re: "Debris" Roast Beef Poboys -Pictures on Pg. 2

its called debris cause of how it falls apart into the gravy

as opposed to the sliced stuff

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I'm kiddin around. Never had that type of debris. Sounds good though.

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Yeh man.... I'm there with you

And yeh.... It's delicious. I haven't made it in years cause no one will eat it. I love hearts and livers.

that was my assumption also

Yep, first time I heard the word it was described as the tiny bits and pieces that fall off as it's cooking

The roast beef poboys were made and consumed! And I have to say, they almost couldn't have turned out better. I kind of combined the two recipes posted in this thread (Nola cuisine and the Emeril's one). The flavor was right on the money and my wife said they were better than any we had eaten during the time we lived in NOLA (though she might be biased ).

I started out with just under 3 lbs of choice Chuck beef.


I cut little holes all over it then stuffed them with garlic (I used the better part of a head) and seasoned liberally with salt and pepper.


The next step was browning it in my dutch oven.


I then removed the beef and threw some vegetables in the food processor. I used 1 onion, 1 bell pepper, and 1 carrot. I browned these veggies in the fat from the beef.


Next I put the beef back in the dutch oven and covered it with stock (1/3 beef, 1/3 chicken, 1/3 water). I also added Worcestershire sauce, thyme, and a couple of bay leaves at this point. I threw the top on and threw it into the oven at around 300 for just over 3 hours. This is a picture of it half way done.


And here it is closer to the finish line


I pulled the meat out and put it onto a plate. I then boiled the gravy for a few minutes to help it thicken up a bit. I hit the bread with some mayo and provolone cheese and threw it in the oven for a minute so the cheese would begin to melt.


Here is the money shot! (It tasted MUCH better than it looks)



I did use a local market for the bread, and they did an ok job. It was soft on the inside and crispy on the out, only problem was it was a little bit too thick. This made it harder to eat and an even messier meal than normal. Overall, this hit the spot though and I will be making them again. Nothing like the food from back home to bring back some memories.

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Have an upvote. IWEI.

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Second that.

After thinking on it, I decided I would prefer to use my cast iron dutch oven as well. It gave me a great result!