Posta negra cartagenera

As tradition built it

Serves 6 to 8. Overnight to marinate, about 3 hours to cook.

Ingredients

The tradition's method, with the ingredients named. Quantities follow as we verify them.

• 1.5kg beef posta, the round, in one piece
• 3 cloves garlic, for the rub
• cumin, for the rub
• 1/2 tbsp salt, for the rub
• to taste black pepper, for the rub
• 200ml red wine
• 2 red onions, sliced
• 1 large red pepper
• tomato
• 60g panela, grated
• 5 tbsp oil
• 2 litres water

Method

1. Rub the beef posta with garlic, cumin, salt and pepper, pour over the wine, and leave it overnight.
2. Sear it hard in oil on every side.
3. Add the onion, pepper and tomato, the panela and water to come halfway, cover, and simmer about 2 hours until tender.
4. Lift out the meat, reduce the sauce 15 to 20 minutes until it is dark and thick, slice the meat and return it to the sauce. Serve with arroz con coco and patacones.

What a modern chef changes

The sauce built as a glaze

Rung 5

Method

1. Caramelise the panela in the pot first, as the asado negro does, and sear the beef in it.
2. Braise at 120 degrees in the oven, covered, 4 hours, which gives the long slow cook without a watched flame.
3. Blend the vegetables into the sauce and pass it, then reduce it to a glaze and brush it on the sliced meat under a grill for a minute.
4. Serve with the savoury coconut rice, the Tolú one, so the sweetness is only in the meat.