Jerk Buffalo with Pineapple Mango Salsa
Jerk Buffalo with Pineapple Mango Salsa
Rated 4.0 stars by 1 users
Category
roasts
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!
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
- 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
- Parchment paper
- Mini muffin tin
- Long handled spoon & two cups
Pineapple Mango Salsa
Cheese Shells (Or, substitute with warmed Flour or Corn Tortillas)
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.
Recipe Note
If not making the cheese shells, this recipe requires very little kitchen time. 12 entree servings, or, 34 appetizer servings.
