Creole Roast Beef

Ingredients

•  10 lbs of roast beef
• 1 bulb garlic
• ½ cup flour
• ½ cup canola oil
• 8 Tbsp butter
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• Beef stock (enough to cover roast)
• 4 Tbsp Worcestershire sauce
• 4 bay leaves
• 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
2. Chop vegetables & mince garlic.
3. Make roux with flour & oil.
4. Put garlic slices in roast & rub in seasoning.
5. Braise the roast in the butter.
6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
8. Cover and simmer on low heat for 6-7 hours. 
9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.

Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
Louisiana Anthology
June 20, 2016

Creole Roast Beef

Ingredients

•  10 lbs of roast beef
• 1 bulb garlic
• ½ cup flour
• ½ cup canola oil
• 8 Tbsp butter
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• Beef stock (enough to cover roast)
• 4 Tbsp Worcestershire sauce
• 4 bay leaves
• 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
2. Chop vegetables & mince garlic.
3. Make roux with flour & oil.
4. Put garlic slices in roast & rub in seasoning.
5. Braise the roast in the butter.
6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
8. Cover and simmer on low heat for 6-7 hours. 
9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.

Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
Louisiana Anthology
June 20, 2016