Hello dears and darlings! Welcome to a journey through the warm lands of the Colombian Caribbean, which gave rise to an emblematic dish: Posta Cartagenera. A super rich and very traditional recipe, which consists of a tender and juicy piece of meat, impregnated with a creamy sauce, with sweet and spicy touches.

On this occasion, we are going to know all the secrets behind this delicious recipe, from its origins in the region, to ten practical tips so they can recreate the Posta Negra Cartagenera recipe in their own kitchen, wherever they are.

About the Cartagena post

The Cartagena post or black post It is a delicacy that has conquered the hearts and palates of locals and tourists. Originally from the vibrant city of Cartagenathis preparation where meat becomes the undisputed protagonist is a unique gastronomic experience, which It is usually enjoyed at social events and parties such as Christmas.

At the heart of this recipe is the meat in post, carefully selected and prepared to guarantee a tender texture and unmatched flavor. The cut that is usually used, known as posta de res, is cooked with mastery, achieving a mix of flavors that reflect the Colombian culinary richness.

What is the post in Colombia?

The black posta in Colombia is much more than a simple dish; It is a reflection of the gastronomic identity of the Colombian Caribbean. The particular way of preparing the meat is based on slow cooking to highlight its flavors and juiciness, but also on the accompaniment of a dark-colored sauce, which gives it moisture and softness.

The Cartagena post carries with it the very essence of the region, since combines different elements of Colombian gastronomy, with African and Spanish roots. That is why its preparation integrates a multiplicity of sweet, salty flavors and spicy touches.

Exploring Cartagena sauce

The secret behind the black post It’s not just about the quality of the meat.but also, as we said before, in the sauce that accompanies it. Cartagena saucerich in flavors and tradition, contains carefully selected local ingredients, such as tomato, onion, panela, carrot and spices, such as cloves and cinnamon. A contrast of flavors that, together with the broth and the red wine, give a characteristic texture to the cooked meat, making it a true delight.

What type of meat is the post

Within the diversity of posta meat preparations, The beef shank stands out for being a cut that comes from a muscle located in the hindquarter of the beef.. Another aspect of the cut that is used for the Cartagena post is that It has no bone, it is very tender, it is lean and its shape is similar to that of a boot. However, it can also be prepared with other cuts of beef, such as chorizo ​​steak, morrillo, peceto or haunch tip.

What history does the black post have?

The story behind the black post is connected to the African heritage present in Colombia. During colonial times, the African population brought with them their culinary traditions.

The combination of spices, cooking techniques and the inclusion of intense ingredients were integrated with local preparations, giving life to the black posta as a gastronomic treasure.

At festive events and family celebrations, posta negra becomes the star dish, symbolizing the union of cultures and the richness of Colombian identity. Its unique flavor and history make this dish a true culinary gem, a living expression of the diversity and tradition rooted in Colombian cuisine.

10 Tips for a perfect Cartagena post

  1. Choice of meat: Opt for a lean, tender cut of meat for the black meat. You can choose cuts such as loin, haunch tip or breast.
  2. Marinade: Marinating meat before cooking helps enhance its flavors. You can leave the meat in a mixture of red wine, garlic, onion and herbs for a few hours or even overnight in the refrigerator.
  3. Seal the meat: It is the best way for the meat to retain its juices and not “boil” in the sauce.
  4. Quality panela: The quality of the panela will also affect the final flavor. It is best to grate it or chop it finely before adding it to the preparation.
  5. Stir-fry: A good stir-fry is essential. Slowly cook the onions, garlic, tomatoes and peppers to release their flavors and create a good base.
  6. Slow cooking time: The Cartagena post It is cooked over low heat for several hours so that the meat becomes tender and absorbs the flavors of the sauce.
  7. Control the consistency of the sauce: If the sauce is thickening too quickly, you can add more beef broth or water. If it is too runny at the end of the cooking process, cook over medium-high heat without covering the pot to reduce the sauce.
  8. Adjust the flavor at the end: Before serving, taste the mixture and adjust the seasonings according to personal tastes. Panela can vary in sweetness, so the amount may need to be adjusted.
  9. Let stand before serving: Allow the posta to rest for a few minutes before cutting and serving. This helps the juices redistribute and the meat stays tender.
  10. Traditional accompaniments: Serve the posta cartagenera with white rice or Colombian cheese arepas, to enjoy a complete Colombian experience.

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Cartagena posta recipe

Yield: 6 servings

Preparation: 3 hours


  • 1 kg of beef (posta de res or punta de anca)
  • 1 cup of grated panela or in small pieces (can be replaced with brown sugar)
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 ripe tomatoes, chopped
  • 1 red pepper, chopped
  • 1 carrot, peeled and sliced
  • 2 bay leaves
  • 1 clove
  • 1 bunch of cinnamon
  • 1 tablespoon Worcestershire sauce
  • 1 sprig of fresh thyme
  • 1 cup of red wine
  • 4 cups of meat broth
  • Olive oil
  • Salt and pepper to taste

How to make a Cartagena post

  1. In a large pot, heat a little olive oil over medium heat. Add the beef and brown it on all sides. Remove and reserve.
  2. In the same pot, add a little more oil if necessary and sauté the onion, garlic, tomatoes, carrot and red pepper until tender.
  3. Add the meat back to the pot and add the panela, bay leaf, thyme, cinnamon, cloves and red wine. Let the alcohol from the wine evaporate for a few minutes and then add the meat broth, Worcestershire sauce and season with salt and pepper to taste.
  4. Bring the mixture to a boil and then reduce the heat to low. Cook over low heat for approximately 2-3 hours or until the meat is tender and the sauce has thickened.
  5. Adjust the seasoning if necessary. Remove the bay leaves, cinnamon stick and thyme before serving. Let it rest for a few minutes. Serve with white rice or arepas.
how to make a Cartagena post

Source: www.paulinacocina.net

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