Cartagena Posta Negra with Coconut Rice and Patacones

Why You’ll Love This Recipe

• Classic Cartagena flavors: deep, bittersweet panela-caramel meets savory spices and onions.
• Company-worthy yet comforting: sliceable roast with glossy sauce, plus coconut rice and crispy patacones.
• Make-ahead friendly: the sauce gets even better the next day.
• Clear, step-by-step guidance for caramel and braising success.

Grocery List

• Produce: 2 large yellow onions, 6 garlic cloves, 3 green plantains, fresh cilantro, limes (optional)
• Dairy: Unsalted butter (or coconut oil)
• Pantry: Eye of round roast, panela/piloncillo (or dark brown sugar), cola, beef stock, white vinegar, Worcestershire sauce, ground cumin, ground allspice, black pepper, bay leaf, whole cloves (optional), long-grain white rice, coconut milk, sugar, salt, neutral frying oil, raisins (optional)

Full Ingredients

Posta Negra (Beef and Sauce)

• 3 lb (1.4 kg) eye of round roast (or top round)
• 6 garlic cloves, minced
• 2 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 2 tbsp white vinegar (or bitter orange juice if available)
• 1 tbsp Worcestershire sauce
• 2 tbsp neutral oil (canola, sunflower)
• 1 cup (200 g) grated panela/piloncillo (or 1 cup firmly packed dark brown sugar)
• 12 fl oz (355 ml) cola (1 standard can), room temperature
• 1 cup (240 ml) beef stock (low sodium)
• 2 large yellow onions, thinly sliced
• 1 bay leaf
• 2 whole cloves (optional)
• 1 tbsp unsalted butter (optional, for finishing gloss)

Coconut Rice (Arroz con Coco)

• 2 cups (400 g) long-grain white rice, rinsed until water runs clear
• 1 can (13.5 oz/400 ml) full-fat coconut milk
• 1 3/4 cups (415 ml) water
• 1 tbsp butter or coconut oil
• 2 tsp granulated sugar
• 1 tsp fine salt
• 1/4 cup (35 g) raisins (optional)

Patacones (Twice-Fried Green Plantains) & Garnish

• 3 green plantains
• 2 cups (480 ml) neutral frying oil
• 1 tsp fine salt, plus more to taste
• Lime wedges (optional)
• Fresh cilantro leaves, for garnish

Step-by-Step Instructions

Step 1: Season and marinate the beef

In a bowl, combine minced garlic, salt, pepper, cumin, allspice, vinegar, and Worcestershire. Pat the roast dry, then rub the mixture all over, getting into creases. Cover and marinate at room temperature for 30 minutes (or refrigerate up to 24 hours; bring to room temperature 30 minutes before cooking).

Step 2: Caramelize panela and make the braising base

Set a heavy Dutch oven (5–6 qt) over medium heat. Add the grated panela and 2 tablespoons water. Cook, stirring occasionally, until fully melted and very dark mahogany, 6–8 minutes. If it smokes heavily, lower the heat—dark but not burnt is the goal.

Turn off the heat and carefully pour in the cola in a slow stream (it will foam dramatically). Whisk until smooth, then whisk in the beef stock. Return to low heat and bring just to a simmer. Transfer the liquid to a heatproof pitcher and wipe out the pot if needed.

Step 3: Sear the beef and build the braise

Preheat the oven to 300°F (150°C). Heat the neutral oil in the Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, 8–10 minutes total. Add the sliced onions, bay leaf, and whole cloves (if using) around the beef. Pour in the cola–panela base. The liquid should come at least halfway up the roast; add a splash more stock or water if needed. Bring to a gentle simmer, cover, and transfer to the oven.

Step 4: Slow-braise until tender

Braise, covered, for 2 1/2 to 3 hours, turning the roast once halfway, until a fork slides in with little resistance (internal temperature around 200°F/93°C for tenderness). If the liquid reduces too much at any point, top up with a bit of water. When done, transfer the beef to a board, tent with foil, and rest 15–20 minutes.

Step 5: Make the coconut rice

While the beef braises, start the rice 40 minutes before serving. In a medium saucepan, melt the butter or coconut oil over medium heat. Add the coconut milk and cook, stirring, until it gently separates and the solids turn light brown and nutty, 8–12 minutes (this is the classic titoté stage). Stir in the rinsed rice, water, sugar, and salt; bring to a boil, then reduce to low, cover, and cook 18 minutes. Remove from heat and steam, covered, 10 minutes. Fluff with a fork and fold in raisins if using.

Step 6: Fry the patacones

Peel plantains by trimming ends, scoring the skin lengthwise, and prying it off. Cut each into 1 1/2-inch (4 cm) chunks. Heat oil to 325°F (165°C) in a high-sided skillet. Fry the chunks in batches until pale yellow and just tender, 4–5 minutes. Drain on paper towels. Using a tostonera or a flat-bottomed glass, press each piece to 1/4-inch (6 mm) thick. Increase oil to 350°F (175°C) and fry the flattened plantains until golden and crisp, 2–3 minutes. Drain, then sprinkle immediately with salt and a squeeze of lime if you like.

Step 7: Reduce the sauce, slice, and serve

Skim excess fat from the braising liquid. Set the pot over medium-high heat and reduce to a glossy, spoon-coating consistency, 8–12 minutes. For a silkier texture, blend the onions into the sauce with an immersion blender. Taste and adjust salt; swirl in 1 tablespoon butter for extra sheen if desired. Slice the beef against the grain into 1/3-inch (8 mm) slices, return to the sauce briefly to glaze, and serve with mounds of coconut rice and crisp patacones. Garnish with cilantro.

Pro Tips

• Caramel color matters: the deeper the caramel (without burning), the more bittersweet depth your sauce will have.
• Use room-temperature cola to minimize seizing when it hits the hot caramel.
• Eye of round keeps classic sliceable texture; chuck works too but will be more shreddy.
• Make a day ahead: chill, then slice cold for neat pieces and reheat slices in sauce.
• Keep patacones crisp by salting immediately and holding on a wire rack in a 250°F/120°C oven for up to 20 minutes.

Variations

• Pressure cooker: Sear in the pot, add liquids, cook at high pressure 65 minutes, natural release 15 minutes, then reduce sauce.
• No panela: Use 3/4 cup dark brown sugar plus 1 tbsp molasses for similar complexity.
• Coffee-kissed: Add 1/3 cup brewed strong coffee when deglazing for a subtle roasted note.

Storage & Make-Ahead

Refrigerate sliced beef in sauce up to 4 days or freeze up to 2 months (thaw overnight). Reheat gently, covered, over low heat or at 300°F/150°C until hot. Coconut rice keeps 3 days refrigerated; reheat with a splash of water. Patacones are best fresh; to refresh, re-fry 1–2 minutes at 350°F/175°C or bake on a rack at 400°F/200°C for 6–8 minutes.

Nutrition (per serving)

Approximate values including sides: 1150 kcal; 47 g protein; 120 g carbohydrates; 53 g fat; 7 g fiber; 1450 mg sodium. Values will vary based on oil absorption and exact ingredients.