Hello dear and dear! Welcome to a trip through the warm land of the Colombian Caribbean, which gave rise to an emblematic dish: the Cartagenera post . A super rich and well -traditional recipe, which consists of a piece of tender and juicy meat, impregnated with a unctuous sauce, with sweet and spicy touches.
On this occasion, we will know all the secrets behind this delicious recipe, from its origins in the region, to ten practical tips so that they can recreate the black post -generating post recipe in their own kitchen, wherever they are.
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About the Cartagenera post
The Cartagenera Posta or Black Post is a delicacy that has conquered the heart and palate of premises and tourists. Originally from the vibrant city of Cartagena , this preparation where the meat becomes the undisputed protagonist is a unique gastronomic experience, which is usually enjoyed in social events and parties such as Christmas .
In the heart of this recipe is the meat in post , carefully selected and prepared to guarantee a tender texture and an unparalleled flavor. The cut that is usually used, known as beef post, is cooked with mastery, achieving a mixture of flavors that account for Colombian culinary wealth.
What is the post in Colombia?
The black post in Colombia is much more than a simple dish; It is a reflection of the gastronomic identity of the Colombian Caribbean . The particular way of preparing meat is based on slow cooking to highlight its flavors and juiciness, but also on the accompaniment of a dark sauce, which gives it moisture and softness.
The Cartagenera post carries with it the very essence of the region, since it combines different elements of Colombian gastronomy, with African and Spanish roots . That is why its preparation integrates a multiplicity of sweet, salty and spicy touches.
Exploring Cartagenera sauce
The secret behind the black post not only lies in the quality of the meat , but also, as we said before, in the sauce that accompanies it. Cartagenera sauce , rich in flavors and tradition, contains carefully selected local ingredients, such as tomato, onion, panela, carrot and spices, such as the clove of smell and cinnamon. A contrast of flavors that next to the broth, and red wine gives a characteristic texture to the meat in post, making it a true delight.
What kind of meat is the post
Within the diversity of meat preparations in post, the beef post stands out for being a cut that comes out of a muscle located in the rear room of the beef . Another aspect of the cut used for the Cartagena post is that it has no bone, it is very tender, it is lean and its shape is similar to that of a boot . However, it can also be prepared with other beef cuts, such as the chorizo , the morrillo, the peceto or the tip of Aca.
What story does the black post have?
The story behind the black post connects with the African heritage present in Colombia . During the era of the colony, the African population brought its culinary traditions.
The combination of spices, cooking techniques and the inclusion of intense ingredients, were integrated with local preparations, giving life to the black post as a gastronomic treasure.
In festive events and family celebrations, the black post becomes the star dish, symbolizing the union of cultures and the wealth of Colombian identity. Its unique flavor and history make this dish a true culinary jewel, a living expression of diversity and tradition rooted in Colombian cuisine .
10 tips for a perfect Cartagena post
- Choice of meat: Opt for a cut of lean and tender meat for the black post. You can choose cuts such as the back, the tip of Anca or the peceto.
- Marinate: Marinate the meat before cooking it helps to enhance its flavors. You can leave the meat in a mixture of red wine, garlic, onion and herbs for a few hours or even all night in the refrigerator.
- Sealing the meat : it is the best way for the meat to keep its juices and do not “boil” in the sauce.
- Quality panela: the quality of the panela will also affect the final taste. It is best to grate it or chop it finely before adding it to the preparation.
- Sofrito: A good stir -fry is essential. Slowly cook onions, garlic, tomatoes and peppers to release their flavors and create a good base.
- Slow cooking time: The Cartagenera post is cooked over low heat for several hours so that the meat becomes tender and absorbs the flavors of the sauce.
- Control the consistency of the sauce: if the sauce is thickening too fast, you can add more meat or water broth. If it is too liquid at the end of the cooking process, cook over medium-high heat without covering the pot to reduce the sauce.
- Adjust the flavor at the end: before serving, try the mixture and adjust the condiments according to personal tastes. The panela can vary in sweetness, so you may need to adjust the amount.
- Let stand before serving: allow the post to rest a few minutes before cutting and serve it. This helps the juices be redistributed and the flesh will remain tender.
- Traditional accompaniments: Serve the Cartagenera post with white rice or Colombian cheese arepas , to enjoy a complete Colombian experience.
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Cartagenera Posta Recipe
Yield: 6 portions
Preparation: 3 hours
Ingredients
- 1 kg of beef (beef post or ANCA tip)
- 1 cup of grated panela or in small pieces (it can be replaced by brown sugar)
- 1 large onion, finely chopped
- 4 garlic cloves, chopped
- 2 mature, chopped tomatoes
- 1 red pepper, chopped
- 1 carrot, peeled and sliced
- 2 bay leaves
- 1 clove
- 1 cinnamon branch
- 1 tablespoon of English sauce
- 1 fresh thyme twig
- 1 cup of red wine
- 4 meat broth cups
- Olive oil
- Salt and pepper to taste
How to make Cartagenera post
- In a large pot, heat a little olive oil over medium heat. Add beef and brown it everywhere. Remove and book.
- In the same pot, add a little more oil if necessary and sauté the onion, garlic, tomatoes, carrot and red pepper until they are tender.
- Add the meat again to the pot and add the panela, bay, thyme, cinnamon, smell nail and red wine. Let the wine alcohol evaporate for a few minutes and then incorporate the meat broth, English sauce and salt to taste.
- Take the mixture to a boil and then reduce the heat to bass. Cook over low heat for approximately 2-3 hours or until the meat is tender and the sauce has been thickened.
- Rectify the seasoning if necessary. Remove the bay leaves, the cinnamon branch and the thyme before serving. Let stand for a few minutes. Serve with white rice or arepas.
