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.
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
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.
Nutrition
Nutritional values are approximate.
