Posta Negra

Recipe and photos contributed to Hispanic Kitchen by Carolyn Swaney

Nothing says comfort food like beef, braised in its juices, with some quintessential South American favorites — Worchestershire sauce and Coke. The real deal is sometimes made with local sodas, but here in the US, good old Coca-Cola has to do. The sauce has a rich sweetness that is well-tempered by the meaty gravy and tangy vinegar and Worcestershire. Be sure to serve it with rice to soak up the sauce!


Posta Negra

Yields 6 servings 

3 pounds beef chuck eye roast
5 garlic cloves
1 large onion
Beef stock to cover (4 cups beef stock plus water if necessary)
1/2 cup water
Salt and pepper
tablespoons butter
2 tablespoons olive oil
3 tablespoons Worcestershire sauce or salsa negra
1/2 cup brown sugar
1 cup of Coca-Cola
1 tablespoon red wine vinegar



1. Quarter the onion and crack the garlic. Place in a food processor and puree, adding up to 1/2 cup water as needed. Pour into a shallow dish or zip top bag. Add beef roast and return to the refrigerator to marinate for 2 hours to overnight.

2. Remove beef from the refrigerator and allow to sit at room temperature for 20 minutes. Heat oil and butter in a pan over medium heat. Brown beef on all sides.

3. Add stock and water to cover and bring to a boil. Reduce heat to simmer and cook for 2 hours.

4. After 2 hours, add the Worcestershire, brown sugar, Coke, and vinegar. Add salt and pepper to taste. Continue cooking for another 30 minutes.

5. Slice beef into thick slices and serve with the sauce.



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