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Jerk Bison

Jerk Bison

Like most braised dishes, Jerk Bison is better when reheated another day. You can easily replace the spices in the recipe for 2 tablespoons Jerk Spices.


  • 2 kg Bison or beef rib roast
  • 3 tsp thyme
  • 1 tsp black pepper
  • 1 tsp allspice
  • ½ tsp nutmeg or mace
  • Salt to taste
  • 4 Tbsp coconut oil
  • 1 habanero or more to taste
  • 1 bunch scallions
  • 2 cloves garlic
  • 2 onions
  • 1 stalk celery
  • 2 tomatoes
  • 1 cups dark rum
  • 2 Tbsp cider vinegar
  • 2 Tbsp brown sugar (opt.)


  1. 1

    Preheat oven to 350°F. Grind spices. Season meat with half the spices and salt.  

  2. 2

    Heat a cast-iron enamel pot on medium-low. Pour in oil and lightly color the meat until golden on all sides.

  3. 3

    Chop vegetables and aromatics. Spread around the meat in the pot with remaining spices. Sauté for several minutes.

  4. 4

    Pour rum, vinegar, sugar, and enough water into the pot to cover the meat halfway.

  5. 5

    Let rest for 20 minutes before serving. Bring to a boil. Cover and braise in the oven for 2 hours, or until the meat is falling off the bone. Let stand 20 minutes before serving.

A variation of the Apicius braised pork from The Spice Trekkers Cook at Home