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FAST: 2¼ hours
Slow: 10 to 11 hours 45 minutes active
This classic coastal Colombian dish, called posta negra, is made by braising beef in a flavorful liquid seasoned with panela (raw cane sugar) and spices. We use a beef chuck roast, divide it into three pieces along its natural seams, trim it well (it's a fat-rich cut), then tie each piece with kitchen twine. This ensures the meat cooks evenly and as quickly as possible. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we liked it with an easy pico de gallo and/or mashed potatoes.
pound boneless beef chuck roast, pulled apart at the natural seams into 3 pieces, trimmed, each piece tied at 1-inch intervals
Kosher salt and ground black pepper
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