In this recipe we will make a typical preparation of the Caribbean coast of Colombia, an emblem of the city of Cartagena de Indias, the Cartagenera post. They consist of a thick cut meat, in which a kind of sealed abroad is made, then a cooking in the pressure cooker to finish cooking it in the oven. Lets look at the ingredients and step by step that in recipesgratis.net we show you to prepare this Cartagenera recipe.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to do Cartagenera Posta: |
| 4 pounds of chorizo or anca tip 1 carrot unit 2 white onion units 2 pepper or paprika units 1 laurel unit 1 pinch of thyme 1 teaspoon of garlic paste 1 liter of broth of res 1 panela unit or sugar piloncillo 1 pinch of salt 1 pinch of black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to do Cartagenera Posta:
1. The first step to make our post-genera post recipe is to prealist all ingredients.
2. Take the meat cut to a table and cut it into medium pieces to facilitate and expedite cooking.
3. Add salt, pepper and a little garlic paste to taste.
4. In a pan over medium heat, it adds some sunflower oil and seals the meat when it is hot. Try not to give him many laps so he does not lose his juices.
5. The ideal is that the meat forms a thick scab on the outside, this will allow its juices for the rest of cooking that is needed.
6. In the same pan where we seal the meat we will also seal the vegetables, which will act as the basis for the sauce. In this way, we will take advantage of the juices that left the cooking of the meat and enhance the taste of the vegetables.
7. add the meat to the pressure cooker where we are going to make the louder cooking.
8. When the vegetables are sealed, pass them to the pressure cooker where we have the meat already reserved to perform our Colombian recipe.
9. You must have a list and at hand the panela or the sugar piloncillo to add to the sauce.
10. Cover the meat with the beef broth and add the panela, cover the pressure cooker and let cook for an hour and a half. Ideally, the meat at this time is very soft and the sauce is reduced and concentrate the taste.
11. Remove the meat once you open the pressure cooker. The meat must have a characteristic black color, since the caramel of the panela or piloncillo causes it to be seen in this way.
12. Cut the meat into fine slices as seen in the photograph.
13. Once the sauce of the Cartagenera post is cold we can liquefy or process until the ingredients are integrated.
14. Take meat to a oven refractory.
15. bathe with the sauce of preparation and bake the meat at 200ºC for 30 more minutes, or until you observe that the Cartagenera post is caramelized.
16. serves the recipe for post-genera post accompanying rice with coconut or white rice. This is a very traditional preparation of Colombia, to which I invite you to rehearse and do it in their homes since its flavor will captivate them. If you want more meat recipes and have any comments or restlessness, write us. Enjoy!
