- 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.
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1½ tsp black pepper
- 1½ tsp white pepper
- 1½ tsp red pepper (cayenne)
- 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.
- Chop vegetables & mince garlic.
- Make roux with flour & oil.
- Put garlic slices in roast & rub in seasoning.
- Braise the roast in the butter.
- Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing.
- Put roast, veggies, and stock in a 12-quart stock pot. Cover the roast with water.
- Cover and simmer on low heat for 6-7 hours.
- 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.