Louisiana Roast Beef Recipes

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NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY



New Orleans Style Roast Beef Debris Poboy image

New Orleanians define "debris" (day-bree) as the extra tender little bits of beef that fall off a beef roast as it's cooking in the oven, all mixed into a garlicky and spicy beef gravy. Mother's Restaurant in New Orleans is known as the home of the famous debris po-boy.

Provided by Blue Plate Mayonnaise

Number Of Ingredients 12

1 boneless beef chuck roast (3 to 4 pounds)
10 cloves garlic, cut in half lengthwise
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 cups beef stock or packaged low-sodium beef broth, plus more if necessary
6 (6-inch) lengths poboy bread (or Italian or French bread)
1 cup Blue Plate® Mayonnaise
6 slices fontina or provolone cheese
Thinly shredded iceberg lettuce
Sliced tomato
Louisiana-style hot sauce or Tiger Sauce®

Steps:

  • MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don't be afraid to let the roast get very brown - this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.

LOUISIANA ROAST BEEF



Louisiana Roast Beef image

Provided by Kitchen Crew

Categories     Roasts

Number Of Ingredients 11

1/4 c onions, finely chopped
3/4 tsp black pepper
1/4 c celery, finely chopped
3/4 tsp minced garlic
1/4 c bell peppers, finely chopped
1/2 tsp dry mustard
2 Tbsp unsalted butter
1/2 tsp ground cayenne
1 tsp salt
4 lb boneless sirloin roast
1 tsp white pepper

Steps:

  • 1. In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
  • 2. Place roast in a large roasing pan, fat side up.
  • 3. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
  • 4. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
  • 5. Bake uncovered at 300 until a meat thermometer reads about 160 for medium doneness, about 3 hours.
  • 6. For rarer roast, cook until thermometer reads 140.
  • 7. Serve immediately topped with some of the pan drippings if you like.

LOUISIANA ROAST BEEF



Louisiana Roast Beef image

This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.

Provided by Dreamgoddess

Categories     Roast Beef

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup onion, chopped very fine
1/4 cup celery, chopped very fine
1/4 cup bell pepper, chopped fine
2 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon white pepper
3/4 teaspoon black pepper
3/4 teaspoon garlic, Minced
1/2 teaspoon dry mustard
1/2 teaspoon cayenne, Ground
4 lbs boneless beef sirloin

Steps:

  • In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
  • Place roast in a large roasting pan, fat side up.
  • With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
  • Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
  • Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
  • For rarer roast, cook until thermometer reads 140F.
  • Serve immediately topped with some of the pan drippings if you like.

Nutrition Facts : Calories 698.9, Fat 49.5, SaturatedFat 20.6, Cholesterol 212.8, Sodium 552.4, Carbohydrate 1.8, Fiber 0.5, Sugar 0.6, Protein 58.3

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