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.
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.
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Garlic-Butter Texas Toast:
8 to 10 thick slices Texas toast bread
6 tablespoons unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 teaspoon dried parsley
1/4 teaspoon salt
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.
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.
Bake until golden brown and crispy, about 5 to 6 minutes. Serve warm with New Orleans Style S-O-S.
Yield: 4 to 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	806.29 Kcal (3376 kJ)
Calories from fat	343.22 Kcal
		% Daily Value*
Total Fat	38.14g	59%
Cholesterol	234.9mg	78%
Sodium	755.91mg	31%
Potassium	1144.78mg	24%
Total Carbs	25.35g	8%
Sugars	6.26g	25%
Dietary Fiber	2.92g	12%
Protein	86.2g	172%
Vitamin C	56.7mg	94%
Vitamin A	1.2mg	40%
Iron	27.5mg	153%
Calcium	64.8mg	6%

Amount Per 100 g
Calories	158.45 Kcal (663 kJ)
Calories from fat	67.45 Kcal
		% Daily Value*
Total Fat	7.49g	59%
Cholesterol	46.16mg	78%
Sodium	148.55mg	31%
Potassium	224.97mg	24%
Total Carbs	4.98g	8%
Sugars	1.23g	25%
Dietary Fiber	0.57g	12%
Protein	16.94g	172%
Vitamin C	11.1mg	94%
Vitamin A	0.2mg	40%
Iron	5.4mg	153%
Calcium	12.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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