Jerk Buffalo with Salsa

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

Author: Jill O’Brien
Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 12 to 24
Category: roasts

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, pineapple or orange juice, warmed
Pineapple Mango Salsa
Cheese Shells or Tortillas
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
Shredded Cheese

Directions

Preheat oven to 500°.
Rinse the bison 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, cup sized shape, or larger for taco sized shells.
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 the baked cheese from the parchment with a spatula. Place the melted cheese over the back side of the muffin tin and gently press around the sides to form the shells, or place over a wide spoon handle, balanced between two cups for a taco shaped shell. Repeat until desired number of shells are made.