Sudado de Posta o Muchacho is a very popular dish in Colombian homes. It is very easy to make and absolutely delicious served over white rice, along with avocado and a simple salad on the side. Sudados can also be made with fish, pork or chicken.
This Sudado de Posta was one of my favorite dishes while growing up in Colombia. Both my mom and Mamita made varying types of sudado at least once per week. In some parts of Colombia, sudado is made with a cut of meat known as posta, while other areas of the country use a cut called muchacho. Here in the USA, I buy eye round beef steak to make this dish.
The meat should be tender and because this particular cut is tough, it needs to be cooked for quite a while. The slow heat helps break down the muscle of the beef and make it tender. I would suggest cutting it into thick slices, as I did, and cooking it on medium-low heat until the beef is tender. Also, to give the beef enough time to stew, I first cooked the meat alone and then added the vegetables closer to the end of cooking.
My grandmother and mom always used the pressure cooker to make this dish and the cooking time is less than a regular pot. Personally, pressure cookers scare me, so I prefer making it in a regular pot or the slow cooker. If you love stews and comfort food, this Sudado de Posta recipe will be right up your alley.
- 1 (3 to 4 pound) beef eye of round roast, cut into thick slices
- 2 cups beef stock
- 3 cups of water
- 1 cup of aliños sauce (see the recipe here)
- 2 cups chopped tomato
- 1 teaspoon cumin powder
- 1/2 teaspoon of sazón with color (see my recipe here)
- Salt and pepper to taste
- 8 whole small potatoes, peeled
- ½ pound frozen or fresh yuca (cassava)
- Fresh cilantro
- In a large pot place the beef, stock, water, aliños sauce, tomatoes, sazón and cumin powder. Bring to a boil, then reduce the heat to medium low cover and cook for about 1 hour and 30 minutes, stirring occasionally. Add salt and pepper to taste and add more water if necessary.
- Add the potatoes and yuca and keep cooking for an additional 30 to 45 minutes, until the vegetables and meat are tender. Sprinkle fresh cilantro and serve over white rice.