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1
Cut the beef into 2-inch pieces.
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2
In a medium bowl, combine the flour and Essence.
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3
Dredge the beef pieces in the flour and then lay them flat on a work surface or cutting board.
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4
Lightly pound the meat with a meat mallet to a thickness of about 1/4-inch.
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5
Turn the meat over and repeat the process, sprinkling lightly with the flour mixture if needed.
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6
Heat the oil in a large Dutch oven over medium-high heat.
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7
Add the meat in batches and brown evenly on both sides, 5 to 6 minutes per batch.
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8
Remove meat from the pan and continue with the remaining beef.
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9
When all the meat has been browned return the browned beef to the Dutch oven and add the onions and green bell peppers.
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10
Stir the mixture, scraping the bottom and sides of the pot to loosen any browned particles.
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11
Cook for 5 to 6 minutes, or until the vegetables are softened.
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12
Add the garlic, Worcestershire, bay leaves, salt, pepper, and cayenne.
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13
Cook mixture, stirring, for 2 minutes.
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14
Add the beef stock and bring mixture to a boil.
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15
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.
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16
Using a potato masher or a fork, shred the beef.
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17
Add the heavy cream and cook 1 to 2 minutes, until heated through.
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18
The sauce should be very thick.
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19
If not, cook uncovered until the sauce thickens.
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20
Serve hot over Garlic-Butter Texas Toast and garnish with fresh parsley.
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21
Bayou Blast Creole Seasoning Mix: Mix seasoning ingredients thoroughly.
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22
Garlic-Butter Texas Toast: Preheat oven to 350 degrees F and line a baking sheet with aluminum foil.
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23
Lay bread in a single layer on top of the aluminum foil.
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24
Place the butter in a mixing bowl and add the remaining ingredients, stirring until fully incorporated.
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25
Spread the butter mixture onto the top side of each piece of bread.
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26
Bake until golden brown and crispy, about 5 to 6 minutes.
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27
Serve warm with New Orleans Style S-O-S.
