Posta Negra (Colombian Beef Eye of Round Roast)
- 3 lb beef eye of round roast
- 8 cloves garlic finely chopped
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1/4 cup red wine
- 3 tablespoons olive oil
- 1 cup brown sugar packed (or grated panela)
- 1 medium white onion chopped
- 1 medium red bell pepper chopped
- 2 medium tomatoes seedless, chopped
- 3/4 cup cola
- 2 tablespoons worcestershire sauce
Posta negra or posta negra cartagenera, which is usually made with beef eye of round roast, is a recipe that is mostly made on Colombia's Caribbean coast (hence its name), but that is not usually made in other parts of Colombia. I have seen that many people make it mainly for special occasions, which is why so many of you have requested it, especially during the holidays.
There are several ways to make it, and actually, the recipes that I found in several Colombian cookbooks varied depending on the author. So, there is no one way to make it. However, they do have several ingredients in common, among them the type of beef (eye of round roast) and panela (hardened sugar cane), or in the case of those of us who live outside of Colombia, brown sugar.
The recipe for this posta negra is a combination of several recipes that I have made at home. I didn't find one that I particularly liked, either by the ingredients that were used or because of how elaborate it was to make. So, I ended up "designing," if you can call it that, a recipe that has ingredients that are easy to get and really easy to make. It does take a while to make, however, but it comes out so delicious that it's completely worth the wait.