Why did 19th-century roasts taste like dessert?
In short: Discover the forgotten tradition of warm-spiced beef. This video demonstrates how to recreate a classic 1800s braised roast, a style once popular in Europe and North America before it fell out of favour around 1900.
The video explores the preparation of Posta Negra, or Colombian-Style Black Beef, a dish that preserves an old-school braising technique. Unlike modern savoury roasts, these historical recipes utilized spices typically found in cakes and pies, such as cinnamon, nutmeg, cloves, and allspice.
By using a cast iron Dutch oven and a slow braise at 150ºC-160ºC, you can transform a 1.5 kg blade roast into a rich, flavorful meal. The process involves sautéing onions and garlic before building a complex sauce with Worcestershire sauce, tomato paste, and brown sugar, finished with a beurre manié to thicken the strained liquid.
Opens the Intellect+ feed with this card first. Swipe up for the next one.
Sources
- Summary by Intellect · source: Spiced Beef Pot Roast Recipe (Posta Negra or Receta de Posta Cartagenera )
To cite this card, link to https://intellectplus.co.uk/app/food-spiced-beef-pot-roast-recipe-posta-negra-or-receta-de-posta-.
How we source, check and correct cards: Editorial standards.
General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.
Intellect Plus is a visual educational discovery platform for exploring fascinating facts and ideas. Brain Food, Not Brain Rot. What is Intellect Plus?
Related
More in History of food and drink · More in Food & Drink · Latest · A–Z · All topics
