Monday, June 20, 2016

Creole Roast Beef


  •  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)


  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

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