Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!
1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry
2 – tablespoons olive oil
4 – tablespoons jerk seasoning
4 – cups buffalo bone broth or organic chicken broth
2 – cups water
4 – cups yams, chopped
3 – cups carrots, chopped
2 – cups celery, chopped
2 – cups onion, chopped
1 – can black beans, drained and rinsed
1 – head cilantro, chopped
- Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
- Place the pot in the preheated oven and roast uncovered for 15 minutes.
- Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
- Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
- Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
- Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
- Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
- Chop or pull the meat apart and add back to the pot.
- Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
Add the black beans and the cilantro and stir to incorporate.
- Taste and season to your liking. (I added another teaspoon of salt.)
- Serve and accompany with crusty bread.
A wonderful aromatic blend of spices with a little kick!
1 – tablespoon onion powder
1 – tablespoon garlic powder
1 – tablespoon brown sugar
2 – teaspoon red pepper flake
2 – teaspoons salt
1 - teaspoon black pepper
1 – teaspoon allspice
1 – teaspoon cumin
1 – teaspoon thyme
1 – teaspoon paprika
1 – teaspoon crushed fennel
½ - teaspoon cinnamon
½ - teaspoon ginger
Sift spices together and store until needed.
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