Posta Negra

Ingredients

• •2 kg beef brisket or chuck roast
• •1 cup red wine vinegar
• •4 cloves garlic, minced
• •4 medium onions, sliced
• •3 tablespoons olive oil
• •2 teaspoons ground cumin
• •1 teaspoon dried oregano
• •2 cups beef broth
• •3 bay leaves bay leaves
• •1 teaspoon salt
• •½ teaspoon black pepper
• •2 tablespoons brown sugar

Directions

1. 1Season the beef with salt, pepper, cumin, and oregano on all sides.
2. 2Heat olive oil in a large pot and sear the beef on all sides until browned, about 10 minutes total.
3. 3Remove beef and sauté sliced onions until golden and caramelized, about 8 minutes, then add garlic and cook 1 minute more.
4. 4Return beef to pot, add vinegar, beef broth, bay leaves, and brown sugar; bring to a boil.
5. 5Reduce heat to low, cover, and simmer for 2.5 to 3 hours, turning beef halfway through, until very tender.
6. 6Remove beef and let rest 10 minutes, then slice thickly against the grain.
7. 7Serve sliced beef with the caramelized onion sauce spooned over top.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.