Best Da Bears Bus Beef Roast Recipes

NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY

New Orleans Style Roast Beef Debris Poboy image

New Orleanians define "debris" (day-bree) as the extra tender little bits of beef that fall off a beef roast as it's cooking in the oven, all mixed into a garlicky and spicy beef gravy. Mother's Restaurant in New Orleans is known as the home of the famous debris po-boy.

Provided by Blue Plate Mayonnaise

Number Of Ingredients 12

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
10 cloves garlic, cut in half lengthwise
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 cups beef stock or packaged low-sodium beef broth, plus more if necessary
6 (6-inch) lengths poboy bread (or Italian or French bread)
1 cup Blue Plate® Mayonnaise
6 slices fontina or provolone cheese
Thinly shredded iceberg lettuce
Sliced tomato
Louisiana-style hot sauce or Tiger Sauce®

Steps:

MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don't be afraid to let the roast get very brown - this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.

BEAR'S GRILLED BEEF SHORTRIBS WITH AMY'S SWEET POTATO TRUJILLO TAMALES

Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales image

Provided by Ming Tsai

Categories main-dish

Time 3h45m

Number Of Ingredients 31

Ingredients

5 pounds short ribs
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 large onion, roughly chopped
2 large carrots, peeled, roughly chopped
6 cloves garlic
3 large slices ginger
4 whole Thai bird chiles
2 cups dry red wine
1 cup sweet soy sauce (kechap manis)
1/2 cup dark soy sauce
3 sprigs fresh thyme
1 to 2 quarts water to cover
1/2 cup chopped scallions
1/2 cup cilantro
Salt and black pepper to taste
Canola oil to cook
1/2 to 2/3 cup lard or duck fat/vegetable shortening
1 teaspoon baking powder
2 cups masa harina
1 teaspoon ginger powder
2/3 cup water plus extra
2 teaspoons salt
Corn husks, soaked and/or banana leaves
2 tablespoons butter
2 sweet potatoes*, fine 1/8-inch dice
2 minced shallots
Salt and black pepper to taste
1/2 cup white wine
1/2 cup chicken or vegetable stock

Steps:

Mix chile powder, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles. Deglaze with wine and reduce by 50 percent. Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning. The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent. Return ribs to sauce, keep hot and add scallions and cilantro
Use a mixer fitted with a paddle at high speed and beat lard with baking powder until fluffy. While still beating, add masa and ginger powder gradually. Slowly add the water and salt. Final consistency should be of soft cake batter and shape should hold a spoon. Test: float a teaspoon of the mix in water. Fold in sweet potatoes*. Fold tamales like usual, and place in a bamboo steamer. Steam until coo
In a non-stick skillet melt butter and saute the potatoes, shallots and season. Deglaze with wine and reduce completely. Add a little of the stock at a time, waiting for it to be fully absorbed before adding more. Cook until tender-firm. Check for

SPICED BEEF ROAST

Spiced Beef Roast image

Provided by Food Network

Categories main-dish

Time 3h43m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon ground allspice
2 teaspoons ground mace
1 teaspoon ground cloves
1 tablespoon ground black pepper
2 tablespoons sliced garlic
10 sprigs fresh thyme
350 ml (1/2 bottle) red wine
8 pounds rolled rib-eye roast, trussed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 large carrots, roughly chopped
2 medium onions, roughly chopped
1 head garlic, peeled and smashed
2 celery stalks, roughly chopped
6 sprigs fresh thyme

Steps:

Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
Preheat oven to 275 degrees F.
Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.