Jan 19, 2011

Debri Sandwiches

Debri Sandwiches

1 Beef Chuck Roast  2 to 3 lbs.
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper to taste
Garlic powder
Vegetable oil for browning roast.
1 onion diced
1 stalk of celery diced
2 Cups beef stock
2 Tbsp Worcestershire Sauce  or one tsp Worcestershire powder
1 Tbsp hot sauce  more if you like it hot

Season the Roast very liberally on all sides with the salt & black pepper and garlic powder. In either a slow cooker or pressure cooker, heat the oil and carefully add the roast, brown  on all sides.  Add the onions and celery,  add the stock. Add the remaining ingredients. Cook in crock pot on low covered for 3-4 hours or until the meat falls apart. In the pressure cooker add two cups liquid and cook for  50 minutes.
For the Debris Gravy:
Slice the meat into very thin slices, let the meat fall apart.  Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the sliced meat warm. Cook gravy until thickened. Season to taste with salt and pepper.
For the Po’ Boy Sandwich:
Shredded Lettuce
Roast Beef (see above)
Debris Gravy
French Bread

Slice bread lengthwise and dress the bread with mayonnaise, add shredded lettuce. Pile on the roast beef and drizzle the debris gravy over meat. Put top of bread back on, serve with plenty of napkins.

The best debri sandwich I have ever had was at Mother's in New Orleans.

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