Recipe

Roast Beef Po-boys With Debris Gravy Nawlins Style Recipe

	Susana / All my dishes 1 year, 9 months ago Grab a stack of napkins, a cold beer and enjoy Prep:300m Cook:240m Servings:6	Susana
	juicy authentic

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Ingredients

For the Roast:

1 Beef Chuck Roast (this one was 2 ½ pounds)

2 Garlic Cloves thinly sliced

Kosher Salt & Black Pepper

Cayenne

3 Tbsp Lard or Vegetable Oil

1 Small Onion, Diced

1 Small Carrot, Diced

1 Cup Beef Stock

1 Cup Chicken Stock

Water if necessary

2 Tbsp Worcestershire Sauce

1 Tbsp Hot Sauce

2 Sprigs Fresh Thyme

1 Fresh Bay Leaf

Kosher Salt and Black Pepper to taste

Directions

Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom.

Stuff the sliced garlic into the slits.

Season the Roast very liberally on all sides with the Salt & Black Pepper.

Season with Cayenne to your taste - I don’t use much.

Heat the fat in a heavy bottomed Dutch Oven over high heat.

When the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down.

Brown very well on all sides, without burning it.

Remove to a plate.

Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots.

Cook until the onions just start to brown.

Place the roast back in the pan, then add the stocks.

Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast.

Add the remaining ingredients.

Bring to a boil, then back down to a simmer.

Simmer covered for 3-4 hours or until the meat falls apart by staring at it.

For the Debris Gravy:

Carve the meat into very thin slices.

It will be hard to do and will fall apart, that is good.

All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.)

Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface.

Keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap.

Bring the gravy to a full boil and reduce until it coats the back of a spoon.

Season to taste with salt and pepper.

For the Po’ Boy:

New Orleans Style French Bread

(Po’ Boys are generally about 9-10 inches long per sandwich.

Cut the bread 3/4 of the way through leaving a hinge for slightly, easier eating.

Shredded Lettuce

Mayonnaise

Roast Beef (see above)

Debris Gravy

Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves.

Place about a cup of Shredded Lettuce on the bottom half.

Cover the lettuce with a generous portion of the “sliced” Beef.

Drown the beef with Debris Gravy.

-Susana

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Comments

cabincrazyone 1 year, 9 months ago said:
Sounds great!
When I'm carving the roast all the debris is poked into my mouth when anyone present is looking the other way.
When I make these po-boys I'll save it for the gravy. :^)

susana 1 year, 9 months ago said:
Cabbie, That's what I "used" to do, but now - it's all gravy bound for these wonderful sandwiches. I hope you enjoy them. Did you rate me?
-Susana