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!!!
