Saturated in its own juices after braising until fork-tender, the shredded, garlic-infused roast beef and its drippings are the main event for this decadent po-boy. Originally named for the French word for débris (meaning “scraps” or “remnants”), it referred to bits of leftover meat that fell into the drippings during roasting. For this recipe, the beef is seared first to develop caramelized flavor, with mayonnaise helping the process along. The soft French bread is the ideal home for the tender meat and its juices, a natural sponge that sops up every drop. Taken over the top with melted provolone or fontina cheese, this fully dressed sandwich isn’t for the dainty—it’s a three-napkin affair.
Debris Po-Boy
Makes 6 servings
Ingredients
- 1 (3- to 4-pound) boneless beef chuck roast
- 10 cloves garlic, cut in half lengthwise
- 1¼ cups Blue Plate Mayonnaise, divided
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 3 cups beef stock, plus more if needed
- 2 (12-inch) French bread loaves
- 6 slices fontina or provolone cheese
- Thinly shredded iceberg lettuce
- 6 slices tomato
- Louisiana-style hot sauce (optional)
Instructions
- Preheat oven to 350°F. Using the tip of a sharp paring knife, make 20 evenly spaced small cuts, about 1½ inches deep, all over roast. Insert garlic cloves as deep into the cuts as possible. Rub all sides of roast with ¼ cup mayonnaise, and season on all sides with salt and pepper.
- Heat oil in a large Dutch oven over high heat. Add roast, and sear 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. Reduce heat to low, carefully add stock, and cover with lid. Transfer to oven, and cook until beef is tender and shreds easily with a fork, 2 hours 30 minutes to 3 hours.
- Using 2 forks, pull apart beef into thin shreds, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices (see Note).
- Preheat broiler.
- Cut each bread loaf in half lengthwise, and cut each half into 3 equal portions. Spread cut sides of bread with remaining 1 cup mayonnaise.
- Place bottom halves on a baking sheet, and top with shredded meat; drizzle with extra drippings. Top meat with cheese slices. Broil just until cheese melts, 2 to 3 minutes. Remove from oven.
- Top with shredded lettuce and tomato slices; sprinkle with hot sauce, if desired. Top with top halves of bread. Serve immediately.
- Note: The chuck roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve. If prepared in advance, heat it in a 200°F oven, covered with foil, until warm.
