CREOLE KICK RECIPES

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.

Steps:

• Preheat oven to 325°F. Cook bacon in a large Dutch oven over medium, stirring occasionally, until it's browned and fat has rendered, about 8 minutes. Transfer bacon to a plate, and reserve drippings in skillet.
• Sprinkle roast with kosher salt and black pepper. Increase heat to medium-high. Add roast to Dutch oven, and sear until browned on 2 sides, about 12 minutes, carefully flipping halfway through. Transfer to a plate.
• Reduce heat to medium. Add onions, bell pepper, and celery to Dutch oven; cook, stirring often and scraping up browned bits from bottom of Dutch oven, until onions soften, about 6 minutes. Add tomato paste and garlic; cook, stirring constantly, until tomato paste turns a shade darker, about 2 minutes. Add wine, and bring to a simmer over medium. Simmer stirring occasionally, until it's slightly thickened and some of the alcohol burns off, about 3 minutes. Stir in stock, thyme sprigs, bay leaves, and cloves. Nestle roast and bacon back into Dutch oven along with any juices that have accumulated; bring to a simmer over medium, and then remove from heat.
• Cover and transfer to preheated oven, and braise 2 hours. Remove from oven; uncover and stir in carrots and turnips. Cover and return to oven; braise until meat and vegetables are tender, about 1 hour, 15 minutes. Remove from oven, and let rest 15 minutes. Transfer roast to a work surface, and shred into large pieces. Skim off fat from broth, and discard. Remove and discard thyme sprigs and bay leaves. Return shredded beef to Dutch oven, and then serve.