Caribbean Roast

We will soon be off to the Caribbean once again, so I started cooking some Caribbean styled foods to get us in the mood. I made a Caribbean roast with jerk seasoning and some Caribbean vegetables and fried sweet potato to go with the roast. YUMMY!

I marinated my roast in a jerk seasoning for about 4-5 hours before cooking it.

Jerk seasoning is fusion of flavors from the traditions of the native Taino Indians and the enslaved people known as the Jamaican Maroons. The English seized control over Jamaica from the Spanish in 1655, and there were a lot of Spanish influences. The Jamaican Maroons were slaves owned by the Spanish who escaped into the mountains of Jamaica. The Taino People used native herbs, allspice (pimento), and chili peppers to preserve and flavor meat. The word “jerk” likely derives from the Spanish word charqui, meaning dried or cured meat, or from a Quechua term for dried meat. Another theory suggests it refers to the poking motion used to pierce meat so spices could penetrate deeply. Authentic traditional blends rely on allspice, Scotch bonnet peppers, thyme, and scallions.

Caribbean Roast

Here in the United States, Scotch bonnet peppers are not as readily available as jalapenos or habaneros, so I substitute jalapenos when I make a jerk sauce.

1 4-5 lb roast

3-4 jalapenos or habanero chilies, diced fine

5 green onions, sliced

2 tsp chopped thyme

1 TBSP garlic

1/4 cup firmly packed brown sugar

1 TBSP soy sauce

1 TBSP dark rum

salt & pepper to taste, though go easy on the salt because the soy sauce is salty too

1-2 TBSP cilantro, chopped

2 TBSP olive oil

Mix everything together well and generously coat all sides of the roast. Cover and let marinate for at least 3-4 hours hours before cooking.

When ready to cook, preheat the oven to 375* F or 191*C. Get a large skillet VERY HOT and add a combination of butter and olive oil. Carefully place the meat in the skillet and sear each side for about 4 minutes per side, or until a nice crust is formed on all sides of the meat.

When the meat is seared completely, place it in a deep baking dish and roast uncovered for about 40-50 minutes, or until the internal temperature of the meat reaches 120*F or 49*C for rare; 125*F or 52*C for medium rare. Cook longer if you prefer your meat more done. After the meat reaches your desired temperature, let it rest out of the oven for about 10-15 minutes before slicing and serving. Top with a little of the jerk sauce before serving.

This jerk sauce will go with any type of meat, so try it over pork or chicken too. 🙂 The longer you marinate the meat, the juicier and more tender and flavorful it will get.

Life is short. Make the most out of everyday and live life to the fullest. Enjoy the ride. Have a great day and make everyday great. ‘Til next time.