Creole Rub For Beef Food

CREOLE SEASONING BLEND

Steps:

• In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB

Steps:

• Combine rub ingredients. Rub evenly over steaks.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.

ROBERT'S BRISKET RUB

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

DAVID'S CREOLE BEEF DAUBE

Steps:

• 1. Cut chuck roast into large chunks, nothing specific just larger than bite sized.
• 2. Follow the link below for both the can of tomato sauce, then separately for the tomato paste. This eliminates the bitterness that the can puts into the contents. Remember only to purchase high end sauce and paste, it will be less bitter from the beginning and you will have a much better final dish. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html
• 3. Chop onions, celery, bell pepper, parsnips, carrots, potatoes and garlic set asside
• 4. In a deep heavy pot put about 2 tablespoons of canola oil on med high heat. Once hot start to brown the chunks of chuck. Brown on all sides and set aside. Continue until all beef is browned. DO NOT EMPTY THE POT. These wonderful drippings will add lots of flavor to your Daube in the next step.
• 5. After chuck is browned, take the chopped up parsnips, carrots and potatoes and brown in the beef drippings, then set aside. If you have previously made your roux add it now, If not scrape out everything you can from the pot and put in a dish for use later. Now make your roux and make it VERY DARK!
• 6. Now you have made your roux in the cleaned pot, or if you made some previously put in pot and bring to hot temp. Once the roux is ready add the aromatics and chopped garlic, cooked until tender.
• 7. Now add the saved drippings and mix well. Then add the browned potatoes, carrots mix to the hot roux then mix well. Next add the browned chuck. Add the tomato sauce, tomato paste and bay leaves and mix well. Cook this about 10 minutes, mixing every couple of minutes.
• 8. Once mixture is hot add both cups of wine then mix well and allow to simmer for about 10 minutes mixing every couple of minutes. Now add 1 large container of beef broth and stir. You will only add from the beef broth in the ingredients that you will actually need to use. You probably will only use 1 1/2 of the containers of broth. I just want you to have enough on hand that you don't need to add any water, only the broth. You want the total liquid to just cover, at the level of pots contents if you go over a bit that's ok. It will cook down. If needed add more beef broth as this cooks down. You don't want to over do the liquid in this dish. When finished the liquid needs to be thick. Cook for about an hour after everything is in the pot, stirring occasionally. Always stir from the bottom of the pot to keep anything from sticking.
• 9. This dish cooks down best if you keep it covered between steps above but isn't necessary. Make sure you stir regularly, always stirring from the bottom

CREOLE BEEF CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

CREOLE STYLE SMOKED BABY BACK RIBS

Steps:

• The Rub: Combine all ingredients in a small bowl and mix well.
• Pat all sides of the baby back ribs generously with the rub.
• Place in a sealable plastic bag and refrigerate for at least 5 hours.
• The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
• Reduce slightly over medium heat for 5-10 minutes.
• Stir in the Tabasco to taste.
• This can be refrigerated until ready to use, but reheat before serving.
• Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
• For a gas grill, preheat the grill to high on one side leaving the other side off.
• If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
• Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
• After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.