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This Creole beef debris po boy came out absolutely outstandingly good. The meat is fall-apart tender with a deep beefy flavor that is boosted by a simple roux. The beef takes a while to cook, but it is oh so worth it, and as an added bonus, your house will smell terrific while it is cooking!
My picture does not do this sandwich justice. This is one messy sandwich. And that’s what I want, what I’m after.
Pot Roast On A Bun
This is the perfect cold-weather recipe. You’re rewarded in the end with the best sandwich meat you can find. Yeah, you could eat it more like a pot roast, but for me, the real winner is a po boy. I just cannot get enough of that great flavor and the delicious juice-soaked bread. It makes for a messy sandwich, and messy is always good!
I served the Creole beef debris po boy on toasted bread, topped with Chez John’s Kaw-Cajun Comeback sauce. It was a dripping, messy, fantastic sandwich. Remember my rule: the messier, the better and this sandwich is absolutely perfect. Like my Drunken Cajun chicken po boy.
- Original Cajun flavor: Slap Ya Mama Cajun…
- Season chicken and seafood: Use as chicken…
Also try my cube steak po boy. It’s a bit different but a whole lot of delicious! And so is my Oh Boy Po Boy!
This recipe is based on a recipe from Louisiana Kitchen and Culture.
Creole Beef Debris Po’Boy
Equipment
Ingredients
For the Creole beef debris
- 8 cups beef broth divided
- 1 cup vegetable oil divided
- ¾ cups all-purpose flour
- 6 pounds beef chuck trimmed and cut into chunks
- Creole seasoning
- 3 medium sweet onions chopped
- 1 large bell pepper chopped
- 3 ribs celery chopped
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- Hot sauce to taste (optional)
- 1 bunch green onions chopped
For the po’boys
- 4 loaves French bread halved lengthwise
- Kaw-Cajun Comeback sauce
- 2 tomatoes sliced
- ½ head iceberg lettuce shredded
- 1 red onion sliced thin
Instructions
For the Creole beef debris
- Preheat oven to 425 F.
- Warm all of the beef broth in a pot over low heat.
- Heat 1/2 cup of the oil in a large Dutch oven over medium heat.
- Sprinkle the oil with flour and whisk continuously, 15-20 minutes or until the roux has turned the color of chocolate.
- Slowly whisk in 6 cups of beef broth. Bring to a boil then reduce to a simmer and let simmer 5 minutes.
- Strain roux through a wire-mesh strainer and reserve.
- Wipe out the Dutch oven. Add remaining 1/2 cup of oil over medium-high heat.
- Working in batches, sprinkle chuck with Creole seasoning and sear until brown. Remove to a bowl or large plate.
- Add the onions to the Dutch oven along with 1 cup of water. Saute 12 minutes, stirring often.
- Add the pepper, celery and garlic.Saute 5 minutes.
- Add the tomato paste and hot sauce, if desired, and saute 3 minutes.
- Add remaining 2 cups of beef broth and stir, simmering, for 5 minutes.
- Add meat to pot.
- Add the roux mixture.
- Stir gently. Add water, if needed, to completely cover the meat.
- Cover the Dutch oven and bake for 20 minutes. Note: If your Dutch oven lid doesn’t fit tightly, cover the pot with a piece of aluminum foil and then add the lid.
- Reduce heat to 200 F and bake for 8 hours.
- Remove from oven. Skim off any fat on the top.
- Remove beef to a cutting board, let cool slightly, and shred.
- Bring gravy mixture to a boil and simmer for 20 minutes, stirring often, until thickened.
- Add the meat back along with the green onions.
- Stir and serve.
For the po’boys
- Lightly toast the bread, if desired.
- Slather the bread halves with the Comeback sauce. Don’t be shy with it.
- Add meat, tomatoes, lettuce and onions.Cut each loaf into 3 sandwiches.
- Serve with lots of paper towels.
Notes
Nutrition
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