspice
dry red wine
Worcestershire sauce GF
prunes
cornstarch
red wine vinegar
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  • Description

    This classic coastal Colombian dish, called posta negra, is made by braising beef in a flavorful liquid seasoned with panela (raw cane sugar) and spices. We use a beef chuck roast, divide it into three pieces along its natural seams, trim it well (it's a fat-rich cut), then tie each piece with kitchen twine. This ensures the meat cooks evenly. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we served it with an pico de gallo and mashed potatoes.

    beef chuck roast
    Kosher salt
    ground black pepper
    grapeseed
    yellow onion
    garlic cloves
    tomato paste
    dark brown sugar
    cinnamon sticks
    whole allspice
    dry red wine
    Worcestershire sauce GF
    prunes
    cornstarch
    red wine vinegar
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