Caribbean Jerk Marinated Pastured Beef

So I had this roast sitting in the freezer the other day calling out to be eaten, but I really couldn’t stomach another “roast”…you know, season the meat, put it on a rack in a pan, slap it in the oven for awhile, take it out, slice thin and eat. BLAND!!!

Don’t get me wrong, I love a slow cooked medium rare roast. It’s just that we have been having a few too many recently and I can get bored with “the same old same old”; My chefiness takes over and I need something different dammit!

Rooting around in the freezer some more, I came across some Jerk Seasoning that I had made from some local organic ingredients this summer. I usually freeze this kind of thing in ice cube trays (a hold over from making my own baby food for the wee ones). I grabbed about a cups worth and dinner prep had begun.

I took the roast and sliced it into thumb width sections (steaks) and tossed these with the jerk marinade until they were well seasoned. I let this sit in the fridge for about an hour…the longer it sits the more the meat will be infused with the flavors of the marinade.

I paced the steaks in a roasting pan, added a cup of pastured turkey stock I had on hand (water would do in  pinch) to the remainder of the marinade and then poured this carefully into the spaces around the steaks…I didn’t want to “wash” off the chunky bits attached to the meat.

The tinfoil covered pan went into a preheated 400 degree oven for half an hour, which I turned down to 325 after 1/2 an hour. Another hour in the oven and it was ready…Fucking delicious!!!

Caribbean Jerk Marinade (you are going to need a blender):

  • 2 large onion (chopped coarse)
  • 3 bunches of green onions (washed and roots removed)
  • 2 bunches of fresh thyme
  • 8 cloves of garlic (peeled)
  • 2 tbsp ground allspice
  • 1 tbsp ground cloves
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1/2 cup extra virgin olive oil
  • 1 tbsp local honey
  • 1/4 cup fresh lime juice
  • 1/2 cup soy sauce (organic wheat free)
  • as many Scotch Bonnet peppers as you can stand (I usually put in 3-5)

1. Remove the thyme leaves from their stems. Wearing gloves or using 2 forks, remove the stems from the Scotch Bonnet peppers.

2. Puree the onions,  green onions, thyme, peppers and garlic in a blender using the wet ingredient to keep it all moving along nicely. You may need to do this in small batches.

This recipe will keep up to 3 months in an airtight container in your fridge, but I just freeze it for use later.

You can use this recipe on chicken you are going to grill or Pork, Turkey and Beef you are going to roast.

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