Carne en Posta is a staple of Colombian cuisine. You can basically find anything “En Posta”, from chicken to fish, but at my house, beef was the norm. Traditionally it is from the Caribbean region of Colombia, where my family is from (Barranquilla!) but now you can find it almost everywhere. This recipe was passed down from generation to generation in my family, and now I am the proud recipient! At my house we serve it with Arroz Con Coco (coconut rice, a staple in Cartagena) and Ensalada de Repollo (cabbage salad).
As always, there are endless variations because everyone in Colombia has their own unique recipe. I am happy to share mine with you. Make sure you have a side, like rice or bread, because this sauce is DIVINE my friends, truly finger lickin’ good!
2 lb. eye of round (cleaned of all fat)
1 tbsp ground cumin + 1/2 tsp
1 tbsp garlic salt + 1 tbsp
1 tbsp achiote (annatto seed)
1 tsp ground coffee
3/4 cup vegetable oil
dash of vinegar (whichever will do)
1 large onion, chopped
1/2 large green pepper, chopped
4 medium tomatoes, chopped
10 cups of hot water
1/4 can coca cola
Rub 1 tbsp of cumin, 1tbsp of garlic salt and 1tsp coffee over roast, and let sit at room temperature for 15 minutes.
Meanwhile, add the 3/4 cup of oil to the achiote seed in a small saucepan and cook over medium heat for 5 minutes or until oil is red and fragrant. Be careful not to let the oil burn. Strain 1/4 cup of oil into a large heavy bottomed stock pot, and set aside the rest of the oil and seeds. Turn heat to high, and brown meat all over. Take pot off of the heat, take out meat and reserve on a plate and strain the rest of your oil into your stockpot and lower your burner to low. Place pot back on the burner and add the dash of vinegar and deglaze your pan.
Add your chopped vegetables, the remaining 1/2 tsp of cumin and 1 tbsp of garlic salt and simmer over low heat for 15-20 minutes. When the vegetables are soft, place the meat and its juices back into pot and cover with the water. Raise heat to high, cover and bring to a rolling boil. Take off the cover, lower the heat to medium and boil for 1 hour.
Take the meat out and slice into 1/2 inch slices, put back into pot with any juices that have accumulated and add the coca cola, boil for another 2 hours approximately or until the meat is fork tender.
When it is done, take the meat slices out, strain the liquid into another bowl, wipe your original pot so there are no vegetable bits and discard the veggies if you like (or not, sometimes I don’t strain but it is a matter of personal taste). Return your cooking liquid and the meat to the pot and cook for a little more if the sauce needs thickening.
From my kitchen to yours,