For the Roast:
1 Beef Chuck Roast (this one was 2-1/2 pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or 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
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste
Do not to pierce all the way to the bottom. Stuff the sliced garlic into the
slits. Season the Roast very liberally on all sides with the Salt & Black
Pepper, season with Cayenne to your taste, I don’t use much. 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 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. As you can see I made mine a bit
smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge
(as seen in the background of the pic.) I find the hinge makes for slightly,
easier eating. 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!
This Roast will make about 4 very generous Po’ Boys.