Little Jewel Irish Channel Roast Beef Poboy With Debris Gravy Recipes

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GARLIC-STUFFED ROAST BEEF FOR PO'BOYS

Provided by Food Network

Time 11h30m

Yield beef for about 10 po'boys

Number Of Ingredients 6



Garlic-Stuffed Roast Beef for Po'boys image

Steps:

  • Preheat the oven to 350 degrees F.
  • Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan.
  • Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight.
  • The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.

16 ounces peeled California garlic
5 pounds choice rump roast
2 tablespoons salt
2 tablespoons freshly ground black pepper
1 quart water
Serving suggestion: Leidenheimer French Bread (or any French bread), cut into 6-inch or 10-inch rolls, split and toasted; mayonnaise, lettuce, dill pickle and tomato slices for dressing the sandwiches

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



Roast Beef Po' Boy With Debris Gravy Recipe image

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

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

ROAST BEEF DEBRIS

Provided by Food Network

Categories     main-dish

Time 13h

Yield 30 servings

Number Of Ingredients 12



Roast Beef Debris image

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.

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

SWANSONANDREG; ROAST BEEF WITH GRAVY

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 12 servings

Number Of Ingredients 3



Swansonandreg; Roast Beef with Gravy image

Steps:

  • Place the beef into a roasting pan. Roast at 350 degrees F for about 1 hour or until the beef is cooked through, basting occasionally with 1/2 cup stock. Remove the beef from the pan and keep warm. Pour off any fat, reserving 1 tablespoon drippings.
  • Stir the drippings and flour in the roasting pan. Gradually stir in the remaining stock. Cook and stir over medium heat until the mixture boils and thickens. Season to taste, if desired. Serve the gravy with the beef.

3 1/2- to 4-pound boneless beef bottom round roast or chuck pot roast
1 3/4 cups Swanson® Beef Stock
3 tablespoons all-purpose flour

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