With a sharp knife make incisions all over the beef and add ½ the amount of chopped garlic into each incision. Season it with the ground cumin, salt and pepper and then pour in the wine. Cover well and refrigerate overnight. If you want, you can turn it over every few hours to make sure it is well covered by the marinade. Take it out of the refrigerator 30 minutes before cooking.

Heat the olive oil in a large pot over medium or medium high heat. Add the brown sugar or panela and stir until it melts and it turns a dark caramel color. Add the beef and sear on all sides.

Add the onion and red pepper and cook them until tender. Then, add the tomatoes, cola, Worcestershire sauce, and enough water to cover it half way. Cover the pot and bring it to a boil on high heat. Then, reduce the heat to medium low and cook for 2 hours or until the beef is cooked through.

Remove the beef from the pot, let it rest for about 10 minutes and then cut it into slices.

Blend the sauce (optional), and taste for seasoning. Add more salt and pepper to rectify the flavor. Now, add the beef slices and simmer on medium heat for about 15-20 minutes so the beef can absorb the flavor of the sauce. You can serve this dish with Colombian coconut rice and patacones (fried green plantain chips).