📝 About This Recipe
A true cornerstone of Crescent City soul food, the 'Debris' Po'boy is a masterpiece of patience and gravy. Unlike sliced roast beef, this version features slow-braised chuck that falls apart into the rich, dark pan drippings until it becomes a succulent, shreddy gravy-soaked marvel. Served on crusty French bread and 'dressed' in the traditional style, it is a messy, soulful, and unforgettable taste of New Orleans street food culture.
🥗 Ingredients
The Beef & Braise
- 3-4 pounds Beef Chuck Roast (well-marbled)
- 2 tablespoons Vegetable Oil (for searing)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 5-6 cloves Garlic (minced)
- 4 cups Beef Stock (low sodium)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Creole Seasoning (such as Tony Chachere's or Zatarain's)
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
The Assembly
- 2 large loaves New Orleans Style French Bread (crusty outside, airy inside)
- 1/2 cup Mayonnaise (Duke's or Blue Plate preferred)
- 2 cups Shredded Iceberg Lettuce (crisp and cold)
- 2 Beefsteak Tomatoes (thinly sliced)
- 1/2 cup Dill Pickle Chips
- to taste Crystal Hot Sauce
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Pat the beef chuck roast completely dry with paper towels and season aggressively on all sides with Creole seasoning and black pepper.
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2
In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef until a deep, dark brown crust forms on all sides, about 5-7 minutes per side. Do not rush this; the crust equals flavor.
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3
Remove the beef and set aside on a plate. In the same pot, add the onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 5-8 minutes, scraping the bottom of the pot to release the browned beef bits (the fond).
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4
Add the minced garlic and cook for just 1 minute until fragrant. Pour in the beef stock, Worcestershire sauce, thyme, and bay leaves, stirring to combine.
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5
Return the beef to the pot. The liquid should come about halfway up the side of the meat. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven.
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6
Braise for 3.5 to 4 hours, turning the beef every hour, until the meat is completely tender and falling apart at the touch of a fork.
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7
Remove the beef from the pot and place it in a large bowl. Using two forks, shred the meat into bite-sized chunks. Discard any large pieces of unrendered fat or the bay leaves.
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8
Skim the excess fat off the top of the remaining braising liquid. Place the pot on the stove over medium heat and simmer the gravy for 10-15 minutes until it reduces slightly and thickens.
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9
Return the shredded beef (the 'debris') to the gravy. Stir well so the meat absorbs the liquid. Keep warm over low heat while you prep the bread.
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10
Slice the French bread into 6-8 inch sections and split them lengthwise, leaving a 'hinge' on one side. Toast the bread lightly in the oven until the edges are golden.
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11
To assemble, spread a generous layer of mayonnaise on both sides of the bread. Add a heap of the debris beef, ensuring plenty of gravy soaks into the bread.
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12
Dress the sandwich with a handful of shredded lettuce, 2-3 slices of tomato, and a layer of pickles. Top with a few shakes of hot sauce, close the sandwich, and serve immediately with plenty of napkins.
💡 Chef's Tips
For the most authentic flavor, use Blue Plate Mayonnaise; it's a New Orleans staple. Don't trim the fat off the roast before cooking; that fat renders down to create the rich 'debris' gravy. If your gravy is too thin after reducing, whisk 1 tablespoon of cornstarch with cold water and stir it into the simmering sauce. Always toast your bread—it provides the structural integrity needed to hold the heavy, wet gravy without falling apart. This beef tastes even better the next day, so feel free to braise it a day in advance and reheat in the gravy.
🍽️ Serving Suggestions
Serve with Zapp’s Potato Chips (Cajun Dill or Voodoo flavor) for the ultimate crunch. A cold Barq's Root Beer or an Abita Amber lager pairs perfectly with the rich beef. Offer extra gravy on the side in a small bowl for 'dipping' if you like it extra messy. A side of Creole potato salad or creamy coleslaw helps cut through the richness of the roast beef.