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1
Rub beef all over with Creole seasoning.
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2
Place a heavy braising pan or wide casserole over medium heat and melt butter.
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3
Add beef and brown well on all sides.
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4
Add onions, carrots, garlic, bay leaves and pepper flakes.
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5
Saute until vegetables are slightly softened, about 5 minutes.
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6
Add hot sauce, Worcestershire sauce, stock and tomatoes with their juices.
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7
Cover and cook, turning occasionally, until beef is very tender and almost falling apart, about 3 hours.
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8
Remove meat from pan and cut across grain into slices about 1/2-inch wide.
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9
Break into small pieces, shredding and crumbling meat slightly.
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10
Set aside in a large bowl.
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11
Remove bay leaves from pan and discard.
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12
Add about 1/2 cup vegetables to bowl of meat.
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13
Strain remaining broth into a clean saucepan, and boil until reduced to 3 cups.
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14
Adjust salt to taste, add gelatin mixture, and pour into bowl of meat.
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15
Pour meat mixture into one 10-cup terrine, pate pan or loaf pan, or 2 or 3 smaller pans.
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16
Cover and refrigerate until well chilled and firm, at least 12 hours.
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17
Serve as an appetizer with a sliced baguette, or sprinkle with vinegar and eat like a pate with cornichons, or season with salt and pepper and use as a sandwich filling.
