We are cooking up some Cajun classics this week at Bruno’s Riverchase Village. Come by Friday afternoon from 4:30-6:30 and sample delicious Seafood Gumbo made in house by our Store Director, Mark Hamilton. (Yes, he is a Saints Fan)
Try your hand at this easy and mouthwatering recipe. Chuck Roast is in our Meat Market daily at an everyday low price. Pick up your freshly baked New Orleans Bread in our bakery and get ready for the compliments coming your way!
Cathy Borden for Bruno’s Supermarkets
Roast Beef Po’ Boy with Debris Gravy Recipe
For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme or a half teaspoon dried.
1 Bay Leaf
Kosher Salt and Black Pepper to taste
Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast on all sides with the Salt & Black Pepper. Use Cayenne to your taste
Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap. Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season resulting gravy to taste with salt and pepper.
For the Po’ Boy:
New Orleans Style French Bread Po’ Boys are generally about 9-10 inches long per sandwich. Cut the bread 3/4 of the way through leaving a hinge.I find the hinge makes for slightly, easier eating since this is a juicy sandwich.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy
Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the "sliced" Beef. Drown the beef with Debris Gravy.
Grab a stack of napkins, a cold beer and enjoy!
**Note – To make this a Ferdi Special a la Mother’s, add Good quality sliced ham underneath the Beef!
