top of page
  • Writer's pictureTommy Centola

Roast Beef Debris

It is said that Mother's restaurant coined the term debris when it comes to roast beef. Next week, I have two recipes coming that uses debris. Here's the base recipe


3 tablespoons canola oil

1 (3 3/4-pound) boneless chuck roast, trimmed

1 1/2 teaspoons kosher salt

1 teaspoon ground black pepper

4 cups beef stock

1 cup sliced yellow onions

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

4 cloves garlic


Preheat oven to 325℉

In a medium cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add beef to Dutch oven; cook until browned, about 3 minutes per side. Remove beef from pot; add stock, onion, tomato paste, Worcestershire, hot sauce, and garlic. Return beef to the pot, spooning some of the liquid over beef.

Bake, covered, until very tender, about 2 1/2 hours. Place beef on a cutting board. Let stand for 10 minutes. Shred beef; place 1 cup of beef in cooking liquid in pot. Bring to a boil over medium-high heat; boil until slightly thickened; about 10 minutes. Remove from heat; stir in shredded beef.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

65 views0 comments

Recent Posts

See All

Comments


bottom of page