Author: Mike

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!

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.

Slap Ya Mama Cajun Seasoning from Louisiana, Original Blend, No MSG and Kosher, 8 Ounce Can, Pack of 3

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.

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5 from 1 vote

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

Keyword beef, Creole, sandwich

Prep Time 30 minutes minutes

Cook Time 9 hours hours 30 minutes minutes

Total Time 10 hours hours

Servings 8

Calories 980kcal

Author Based on a recipe from Louisiana Kitchen and Culture magazine

Equipment

• Dutch Oven

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

I also love these sandwiches made with mayonnaise instead of the comeback sauce.

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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