Roast Beef Po Boy with Debris Gravy RecipeFrom susana 8 years ago
- For the Roast: shopping list
- 1 beef chuck roast (this one was 2 ½ pounds) shopping list
- 2 garlic cloves thinly sliced shopping list
- kosher salt & black pepper shopping list
- cayenne shopping list
- 3 Tbsp lard or vegetable oil shopping list
- 1 small onion, Diced shopping list
- 1 Small carrot, Diced shopping list
- 1 Cup beef stock shopping list
- 1 Cup chicken stock shopping list
- water if necessary shopping list
- 2 Tbsp worcestershire sauce shopping list
- 1 Tbsp hot sauce shopping list
- 2 Sprigs Fresh thyme shopping list
- 1 Fresh Bay Leaf shopping list
- Kosher salt and black pepper to taste shopping list
- For the Roast: shopping list
How to make it
- 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
- I find the hinge makes for slightly, easier eating.
- Shredded Lettuce (or Cabbage a la Mothers)
- 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.
- Grab a stack of napkins, a cold beer and enjoy!
- -Susana in Louisiana
The Cooksusana Mandeville, LA
The Rating7 people
YOU REALLY GOT MY MOUTH TO WATERING WITH THIS ONE, AND A COLD BEER TO BOOT! YOU GET THE 5 HELL YA FOR THIS ONE AND THE 5 FORKS AS WELL :)txbackyardcook in FORT WORTH loved it
I know what I'm going to get for lunch today LOL Great recipe Sue :)donman in Hammond loved it
That's just a beautiful thing! 5!dooley in Crossroads loved it
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