Best Roast Beef Debris Recipes

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LITTLE JEWEL "IRISH CHANNEL" ROAST BEEF PO'BOY WITH DEBRIS GRAVY



Little Jewel

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield 9 to 10 servings

Number Of Ingredients 19

1/4 to 1/3 cup cayenne pepper (or more if you want it spicier!)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground black pepper
2 tablespoons salt, or to taste
1 tablespoon dried basil
1 tablespoon dried thyme
One 8- to 10-pound chuck roast
4 cups beef broth
One 355-milliliter bottle lager beer
2 tablespoons Worcestershire sauce
2 bay leaves
2 carrots, rough chopped
2 white onions, rough chopped
1 small bunch celery, rough chopped
1/4 pound (1 stick) butter
4 ounces all-purpose flour
One 14.5-ounce can beef stock, optional
Lettuce, tomato, pickles, mayonnaise, toasted split baguettes, onions and Louisiana-style hot sauce, for serving

Steps:

  • For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
  • Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
  • Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake "slow and low" until it is soft, 8 to 10 hours.
  • Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
  • For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
  • Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
  • New Orleans-style po'boy sandwiches are traditionally served "dressed". That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
  • You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
  • Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot "debris gravy". Eat it with an ice-cold beer for the authentic experience. Bon appetit!

ROAST BEEF PO' BOY WITH DEBRIS GRAVY RECIPE



Roast Beef Po' Boy With Debris Gravy Recipe image

This is a recipe I found on www.nolacuisine.com, which I adapted to make the gravy (as it didn't really have a flour slurry to thicken the gravy). Here is what is stated about the recipe: "There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po' Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po' Boy is Parasol's in the Irish Channel." "I've found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don't use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!"

Provided by diner524

Categories     Lunch/Snacks

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 24

2 1/2 lbs beef chuck roast
2 garlic cloves, thinly sliced
kosher salt, to taste
black pepper, to taste
cayenne pepper, to taste
3 tablespoons lard (or Vegetable Oil or bacon grease)
1 small onion, Diced
1 small carrot, Diced
1 cup beef stock
1 cup chicken stock
water, if necessary
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 sprigs fresh thyme
1 fresh bay leaf
kosher salt and black pepper
3 tablespoons flour
1 1/2 cups water (or more beef stock or broth)
salt, to taste
pepper, to taste
garlic powder, to taste
french bread roll, about 9-10 inches long
shredded lettuce
mayonnaise

Steps:

  • 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:.
  • Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy.
  • 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. Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick.
  • For the Po' Boy:.
  • New Orleans Style French Bread (Po' Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
  • Shredded Lettuce (or Cabbage a la Mothers).
  • 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.
  • Grab a stack of napkins, a cold beer and enjoy!

Nutrition Facts : Calories 552, Fat 27.8, SaturatedFat 11.8, Cholesterol 198, Sodium 727.5, Carbohydrate 12.5, Fiber 0.8, Sugar 3.2, Protein 63.1

SLOW COOKER ROAST BEEF PO'BOYS WITH DEBRIS GRAVY



Slow Cooker Roast Beef Po'Boys with Debris Gravy image

This recipe is more labor intensive than your normal crock pot recipe but the outcome is worth the effort. I can see preparing this one for a tailgate. My only suggestion is to add more meat because it will go fast!

Provided by Jillian Coleman

Categories     Roasts

Time 6h45m

Number Of Ingredients 28

FOR BEEF
2 1/2 - 3 lb beef roast
1 Tbsp olive oil
1/2 tsp kosher salt
1 tsp parsley flakes
1 tsp ground black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp ground oregano, dried
1 chopped onion
6 oz cremini mushrooms
3 clove garlic
8 oz amber beer
8 oz water
2 Tbsp chicken demi glace (Williams Sonoma or bouillons)
2 beef bouillon, cubes
FOR DEBRIS GRAVY
3 Tbsp all-purpose flour
3 Tbsp butter
1 tsp red wine vinegar
1 c water
FOR DRESSING
6 hoagie rolls, french bread, italian bread, or hero bread
thinly shredded or sliced lettuce
thinly sliced tomatoes
mayonnaise
thin sliced pickles pickles
hot sauce, if desired

Steps:

