Jamaican Soup

Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

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

Preparation:

• 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.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!

Ingredients:

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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