Contributed by Catsrecipes Y-Group

  • Source: River Road Recipes IV
  • Serves 8

Ingredients Edit

Directions Edit

  1. Combine the roast and onion quarters with enough water to cover in a large stockpot.
  2. Season liberally with salt and pepper.
  3. Bring to a boil; reduce heat.
  4. Cook for 1 hour.
  5. Drain.
  6. Reserve 3 cups of the broth.
  7. Cool slightly.
  8. Chill the reserved broth and roast in refrigerator for 4 hours.
  9. Cut the chilled roast into 1 inch thick slices and skim fat from broth.
  10. Heat oil in large pan over medium heat and stir in the flour.
  11. Cook for 2 minutes, stirring constantly.
  12. Add the green onions, celery, parsley and tomatoes and brown sugar; reduce heat.
  13. Simmer for 10 minutes, stirring frequently.
  14. Add the Tabasco, Worcestershire, minced garlic and minced onion and mix well.
  15. Bring to a rapid simmer.
  16. Simmer for 1 hour, stirring occasionally.
  17. Add the reserved beef and mix gently.
  18. Cook just until heated through.
  19. Serve with New Orleans-style French bread baguettes.
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