Entree

Rustic Pot Roast- an easy Italian roast

Stevens Catering had the opportunity to cater the annual Lufkin Landscape Taskforce Dinner several times. It was a fundraiser that always had a food theme. This particular year was Italian, so the committee and I had the challenge of developing a menu with an Italian theme. They wanted to stay away from the traditional tomato based entrees, so this is a version I developed from the recipe they gave me. Rustic Pot Roast was so good and easy, we continued to serve it at events. It can be served over polenta or mashed potatoes. We loved it served over Decadent Mashed Potatoes. And the gravy it makes– it is to die for!

Mirepoix

Rustic Pot Roast starts with a mirepoix or Holy Trinity. It is a mixture of grated onion, carrots and celery used in French and Cajun cooking. It is a great source of flavor.

Trimming and Seasoning

Place trimmed brisket in an aluminum pan and cover with sliced bacon. Generously salt and pepper.

Wine for Marinating

Add the mirepoix to the brisket and top with 1/2 bottle of Chianti Wine. Thus, baking will cook off the alcohol leaving only that tremedous flavor.

Garlic and Herbs, Marinating and Baking

Add the garlic and several sprigs of rosemary. Cover with foil and place in the refrigerator to marinate overnight. The next day place the pan in a 300 degree oven and bake for 4 to 5 hours until the brisket is fork tender.

Serving

To serve, remove the sprigs of rosemary and slice the brisket across the grain to increase tenderness and avoid stringiness. The slow baking allows the mireproix and bacon to cook down along with the wine into a creamy sauce perfect for serving over the meat or with potatoes.

The recipe calls for a 3 pound brisket. Ours was very large therefore we doubled the recipe. The alcohol cooks out of the wine, so feel free to serve the broth as a sauce over the meat. Enjoy!

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Rustic Pot Roast

a brisket slow roasted until fork tender
Course Entree, Main Course
Cuisine Italian
Keyword bacon, brisket, Chanti Wine, mira poix, pot roast, slow roasting
Servings 10
Author stevens1951

Equipment

  • large roaster
  • aluminum foil for lid
  • food processor with a grater blade

Ingredients

  • 3 pounds brisket trimmed
  • 1 bottle Chianti Wine
  • 4 ounces bacon
  • 1 stalk celery
  • 3 each yellow onions
  • 4 each carrots medium
  • 2 cloves garlic
  • 2 sprigs rosemary
  • salt and pepper

Instructions

  • Trim the brisket by cutting off the large chunks of fat. Use the fat to make a delicious broth. Place the brisket in the roaster pan.
  • Prepare the mirepoix by grating the onions, celery, carrots and garlic in a food processor.
  • Place strips of bacon on the brisket. Salt and pepper generously.
  • Cover the brisket with the mirepoix. Lay sprigs of rosemary on top and add at least 1/2 bottle of Chianti Wine to marinate the brisket.
  • Cover with a lid or foil and place overnight in the refrigerator to marinate.
  • The next day, place brisket in a 300 to 350 degree oven. Slow roasting adds flavor. Cook until tender, about 4 to 5 hours or until fork tender.
  • To serve, remove rosemary and slice brisket across the grain. Serve over polenta or mashed potatoes.

This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The Waring Food Processor is the brand I use. I broke many center posts for the blade and finally realized I needed an all metal food processor. If you don’t use one that much, you can always hand grate or use a less expensive food processor. Thank you for your support.

    Velvet Shrimp

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    Velvet Shrimp

    Chef Paul Prudhomme's recipe. Ashley and Carrie both love this recipe.
    Servings 4

    Equipment

    • Pasta cooker
    • 10 inch skillet

    Ingredients

    • 3 tablespoons butter
    • 1/2 cup finely chopped green onion tops
    • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
    • 1/2 teaspoon minced garlic
    • 1 pound medium to large shelled shrimp deveined
    • 2 cups heavy cream in all
    • 1 cup 4 oz. Shredded Muenster cheese
    • 1 pound Hot cooked spiral pasta

    Instructions

    • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

      Grilled Chicken and Peppers

      For a quick and easy meal, try my Grilled Chicken and Peppers. It is the perfect entree to serve with pasta and a side. Enjoy!

