Meat

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!

Print

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.

    Pepperjack Stuffed Chicken Breasts

    My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!

    Print

    Pepperjack Stuffed Chicken Breasts

    Course Main Course
    Cuisine American
    Keyword chicken, spinach, stuffed
    Servings 4 servings

    Equipment

    • meat mallet
    • thermometer

    Ingredients

    • 4 boneless chicken breasts
    • 1 10 ounce pkg frozen spinach thawed
    • 1/2 cup sour cream
    • 2 cups pepper jack cheese shredded
    • 1 clove garlic minced
    • 4 slices bacon

    Instructions

    • Flatten each breast with a meat mallet to 1/2 inch thick.
    • Drain and squeeze spinach to remove as much moisture as possible.
    • Mix spinach, sour cream, cheese and garlic to make stuffing.
    • Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
    • Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.

    Click here for Confetti Polenta

    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.

      Thanksgiving Menu- Meats

      The recipes offered at Sweets and Eats and Stevens Catering were always well received at Thanksgiving.  This will be several long posts, but I am sharing the recipes with few pictures so you will have the recipes for the holidays.  Blessings for a great Thanksgiving and enjoy!

      Print

      Glazed Ham

      Sources: inspired by thepioneerwoman.com
      Course Main Course
      Cuisine American
      Keyword ham

      Ingredients

      • 1 fully cooked boneless ham 12 pounds
      • 3 cups brown sugar
      • 1/2 cup spicy bottled mustard
      • 1 can Dr. Pepper
      • 3 tablespoons Apple Cider Vinegar

      Instructions

      • Preheat oven to 325 F. Score the surface of the ham in a diamond pattern about 1/16 inch deep. Place the ham in a large roasting pan with a rack. Mix together the ham glaze and cover the ham. Tent the ham with foil and bake in oven until 165 F. Remove from oven and let rest until ready to carve and serve.

      If you are wanting a traditional cooked turkey that is not dry, then this is the recipe for you.

      Print

      Traditional Cooked Turkey

      Course Main Course
      Cuisine American
      Keyword brining, salt, turkey

      Ingredients

      • 1 whole fresh turkey 12 to 14 pounds
      • ice chest to hold turkey
      • small clean garbage sack
      • brine 1/2 cup kosher salt, 1/2 cup sugar and 1 gallon water
      • bag of ice

      Instructions

      • The morning before cooking the turkey start the brine. Make at least 2 gallons of brine for a 12 pound turkey. Unwrap the turkey, wash and place in a small garbage bag in an ice chest. Pour brine over turkey until covered. Seal bag and cover with ice. Close chest and let set until next morning. If room is available, turkey can be brined in refrigerator without the use of ice.
      • Next morning: Preheat oven to 325 F. Remove turkey from brine and wash thoroughly. Place in galvanized turkey roaster, breast side up. Do not salt; may sprinkle with other seasonings as desired. Cover with lid and roast until temperature probe pops out or until done. Let set and leave covered until ready to slice.

        Meal on the Grill featuring Roasted Corn on the Cob

        My brother, David Calhoun from Texas Custom Catering shares his meal on the grill. Here is an easy way to roast corn plus more….

        Print

        Meal on the Grill

        David Calhoun of Texas Custom Catering shows how to cook an easy meal on the grill.
        Course Main Course, Side Dish
        Cuisine American
        Keyword asparagus, corn on the cob, grilled, onion, ribeye steak
        Total Time 30 minutes
        Servings 4
        Author David Calhoun

        Equipment

        • grill

        Ingredients

        • 4 ribeye steaks
        • 4 ears corn on the cob fresh
        • 1 pound fresh asparagus
        • 1 yellow onion
        • 4 jalepenos
        • 1 bottle Tex-Joy Seasoning
        • 1 bottle extra virgin olive oil
        • coursely ground black pepper
        • worcestershire sauce in spray bottle
        • Pam Cooking Spray
        • kosher salt

        Instructions

        • Soak the fresh corn in water for 10 minutes.
        • Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
        • Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
        • Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
        • Head to the grill. Get the grill as hot as you can 400 to 450 degress.
        • Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
        • Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
        • Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
        • Eat and enjoy!
          %d