New Orleans Style S-O-S (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Ingredients:
2 pounds beef top round, sliced about 1/3-inch thick |
1/2 cup all-purpose flour |
2 tablespoons essence, recipe follows |
1/4 cup vegetable oil |
2 cups finely chopped onions |
1 cup finely chopped green bell peppers |
1 1/2 teaspoons chopped garlic |
1 tablespoon worcestershire sauce |
2 small bay leaves |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon cayenne |
1 1/4 cups beef stock |
3/4 cup heavy cream |
1 recipe garlic-butter texas toast, recipe follows |
2 tablespoons chopped fresh parsley leaves, for garnish |
Directions:
1. Cut the beef into 2-inch pieces. In a medium bowl, combine the flour and Essence. Dredge the beef pieces in the flour and then lay them flat on a work surface or cutting board. Lightly pound the meat with a meat mallet to a thickness of about 1/4-inch. Turn the meat over and repeat the process, sprinkling lightly with the flour mixture if needed.
2. Heat the oil in a large Dutch oven over medium-high heat. Add the meat in batches and brown evenly on both sides, 5 to 6 minutes per batch. Remove meat from the pan and continue with the remaining beef. When all the meat has been browned return the browned beef to the Dutch oven and add the onions and green bell peppers. Stir the mixture, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are softened. Add the garlic, Worcestershire, bay leaves, salt, pepper, and cayenne. Cook mixture, stirring, for 2 minutes. Add the beef stock and bring mixture to a boil. Reduce heat to medium-low, cover, and simmer the mixture for 2 to 2 1/2 hours, or until the meat is falling-apart tender and shreds very easily.
3. Using a potato masher or a fork, shred the beef. Add the heavy cream and cook 1 to 2 minutes, until heated through. The sauce should be very thick. If not, cook uncovered until the sauce thickens. Serve hot over Garlic-Butter Texas Toast and garnish with fresh parsley.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
16. Garlic-Butter Texas Toast:
17. 8 to 10 thick slices Texas toast bread
18. 6 tablespoons unsalted butter, softened
19. 1 tablespoon extra-virgin olive oil
20. 2 teaspoons minced garlic
21. 1 teaspoon dried parsley
22. 1/4 teaspoon salt
23. Preheat oven to 350 degrees F and line a baking sheet with aluminum foil. Lay bread in a single layer on top of the aluminum foil.
24. Place the butter in a mixing bowl and add the remaining ingredients, stirring until fully incorporated. Spread the butter mixture onto the top side of each piece of bread.
25. Bake until golden brown and crispy, about 5 to 6 minutes. Serve warm with New Orleans Style S-O-S.
26. Yield: 4 to 6 servings
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