Prep 20 mins
Cook 4 hrs
This is my version of a New Orleans Tradition. Roast Beef with Debris Gravy. Served of Crusty French Bread with mayonnaise shredded lettuce and tomatoes. I like Swiss cheese and Ham better known as a "Ferdi Special" a la Mother's in the French Quarter. It is a tender sliced beef in a rich gravy. I hope you enjoy.
- 1 chuck roast (2.5 lb - 3.5 lb.)
- 5 garlic cloves, thinly sliced
- kosher salt
- black pepper
- 3 tablespoons lard
- vegetable oil
- 1 small onion, Diced
- 1 celery rib, Diced
- 1 small carrot, Diced
- 1 cup beef stock
- water, if necessary
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 2 tablespoons thyme, dried
- 1 fresh bay leaf
- kosher salt and black pepper
- 1⁄2 cup cold water
- 1⁄4 cup cornstarch
- 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, you might have extra, add them to the onion mixture.
- Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste.
- 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, celery and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stock. 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. remove meat to rest 15 minutes.
- strain broth, should be about 4 cups at least.
- For the Debris Gravy:(pronounced DAY-bree.).
- Carve the meat into very thin slices, set aside.
- All of the bits and pieces, that fall off are your Debris for the gravy.
- Mix the cold water and corn starch until smooth.
- Add all of the bits and chunks to your cooking liquid.
- Bring the gravy to a boil, add the cold water cornstarch mixture.Simmer 2 minutes more.Now add the sliced roast beef. Season to taste with salt and pepper. Simmer for 15-30 minutes more.
- 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.
- “Dressed”: Shredded Lettuce (or Cabbage a la Mothers),Mayonnaise, Tomatoes.
- 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 “chopped” Beef. Drown the beef with Debris Gravy. Grab a stack of napkins, a cold beer and enjoy!