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    My Colombian Recipes » Recipes » Main Dishes » Beef » Posta Negra (colombian-style Black Beef)

    Posta Negra (Colombian-Style Black Beef)

    Sep 27, 2022 by Erica Dinho · 22 Comments

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    Posta Negra is a traditional Colombian main dish from the Caribbean coast of the country. This beef dish is full of flavor with a delicious sauce. I like to serve it with avocado, patacones and coconut rice.

    Posta Negra (Colombian-Style Black Beef)|mycolombianrecipes.comPin

    Posta Negra is basically a beef roast, cooked in a dark, sweet and flavorful sauce made with coca-cola, onions, garlic, Worcestershire sauce, wine, cumin, beef broth and panela or brown sugar. This dish is traditionally served in Colombia with coconut rice and fried plantains, but you can also serve it on top of mashed potatoes or even cauliflower rice if you prefer.

    Before we get to the full recipe below, lets' talk a little bit about the ingredients you will need to make this posta negra colombiana recipe. You can use beef bottom-round roast, top round, eye of round or chuck roast to make this recipe. All of those beef cuts will work and are great options. You also need, garlic, onions, the traditional recipe is made panela (raw sugar cane), but if you don't find it in the USA, just use brown sugar, also you need salsa inglesa, but I used Worcestershire sauce. As you may know I don't live in Colombia and some ingredients are not the same in the United States, so I find the best options to make my recipes.

    In Venezuela they have a similar dish called "Asado Negro". The ingredients and preparations are a little bit different than posta negra but it's also a delicious dish.

    Posta Negra (Colombian-Style Black Beef)Pin
    Posta Negra (Colombian-Style Black Beef)|mycolombianrecipes.comPin

    Posta Negra Recipe

    Erica Dinho
    5 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs 45 mins
    Course Main Course
    Cuisine Colombian
    Servings 6 servings
    Calories 507 kcal

    Ingredients
     

    • 3 pounds beef eye round roast or chuck roast
    • 8 garlic cloves
    • 1 large onion
    • Salt and pepper to your taste
    • 2 tablespoons butter
    • 2 tablespoons vegetable oil
    • 4 tablespoons Worcestershire sauce or salsa negra
    • ½ cup brown sugar or grated panela
    • 1 cup of Coca-Cola
    • 2 cups beef broth
    • 1 cup red wine

    Instructions
     

    • Place the onions and garlic in a food processor and puree.
    • Place the beef in a zip lock bag, add the onion mixture, salt and pepper.
    • Be sure the beef is covered with the marinade and refrigerate for at least 3 hours or overnight.
    • In a large pot over medium-high heat, melt the butter and brown the meat on all sides.
    • Add beef broth and wine to cover the beef and cook for 2 hours over medium heat.
    • Add the brown sugar, Coca-Cola, butter and Worcestershire sauce.
    • Cook for about 45 minutes more. To serve slice the beef and pour the sauce on top.

    Notes

    *Use a good red wine to cook the beef.
    *I prefer to marinade the beef overnight.
    *I recommend using a good-quality beef broth.
    *Check the meat after two hours of cooking if the sauce is getting dry add one cup of water to the pot and continue cooking.
    *You can store this posta negra in the fridge up to 3 days.

    Nutrition

    Calories: 507kcalCarbohydrates: 28gProtein: 52gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 141mgSodium: 587mgPotassium: 1033mgFiber: 0.4gSugar: 24gVitamin A: 19IUVitamin C: 4mgCalcium: 96mgIron: 6mg
    Keyword beef recipes, posta negra
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!


    There are many different versions of this beef recipe, but this one is very popular on the Atlantic Coast. The must have side dishes for "Posta Negra" include boiled or fried yuca, fried green plantains and coconut rice.

    Posta Negra (Colombian-Style Black Beef)Pin
    Posta NegraPin
    Posta Negra (Colombian-Style Black Beef)Pin
    Posta Negra (Colombian-Style Black Beef)Pin

    Looking for more beef recipes to try? Here are a few more of my favorites:

    Stuffed Meatloaf

    Shredded Beef

    Beef with Mushroom Sauce

    Beef Stew

    More Beef Recipes

    Guiso De Cola (Colombian-Style Oxtail Stew)Picadillo Cubano (Cuban Ground Beef Dish)Bistec A La Criolla (Colombian -Style Creole Steak)Carne Con Champiñones (Beef With Mushrooms)Beef Skewers (Chuzos De Res)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. norma

      May 14, 2011 at 9:37 am

      5 stars
      I had this at a friends house and thought it was quite good and the meat was so tender.

      Erica: My blog is live and at Wordpress platanosmangoes.com.. Come on back....

      Reply
    2. Jeannie

      May 14, 2011 at 10:52 am

      5 stars
      THat looks absolutely delicious! Love it the way you cook it, full of gravy!

      Reply
    3. Anna

      May 14, 2011 at 5:39 pm

      5 stars
      Slow cooked meat are my favorite dishes, all the flavors get together beautifully. Yours looks fantastic, and the rice with corn....yummmmm. Have a great weekend Erica. 🙂

      Reply
      • Anonymous

        October 26, 2022 at 2:05 am

        Definitely delicious i try in Colombia en Cartagena very good. I loved.

