Original Creole Seasoning 
Street Corn Deviled Eggs
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Ingredients
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Olive oil
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2 lbs 7oz beef bottom round roast, cut into 3 even slices or cubed
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10 shallots, skin removed (2 reserved for paste)
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1/2 large orange pepper, cubed
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8 garlic cloves
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Tony’s Original Seasoning, to taste
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2 teaspoons Worcestershire sauce
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3/4 cup tomato sauce
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2 cups unsalted beef stock
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1 tablespoon brown sugar
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2 bay leaves
- Clear
Directions
- Add 2 shallots, orange pepper ,and garlic to a food processor or blender to create a veggie paste. Blend until smooth. Refrigerate until ready to use.
- Season your beef pieces evenly on both sides with Tony’s Original Creole Seasoning. Pat seasonings into the meat.
- Add olive oil to a large pot that has a lid (I add enough oil to cover the bottom of the pot). Bring to medium/high heat, then add in your seasoned beef. Cook for about 3-5 minutes each side or until a light crusting forms and the meat browns. Remove from pot.
- Add shallots to the same pot over medium/low heat. Sauté until lightly browned about 3 minutes.
- Add tomato sauce, veggie paste, beef stock, Worcestershire sauce, and brown sugar to the pot. Mix well and taste for any additional needed Tony’s Original Seasoning. Bring to a boil then add back in the seared meat. Top with bay leaves. Cover the pot and bring the heat down to low.
- Cook the beef in 30 minute intervals stirring the bottom of the pan every 30 minutes. I cook mine in total for about 1.5-2 hours. The beef is done when it is fork tender or cooked to your liking. If you would like your sauce a little thicker, raise the heat to high and cook for an additional 2-4 minutes.
- Break apart your beef as desired and serve warm over white rice and enjoy!
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