  • 1. In a small bowl combine: kosher salt, pepper, garlic powder, paprika and oregano.
  • 2. After trimming fat off meat (which we will use later use), rub all sides of meat with the dry rub ingredients. Allow to sit on meat about 15 minutes or until desired.
  • 3. In a heavy bottom skillet (or insert of slow cooker) heat olive oil. Place roast in pan and sear all sides until nice dark crust is formed (about 3-5 minutes each side). When finished remove from heat to a plate and cover with foil.
  • 4. In a food processor combine: onions, garlic cloves, parsley and mushrooms and puree until smooth.
  • 5. Add mushroom-onion mixture to pan (or slow cooker insert) and cook about 7-10 minutes until liquid has evaporated. If using the slow cooker insert remove mixture from insert for now.
  • 6. In pan used to cook these ingredients, deglaze with 8 oz amber ale and 8 oz water. Add demi-glaze and bouillon cubes. Stir to combine.
  • 7. In bottom of slow cooker insert place trimmed fat (fat side down).
  • 8. Add mushroom-onion mixture on top of trimmed fat and beef on top of mixture. Add any juices from meat to slow cooker as well. Finally, pour liquid from pan in slow cooker. Cook on high 6-7 hours until meat is tender.
  • 9. When meat has finished cooking. Remove meat to plate and cover with foil.
  • 10. In a sauce pan melt butter, when it begins to bubble add flour and stir to create a roux. It should be between a blond and brown roux.
  • 11. Strain liquid from meat and skim any fat or oil off top. Combine strained liquid, vinegar and about a cup of water with roux. Stir well. When well mixed, it can be combined with mushroom mixture and any meat that fell off and fat as desired.
  • 12. Shred meat.
  • 13. Combine shredded meat with gravy in slow cooker, cook another 15 mins. Keep warm until ready to serve.
  • 14. To assemble sandwich: place desired about of mayonnaise on bread, place layer of meat and gravy, followed by lettuce, thinly sliced tomatoes, pickles, and hot sauce if desired.

ROAST BEEF DEBRIS



Roast Beef Debris image

Provided by Food Network

Categories     main-dish

Time 13h

Yield 30 servings

Number Of Ingredients 12

1 good-quality French bread loaf
Softened butter
Mayo, as needed
Creole mustard, as needed
1 red onion, sliced
1 head lettuce, shredded
1 tomato, sliced
Salt and ground black pepper
Roast Beef and Gravy, recipe follows
One 22-pound whole inside round
Salt and ground black pepper
All-purpose flour

Steps:

  • Cut open the bread, spread on some butter and toast. Build your debris with desired amount of mayo, mustard, red onion, lettuce and tomato. Don't forget to salt and pepper your tomato. Place the warm Roast Beef on top and top with Gravy. Enjoy!
  • Preheat the oven to 225 degrees F. Place the beef in large pan or roaster, fat-side up. Salt and pepper liberally. Put 1-inch water in the bottom of the pan and cover tightly with foil. Bake for 12 hours.
  • Remove the beef from the pan and place on a large cutting board. Try to use one with a drip well. Allow the beef to rest at least 30 minutes so that the juices will redistribute. Set aside the juices to cool and reserve for the gravy. The roast will be super tender and all will become debris. Be sure to remove all fat, veins and tendons. All leftovers can be frozen for later use.
  • Separate the beef fat from the juices. Place about half of the fat in a heavy-bottomed saucepot and melt with a low heat. Freeze the remainder for later use.
  • Use just enough flour to soak up the fat. You are now making a roux. Allow the flour to cook, stirring continually, to brown slightly. Add salt and pepper. Careful, you can always add salt. Add about half of the juice from the beef and stir. This will thicken. Adjust as needed. Taste and adjust seasoning as desired. Again, freeze the remainder for later use.

ROAST BEEF PO BOY WITH DEBRIS GRAVY



Roast Beef Po Boy with Debris Gravy image

Delicious Po boy

Provided by barbara lentz

Categories     Beef

Time 4h10m

Number Of Ingredients 16

2 lb chuck roast
4 clove garlic minced
salt, pepper and cajun seasoning
3 Tbsp vegetable oil
1 small onion diced
1 small carrot diced
1 c beef stock
1 c chicken stock
water if necessary
2 Tbsp worcestershire sauce
1 Tbsp thyme leaves
1 bay leaf
1 Tbsp better than beef bouillon
4 sub buns
4 slice provolone cheese
mayonnaise

Steps:

  • 1. Season the roast with salt, pepper and cajun seasoning. Place the oil in a large dutch oven. Sear the roast on all sides. Remove the roast to a plate and set aside.
  • 2. Add the onion, carrots and garlic to the pot. Cook until softened a bit. Add the beef and chicken stock.. Place the roast back in the pot. Add the Worcestershire, Thyme, bay leaf and beef bouillon. Bring to a boil. reduce heat to low and cover. Cook 3 to 4 hours until the meat falls apart. Remove the meat from the pot and cut into pieces. With a immersion blender blend the cooking liquid. Strain the liquid through a fine mesh strainer into a fat separator. Keep the solids and add them back to the pot. Add the defatted stock back to the pot with the debris. Add the meat back to the pot. Bring to a boil and reduce to a simmer.
  • 3. Open the sub buns and pull some of the bread out of the middle of the top bun. Slather some mayo on the top bun. Lay the cheese over the mayo.
  • 4. Add the meat and gravy mixture over the cheese. Close the sub and serve with plenty of napkins

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