Jerk Buffalo with Pineapple Mango Salsa

by Jill O'Brien on Feb 03, 2023 0 comments

Jerk Buffalo with Pineapple Mango Salsa

Rated 4.0 stars by 1 users

Servings

12 to 24

Prep Time

30 minutes

Cook Time

90 minutes

Author:

Jill O’Brien

The Caribbean flavors and grass-fed buffalo meat make a wonderful combination. Add a fresh fruit salsa and cheese shells or tortillas and you have a fantastic meal! So good!

Image of Jerk Buffalo with Pineapple Mango Salsa

Ingredients

1 – 3-pound Chuck Roast
4 – tablespoons Jill’s Jerk Seasoning
1 - cup buffalo broth or organic chicken broth, warmed
¼ - cup lemon, lime or orange juice, warmed
Pineapple Mango Salsa
Cheese Shells or Tortillas

Pineapple Mango Salsa

2 – cups fresh pineapple, diced
2 – cups fresh mango, diced
1 – orange bell pepper, diced
½ - cup cilantro, minced
1 – shallot, minced
1 – green onion, minced
2 – limes, juiced

Cheese Shells (Or, substitute with warmed Flour or Corn Tortillas)

Shredded Cheese
Parchment paper
Mini muffin tin
Long handled spoon & two cups

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Directions

Preheat oven to 500°.
Rinse the roast under cold water, pat dry with paper towels, and remove the netting.
Cut the roast in half lengthwise and then cut each half into four pieces.
In a heavy pot, add the four tablespoons of the seasoning and roll the meat pieces into the seasoning.
Place the pot with the meat in the oven and roast at 500° for 15 minutes.
Add the warmed liquids, cover the pot and reduce the heat to 375°. Braise for 1.5 hours, or until the meat is tender.
While the roast is braising, mix all of the salsa ingredients together in a bowl. Cover and leave at room temperature, or refrigerate.
To make cheese shells, line a baking sheet with parchment paper.
Place desired amounts of cheese on the parchment in a circular shape. Use more cheese for taco sized shells and less for cheese cups.
Bake in the oven at 375° for 8 to 10 minutes, or until the cheese is bubbly, baked, and slightly browned around the edges.
Remove from the oven and gently remove baked cheese with a spatula. Place the cheese over the back side of the muffin tin and gently press around the sides for cup formed shells, or place over a spoon handle balanced between two cups for a taco shaped shell. Repeat until desired number of shells are made.