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 2 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 2 cups of broth and 1 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 2 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.
Photo Credit: Jill O'Brien