Cartagena-Style Black Beef with Caramelized Plantains

Instructions

1. For the beef: marinate it for 12 hours as follows: make 6 small incisions and insert the garlic. Press the cloves into the meat. Add the wine and the Coca-Cola. Leave it in a covered container in the refrigerator until the next day.
2. Place the beef with its marinade liquids in a pressure cooker. Cover well and bring to high heat. When it begins to whistle, reduce to low heat and leave it for 2 hours.
3. After cooking, uncover the pot and return it uncovered to high heat. Separately, melt the panela until it browns slightly and add this syrup to the beef, stirring constantly to avoid lumps. Continue cooking for 45 minutes until the meat is fully caramelized.
4. For the plantains: over low heat, melt the butter, then add the cut plantains and the rest of the ingredients. Let the mixture cook for 1 hour until the cooking liquids caramelize and the plantains are fully rosy and soft.
5. Wait for it to cool, remove the cloves and the allspice, and make a purée.
6. For the pesto: mix the cilantro, the walnuts and, little by little, add the olive oil while emulsifying it; season well with salt and pepper.
7. Cut the cape gooseberries in half and serve over the pesto. Plate in a line, starting with the beef, then the caramelized plantain purée and, finally, the pesto and the gooseberries.