Italian Pot Roast



The last time I made this dish was for Easter, I got it ready on, Good Friday, meat  on this day is a no, no; but Easter Sunday is all about celebration. I had an Elk Round Roast, that I used it to make an Italian Roast, in PerĂº we called this dish " Asado Italiano"

One Night Before:

Salt-pepper the meat, make sure is been patted dry. 
Sear all around and place in a shallow dish with:

  • 3 Tablespoons of Red Wine Vinegar
  • 1 tsp fresh garlic
  • 1/4 tsp fine black pepper
  • pinch oregano
  • 2 crushed bay leaves
  • 1/2 tsp salt. 

Pock holes in the meat, this will ensure the marinate to penetrate. Rotate around every few hours.

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I have taken a while to give you the finish product, and i don't even have a picture of it, because we ate it so fast that, did not gave me time to take a pic of it.


Gather all the Ingredients: Is Always easier to gather all of our ingredients and then cook, i advise you to start with the onions, and while they brown and caramelized, finish gathering the rest.

8 oz Bacon, diced
1 medium Yellow Onion, fine diced
1 Stalk of Celery, finely diced
1 medium Carrot, shredded
3 Bay Leaf,
1 Tbsp Garlic, minced
4 tomatoes, seeded and diced, but keep the juice. (easy fix, use one can of diced or crushed tomatoes)
2 Tbsp of tomato paste
1 Cup, Port Wine or a Sweet Red Wine
1 Cup, Brown Stock
Stem of Italian Parsley
1/2 Tbsp Mexican Oregano. (When adding the oregano, crushed in your hand before adding, the heat from your hands helps the oregano release its fragrant aroma)
Salt, To Taste
Fine Ground Pepper, To Taste
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1 Yellow Onion, medium sliced
2 Bay Leaf
1 Spring of Fresh Thyme
2 Carrots, Thinly sliced
1/4 Cup, Thinly Sliced Daikon
1/2 Cup of Port Wine or Sweet Red Wine
1/2 Cup Brown Stock
2 or 3 Springs of Parsley, Only the leafs.

The first step is to render the bacon fat; heat a heavy bottom pot, large enough to fit the roast you have reserved, brushed the bottom with olive oil and add the bacon. Stove on medium and with a wooden spoon stir fry and allow to render. 

Mean while, remove the meat from the marinade. and pat dry.

When the bacon is cooked, but not crispy, remove with a slotted spoon. Reserve the bacon.

In the same pot, and using the render fat, brown-sear the meat on all sides. Reserve the meat, but cover with tin-foil to keep warm.

Immediately incorporate the onions, with a stir frying motion, until they are translucent. then add carrots and celery and bay leaf, keep up with the browning and caramelizing them, (add a pinch of salt, it helps the vegetables to release their juices and they brown faster.)

When the onions are soft incorporate the garlic and quickly stir for about 1 minute. Then add the tomato paste and the tomatoes. Cook for a few minutes. Add the Wine, Stock, and return the meat to the pot. Place a whole stem of Italian parsley and the oregano. Salt Pepper to taste. Cover and take to the oven for about 2 hours, until meat is tender.

When meat is tender, remove from the oven, and reserve the meat on the side, keep covered. 

Strain all the sauce through a sieve or strainer. Add some wine or stock to help the juices go down. Return sauce and meat to the pot. Cover.

On a saute pan, add oil, heat through. Add 1 medium onion, thinly sliced, bay leaf and thyme. Saute until translucent. Add Thinly Sliced Carrots, 1/4 Cup thinly sliced Daikon, Deglaze pan with 1/2 Cup wine and 1/2 cup brown stock. Braise for a few minutes and incorporate to the other pot. Simmer for 10 more minutes. Sprinkle with minced Italian Parsley.

I will soon add a picture of this dish. But mean while I can assure it looks and taste really good. Slice meat with a meat slicer knife or an electric knife. Serve with egg noodles, or with Mashed Potatoes. Any left overs, goes great inside a french bread at breakfast time.

Have Fun Coking and Enjoy !!!



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