Colombian · intermediate
Colombian Posta Cartagenera Beef With Spiced Panela Gravy
A comforting coastal Colombian style braised beef chuck cooked in a dark caramelised panela and warm spice reduction.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef chuck cubes with salt, black pepper, and ground cumin.
- 02
Heat vegetable oil in a heavy skillet over medium-high heat, then stir in ground panela for 2 minutes until dark and melted.
- 03
Add seasoned beef to the hot caramelised panela and sear for 5 minutes until deeply browned on all sides.
- 04
Add diced yellow onion and minced garlic, cooking for 3 minutes until soft and translucent.
- 05
Stir in tomato paste, ground allspice, and halal beef broth, scraping up any dark bits sticking to the skillet bottom.
- 06
Cover tightly, lower heat to low, and simmer gently for 40 minutes until beef is tender and sauce turns into a glossy dark gravy.
A LITTLE KITCHEN KNOW-HOW
Panela Caramelisation Searing
Melting unrefined cane sugar in hot oil to coat raw beef, building intense color and deep molasses flavor before braising.
Notes from the kitchen
- Watch the melting panela carefully so it darkens into a rich syrup without burning.
- Pair with fluffy white rice and sliced avocado to balance the deep savory sweetness.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.