Rich garlicky beef pan gravy with bits of falling-apart tender roast beef, affectionately known as debris (pronounced DAY-bree) in New Orleans, takes this classic roast beef po’ boy over the top. Be sure to have plenty of napkins for this messy-good sandwich.
See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!
- For the Beef:
- 2 tablespoons vegetable oil
- 1 beef chuck roast (about 2½ lb.)
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 3 garlic cloves, smashed
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Roast Beef Po’ Boy with Debris:
- 4 French rolls, 8-inch, split horizontally, warm
- ¼ cup mayonnaise
- 2 cups shredded iceberg lettuce
- ¼ cup sliced red onion
- ¼ cup sliced dill pickles
- 1 Preheat oven to 300°F.
- 2 Heat oil in heavy Dutch oven or roasting pan; add beef and sear until well browned on all sides over medium-high heat. Remove beef and set aside.
- 3 Reduce heat, add celery, onions, bell peppers and garlic to pan dripping and saute for 3 minutes; add chicken broth and deglaze pan.
- 4 Add seared beef to pan, cover and braise in oven for 3½ to 4 hours; remove from oven, uncover and cool beef in braising liquid for 30 minutes.
- 5 Remove cooled beef from braising liquid and slice. Strain braising liquid and reserve.
- 6 Melt butter in heavy sauce pan; add flour and cook over medium-low heat for minutes, whisking constantly until roux is golden brown. Slowly add strained braising liquid to roux, whisking constantly until thickened.
- 7 Add sliced beef to pan, cover and heat in preheated oven at 350°F for 30 minutes.
- 8 For Po’ Boys:
- 9 Slice French rolls in half lengthwise for sandwiches; spread mayonnaise evenly over both sides of each roll.
- 10 Portion sliced roast beef and debris (gravy) over bottom half of each roll; dress with shredded lettuce, red onion and pickles, if desired.