Columbian Braised Beef Recipe Milk Street

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1 5-pound boneless beef chuck roast, trimmed and patted dry

Kosher salt and ground black pepper

2 tablespoons grapeseed or other neutral oil

1 large yellow onion, chopped

10 medium garlic cloves, peeled

2 tablespoons tomato paste

1/2 cup packed dark brown sugar

2 cinnamon sticks

1 tablespoon whole allspice

2 teaspoons black peppercorns

1 teaspoon whole cloves

1 cup dry red wine

1/4 cup Worcestershire sauce

1 cup pitted prunes, coarsely chopped

1 tablespoon cornstarch

3 tablespoons red wine vinegar

1

5-pound boneless beef chuck roast, trimmed and patted dry
Kosher salt and ground black pepper
2

tablespoons grapeseed or other neutral oil
1

large yellow onion, chopped
10

medium garlic cloves, peeled
2
½
2

cinnamon sticks
1

tablespoon whole allspice
2

teaspoons black peppercorns
1

teaspoon whole cloves
1

cup dry red wine
¼

cup Worcestershire sauce
1

cup pitted prunes, coarsely chopped
1

tablespoon cornstarch
3

tablespoons red wine vinegar

colombian-savory-sweet-braised-beef-fast-slow

Columbian Braised Beef (Posta Negra)

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.

See Demo
02

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring, until the onion is well browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until it begins to brown, about 2 minutes. Stir in the brown sugar, cinnamon, allspice, peppercorns and cloves. Pour in the wine, bring to a simmer and cook until thick and syrupy, 3 to 5 minutes. Stir in the Worcestershire sauce and prunes.

See Demo
03

Place the roast in the pot, then turn to coat with the liquid. Cover and bake until a paring knife inserted into the thickest part meets no resistance, 3½ hours. Transfer the roast to a shallow baking dish and loosely tent with foil. Let rest for 30 minutes.

See Demo
04

Meanwhile, set a fine mesh strainer over a medium bowl. Pour the contents of the pot into the strainer and press on the solids with a rubber spatula to extract as much liquid and pulp as possible; scrape the underside of the strainer to collect the pulp. Discard the solids. Let the liquid and pulp settle for about 5 minutes (you should have about 1½ cups), then skim off the fat. Return the defatted liquid and pulp to the Dutch oven and bring to a simmer over medium.

See Demo
05

In a small bowl, stir together 3 tablespoons water and the cornstarch. Whisk into the simmering liquid and cook, stirring constantly, until lightly thickened, about 2 minutes. Stir in the vinegar. Taste and season with salt and pepper.

See Demo
06

Transfer the roast to a cutting board. Remove and discard the twine. Cut the meat against the grain into ½-inch slices and transfer to a platter. Pour about 1 cup of the sauce over the meat. Serve with the remaining sauce on the side.

See Demo