Creole Beef Debris Po Boy

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!

Creole Beef Debris Po Boy

I served the Creole 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.

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!

Creole Beef Debris Po’Boy

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.
Course Main
Cuisine Creole
Prep Time 30 minutes
Cook Time 9 hours 30 minutes
Total Time 10 hours
Servings 8 -12
Calories 980kcal

Ingredients

For the Creole beef debris

For the po’boys

  • 4 loaves French bread halved lengthwise
  • Kaw-Cajun Comeback sauce
  • 2 tomatoes sliced
  • 1/2 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.

Nutrition

Calories: 980kcal | Carbohydrates: 26g | Protein: 72g | Fat: 67g | Saturated Fat: 40g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 1247mg | Potassium: 1718mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1302IU | Vitamin C: 41mg | Calcium: 126mg | Iron: 9mg

Nutritional values are approximate.

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