ROAST BEEF PO' BOY WITH DEBRIS GRAVY RECIPE
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
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
NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY
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
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.
SLOPPY ROAST BEEF PO' BOY
Steps:
- Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper.
- Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.
- Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.
- Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper.
SHREDDED ROAST BEEF POBOYS
Quick and easy recipe! I got this recipe from a family member and it has quickly become a household favorite! You can also add bar b q sauce to make it a little different!
Provided by june lou and the ba
Categories Lunch/Snacks
Time 9h10m
Yield 12 sandwiches, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- .Wash Roast in cold water.
- Season roast lightly with your seasoning of choice then place it in a hot skillet and brown on each side! (Do not season to much as the beefer upper is pretty salty already).
- Place the roast in a large crockpot and pour the whole 4 oz bottle of B-V The Beefer Upper Broth and Sauce on top of the roast!
- Pour enough water in the crock pot to cover the roast completely.
- Cook for 8 hours on medium heat.
- Remove roast from the crock pot and remove the fat and shred with a fork.
- Pour gravy into a medium pot and add mixture of cornstarch and water to the gravy and simmer until desired consistency! ( make sure that you mix the cornstarch and water in a cup before pouring and be sure not to add to much because it will make the gravy slimy if you do).
- After the gravy is ready add your shredded roast!
- If you choose to add barbq sauce do not use all the gravy as it will be to watery.
NEW ORLEANS STYLE SLOPPY ROAST BEEF POBOY (EASY!!)
If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :)
Provided by Irishcolleen
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Have the deli slice the roast beef very thin, but not shaved.
- Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
- Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
- Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
- Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
- Serve with french fries. :).
SLOW COOKER ROAST BEEF PO-BOYS
Roast Beef Po-boys - crusty french bread stuffed with juicy, fall-apart tender roast beef that's been slow cooking for hours, topped with lettuce, mayonnaise and lots of gravy. Good and sloppy, just like they make 'em in New Orleans. | www.zagleft.com
Provided by Joanie Zisk
Categories Main Dish
Time 8h25m
Number Of Ingredients 14
Steps:
- Pat the beef dry with paper towels and season both sides with the creole seasoning.
- Heat a heavy skillet over medium-high heat. Add the oil to the pan.
- Place the roast in the pan and sear until golden brown on both sides; about 8 minutes per side. Remove the roast from the pan and transfer to a plate.
- Place the sliced onions, celery and carrots in the bowl of the slow cooker.
- Put the roast on top of the vegetables.
- Using the tip of a sharp knife, make five small slits about 1-inch deep all over the roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
- Add the beef broth, salt, pepper and bay leaf to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours.
- *TO ASSEMBLE*
- Spread a generous amount of mayonnaise on both pieces of bread. Top with shredded meat and gravy. Serve with shredded lettuce and tomatoes, if desired.
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