Cartagena-Style Black Beef Roast in Coffee and Panela Sauce

Name: Cartagena-Style Black Beef Roast in Coffee and Panela Sauce
Prep time: 25 min
Cook time: 155 min
Total time: 180 min
Yield: 6
Cuisine: Colombiana
Ingredients: 2.65 lb eye of round beef roast; 1 3/4 tsp salt; 1 1/2 tsp black pepper; 2 tbsp vegetable oil; 1 1/2 cups white onion; 1 cup scallions; 6 cloves garlic; 2 cups ripe tomato; 2 tbsp tomato paste; 1/3 cup grated panela; 1 cup strong black coffee; 2 1/8 cups beef broth; 1 tbsp Worcestershire sauce; 3/4 tsp ground cumin; 1/4 tsp ground cinnamon; 2 leaves bay leaves; 1 tbsp cane vinegar or apple cider vinegar; 1 cup carrot; 1 cup red bell pepper; 1/4 cup fresh cilantro

An original dish inspired by the bold flavors of Colombia’s Caribbean coast: beef roast seared and slowly baked in a dark sauce of panela, Colombian coffee, tomato, and spices until glossy and tender. Ideal as a main course with a traditional spirit and a creative twist.

25 minPrep

155 minCook

180 minTotal

6Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

1200 g eye of round beef roast (whole and limpio)
10 g salt (divided)
4 g black pepper (freshly ground)
30 ml vegetable oil (for searing)
180 g white onion (en pluma fina)
80 g scallions (chopped)
18 g garlic (chopped)
300 g ripe tomato (chopped fino)
30 g tomato paste (for dar color and cuerpo)
70 g grated panela (or piloncillo grated)
240 ml strong black coffee (freshly preparado)
500 ml beef broth (low sodium)
15 ml Worcestershire sauce (aporta profundidad)
2 g ground cumin
1 g ground cinnamon (solo a toque)
2 unit bay leaves
15 ml cane vinegar or apple cider vinegar (for equilibrar)
120 g carrot (sliced delgadas)
120 g red bell pepper (in strips)
12 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

362 kcal

Calories

41 g

Protein

12 g

Carbs

16 g

Fat

2 g

Fiber

10 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
Preheat the oven to 325°F / 165°C.
2
Pat the eye of round dry with paper towels and season it all over with 8 g of the salt and the black pepper.
3
Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the vegetable oil and sear the beef for 3 to 4 minutes per side until deeply browned. Remove the meat and set aside.
4
In the same pot, reduce to medium heat and add the white onion, scallions, garlic, carrot, and red bell pepper. Cook for 6 to 8 minutes, stirring, until the vegetables soften.
5
Add the chopped tomato, tomato paste, cumin, cinnamon, bay leaves, and the remaining salt. Cook 5 more minutes until a thick sofrito forms.
6
Stir in the grated panela, black coffee, beef broth, Worcestershire sauce, and vinegar. Mix well, scraping the bottom of the pot to release the browned bits.
7
Return the beef to the pot. The sauce should come at least halfway up the roast; if needed, shift the vegetables slightly and spoon sauce over the top.
8
Cover the pot and bake at 325°F / 165°C for 2 hours. Halfway through cooking, turn the meat over and baste it with the sauce.
9
Uncover and continue baking for 25 more minutes at 325°F / 165°C so the sauce reduces and turns dark and glossy.
10
Remove the pot from the oven and let the meat rest for 15 minutes before slicing. Discard the bay leaves.
11
Slice the beef thinly or medium-thick. If you want a smoother sauce, lightly mash the cooked vegetables with a spoon directly in the pot.
12
Serve the beef coated with the coffee-panela sauce and finish with the chopped fresh cilantro on top.

Chef tips

For deeper flavor, season the beef and let it rest in the refrigerator for 4 to 8 hours before cooking. The sauce becomes even better if you make the dish a day ahead and reheat it gently.

Substitutions

You can use brisket or flank roast instead of eye of round, adjusting the time if the cut is thicker. If you do not have panela, use dark brown sugar. The coffee can be replaced with a milder brewed coffee if you want a less intense flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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