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      Grilled Chicken and Peppers

      Inspired by Deena Damron
      Course Main Course
      Cuisine American
      Keyword chicken breast, mozzeralla cheese, peppers
      Cook Time 30 minutes
      Servings 4 people

      Equipment

      • large skillet with lid

      Ingredients

      • 4 boneless chicken breasts
      • 1 green bell pepper cut into strips
      • 1 large onion sliced and separated into rings
      • 4 slices Provolone cheese
      • olive oil
      • salt and pepper to taste

      Instructions

      • Heat a large heavy skillet to 350 degrees F about 7 minutes over medium heat on a gas range, or about 23 minutes over medium to medium-low heat on an electric range.
      • Place each chicken breast on a cutting board and slice horizontally to create two thin pieces. Lightly rub each piece of chicken on both sides with olive oil, salt and pepper. Place chicken in skillet and cook 3 to 4 minutes. Turn and cook other side 3 to 4 minutes. Watch for the white line coming up the sides as the chicken cooks. When it is about one-half the thickness, chicken is ready to turn.
      • Place the chicken on a warmed plate. Add 1 tablespoon of olive oil, peppers and onion to skillet and saute' until tender crisp.
      • Push onion and pepper mixture to one side of the skillet and add cooked chicken, piling the pepper mixture on each piece. Remove from heat and place 1/2 slice of Provolone cheese on each piece of chicken. Cover with a lid until cheese melts. Serve immediately.

        Thai Ribbons

        Here is another recipe at Stevens Catering that you cannot make enough of. I once saw a teenage girl with a plate full of only Thai Ribbons. It was the first time we served them and I knew we would not have enough to serve everyone the 2 per person serving the recipe allowed. It is one of the joys of catering and I love it when people enjoy food.

        This recipe calls for Mr. Yoshida’s Original Gourmet Sauce which I haven’t found lately in local stores, but you can order online. Teriyaki Sauce is a good substitute . I served it as an appetizer but it would be great as a meal served with stir-fried rice. Enjoy!

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        Thai Ribbons

        Inspired by The Texas Beef Council, http://www.txbeef.org
        Course Appetizer, Main Course
        Cuisine Asian
        Keyword chili peppers, flank steak, ginger root
        Servings 24 servings
        Author stevens1951

        Equipment

        • grill
        • 24 bamboo skewers

        Ingredients

        • 1 1/2 pounds flank steak
        • 3/4 cup Mr Yoshida's Original Gourmet Sauce
        • 6 tablespoons vegetable oil
        • 3 ounces fresh ginger root finely chopped
        • 1/3 cup garlic minced
        • 1/2 teaspoon red chili peppers crushed

        Instructions

        • Prepare marinade mixture by mixing Mr. Yoshida's, oil, ginger, garlic and peppers. Cover and refrigerate. Soak bamboo skewers in water so they won't burn.
        • Cut beef diagonally, against the grain, into 1/2 inch slices. Marinate in mixture for a few hours in the refrigerator. Beef can be marinated overnight.
        • Thread each slice on a bamboo skewer. Grill until desired doneness.
        • Serve as an appetizer or over rice as a main dish.

        This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

          Standing Rib Roast

          Standing Rib Roasts are found in the grocer case during the Christmas holidays, but your butcher will cut you one any time of the year. Sometimes I just buy a rib eye roast or any very tender cut of roast. This is my go to 1roast for ease of cooking. With a thermometer, it is no fail cooking. With the drippings make an excellent gravy and serve with Horseradish Sauce. Enjoy!

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          Standing Rib Roast

          Course Main Course
          Cuisine American
          Keyword roasting

          Equipment

          • roaster with rack
          • meat thermometer
          • boning knife or electric knife
          • aluminum foil

          Ingredients

          • standing rib roast allow 1/2 lb per person
          • salt and pepper to taste

          Instructions

          • Select a standing rib roast allowing 1/2 pound per person. Season well with salt and pepper.Place meat fat side up in a shallow roasting pan. Most standing rib roasts do not have the ribs but if you have requested one with the ribs, place them ribs down and they will form a natural rack keeping the meat out of the drippings. if boneless, use the rack that comes with the roaster.
          • Insert a meat thermometer in center of the thickest part of the muscle. Do not allow it to touch a bone or rest in fat. Do not add water or cover.
          • Roast meat in a 325 degree F oven until desired doneness. 140 degrees is rare, 160 degrees is medium and170 degrees is well done. Cover loosely with aluminum foil and allow to set for 15 to 20 minutes for easier carving.
          • If cooking a bone-in roast, roll the roast on its side with the end of the bones standing straight up. Using a boning knife or electric knife, cut downward close to the bones releasing the meat from the bones. Save the bones to make beef stock for soup. Slice the meat just before serving.

          Notes

          Save the drippings and meat scrapes to make excellent  broth for soup.  Leftover meat makes excellent beef tips over rice.

          Click here for post on Creamy Horseradish Sauce

          Note, this post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

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