        Reply
    4. nammi

      May 15, 2011 at 9:29 am

      5 stars
      yumm, looks so tempting, nice big juicy piece of meat!!

      Reply
    5. Belinda @zomppa

      May 15, 2011 at 10:16 am

      5 stars
      My goodness - this plate looks like it was made just for me!! Drooling!

      Reply
    6. rosita vargas

      May 15, 2011 at 3:50 pm

      5 stars
      La posta negra es una de las carnes más exquisitas,me encanta,me gustó el plato contundente y sabroso,gracias por el comentario,cariños y abrazos.

      Reply
      • Liliana

        August 30, 2020 at 12:46 pm

        5 stars
        I've seen this dish made in Venezuela. But I think is ruined by using coca cola. I prefear the Venezuelan version.

        Reply
        • Anonymous

          September 16, 2022 at 11:16 am

          Good for you, go look at Venezuelan recepies

          Reply
    7. rebecca

      May 15, 2011 at 5:16 pm

      5 stars
      lovely beef recipe

      Reply
    8. Faith

      May 16, 2011 at 9:51 am

      5 stars
      The beef looks tender and juicy and I love the sound of that flavorful coca cola sauce! Great dish, Erica!

      Reply
      • linda mitchell

        July 06, 2014 at 1:56 pm

        5 stars
        I JUST BOUGHT ONE FO THE FRIST TIME IN ALREADY IT LOOK'S GOOD PLANING ON BUYING ANOTHER ONE DID'NT NO IT WAS THAT GOOD WHAT HAVE I BEEN MISSING. NEVER AGAIN .WHAT OTHER WAY CAN I COOK IT .THANKS FOR SHOWING ME THIS ADD.

        Reply
    9. Jonny

      May 18, 2011 at 7:57 am

      5 stars
      we're huge fans of Colombian food in general, but haven't seen this on any Colombian menus. It sounds amazingly delicious! Are the worcestershire sauce and coca-cola traditional or are there substitutes that are used in Colombia?

      Reply
      • Erica

        May 18, 2011 at 10:34 am

        5 stars
        Jonny- They are traditional for this dish, but some people omit the salsa negra or worcestershire sauce. In Colombia we have a variation of dishes cook in Coca-Cola.

        Reply
    10. FERNANDO

      January 29, 2014 at 11:44 am

      5 stars
      Erica:

      El corte de carne "beef eye round roast" corresponde a lo que en Colombia conocemos como "muchacho" ?

      Cordial saludo,

      Fernando

      Reply
    11. Anonymous

      March 14, 2015 at 2:03 am

      5 stars
      Will please my colombian friend when I make this for her! Thanks

      Reply
    12. Dianne

      August 14, 2015 at 11:45 am

      5 stars
      I live in Ecuador and seldom cook beef because it is usually tough. For this recipe, what would be an equivalent cut of carne?

      Would it need more tenderizing?

      Gracias!

      Reply
      • Alan Bowman

        November 02, 2015 at 2:26 pm

        5 stars
        Hi Dianne
        Here in Spain, there is little difference between the tenderness of the meat and the hide when it comes to beef so we usually change the recipe to pork. I usually buy cinta de lomo de cerdo and then cut it to suit our requirements (roasting/boiling joint, steaks, cubed for stewing, etc.) Pork chops or steaks here are wafer-thin for flash-frying so a nice thickness (¾ inch thick) makes them great and then I cook stuff in a slow-cooker for something like 8-10 hours which tenderises even the "beef saddle!"

        Reply
      • Anonymous

        February 17, 2020 at 9:03 am

        5 stars
        Brisket would be a good cut because it has some good fat to keep it tender

        Reply
    13. Christy

      August 14, 2015 at 6:26 pm

      5 stars
      Do you drain the water before making the coca cola sauce?

      Reply
    14. Melanie M

      September 29, 2022 at 1:38 pm

      Crosse and Blackwell's Salsa tipo Inglesa Ingredientes: Agua, vinagre, puré de manzana, piloncillo, azúcar, sal yodada, pulpa de tamarindo, colorante caramelo clase III, proteína hidrolizada de soya y maíz, condimentos, saborizantes artificiales, maltodextrina, color caramelo clase IV, glutamato monosódico. (Water, vinegar, applesauce, piloncillo, sugar, iodized salt, tamarind pulp, caramel coloring class III, hydrolyzed soy and corn protein, condiments, artificial flavors, maltodextrin, caramel color class IV, monosodium glutamate.)
      Which is a little different than Worcestershire sauce which has anchovies in it, but it's basically the same, Worcestershire (woost=a=sure) has tamarind too. love that
      Ingredients. Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract. that's in Lee and Perin's

      Reply
    15. Vilma

      February 26, 2023 at 5:33 pm

      I made this today.! Meat was so tender, sauce was on point, not too think or too runny, perfect body. The only add on was a few cloves. It was amazing, I am so happy I came across this recipe, thanks for sharing!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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