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Cartagena’s novel take on pot roast is dark, spiced and sweet

Colombian Braised Beef (Posta Negra)

4 hours 30 minutes active

Named after its dark, sweet sauce, posta negra is a classic Colombian dish made by braising beef in a flavorful liquid seasoned with panela sugar and spices. For our version, we call for a 5-pound beef chuck roast; it's a fat-rich cut, so trim it well before tying the roast. In the end, the meat will be superbly tender and succulent. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we liked this rich beef with an easy pico de gallo and/or mashed potatoes.

  • 1

    5-pound boneless beef chuck roast, trimmed and patted dry

  • Kosher salt and ground black pepper

  1. 01
    Heat the oven to 300°F with a rack in the lower-middle position. Using kitchen twine, tie the roast at 2-inch intervals. Season on all sides with salt and pepper.

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