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.
Ingredients
- 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.)
Method
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1
Preheat oven to 350°F. Grind spices. Season meat with half the spices and salt.
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2
Heat a cast-iron enamel pot on medium-low. Pour in oil and lightly color the meat until golden on all sides.
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3
Chop vegetables and aromatics. Spread around the meat in the pot with remaining spices. Sauté for several minutes.
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4
Pour rum, vinegar, sugar, and enough water into the pot to cover the meat halfway.
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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
