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Ingredients

• 1 beef shoulder roast, about 5 pounds
• 1/4 pound piece salt pork, sliced into 1/4-inch strips
• 8 garlic cloves, minced
• 3 cups finely minced Vidalia onions
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• String
• 1/4 cup lard or bacon drippings
• 1 tablespoon Emeril's ESSENCE Creole Seasoning (see below)
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 6 carrots, diced
• 6 ribs celery, sliced
• 3 cups mushrooms, diced
• 1 tablespoon minced parsley
• 3 sprigs fresh thyme
• 1 spring fresh marjoram
• 1 cup Malbec wine
• 2 to 3 quarts beef stock, boiling
• 2 beef marrowbones
• Pinch or two of cayenne pepper
• EMERIL'S ESSENCE CREOLE SEASONING:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Description

Braised Roast Beef Debris

Emerils