Chef Kevin Belton shows how to make a New Orleans roast beef debris po-boy. Debris is the roast sliced into itty-bitty pieces and soaked in gravy.
Here's the recipe:
Roast Beef Debris Po'boy
Ingredients:
3 Tbsp. vegetable oil
1 (3¾-pound) boneless chuck roast, trimmed
1½ tsp. kosher salt
1 Tbsp. Creole seasoning
Flour for dusting roast
4 cups beef broth
1 onion, chopped
1 / 4 cup tomato paste
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
4 cloves garlic
1/2 cup parsley, chopped
French bread
Mayonnaise, lettuce, tomatoes, pickles
Directions:
Preheat oven to 325 degrees.
In a medium cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt, Creole seasoning and lightly dust with flour. Add beef to Dutch oven; cook until browned, about 3 minutes per side. Remove beef from pot and add broth, onion, tomato paste, Worcestershire sauce, hot sauce and garlic. Return beef to pot, spooning some of the liquid over beef.
Bake, covered, until very tender, about 2½ hours. Place beef on a cutting board. Let stand for 10 minutes. Shred beef and place 1 cup beef in cooking liquid in pot. Bring to a boil over medium-high heat; boil until slightly thickened, about 10 minutes. Remove from heat; stir in shredded beef and parsley.
Cut desired length of French bread. Slice open add roast beef debris and dressing of your choice.
