Debris (pronounced duh-BREE) refers to the tender bits of beef that fall off a roast into the pan drippings and gravy while the roast is cooking in the oven. In New Orleans, it is often served on po-boys, but I like it over grits.
The Recipes Issue
Chef Chad’s Roast Beef Debris & Grits
Ingredients
4 cloves of garlic, diced
1 (4-pound) boneless chuck roast, trimmed
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons canola oil
1 teaspoon garlic powder
1 medium yellow onion, sliced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried thyme
1 teaspoon hot sauce
Directions
Preheat the oven to 325°F.
Using a sharp paring knife, make small cuts, about 1½ inches deep, all over the chuck roast. Insert garlic chunks into the cuts.
Generously season the roast on all sides with salt, pepper and garlic powder.
In a Dutch oven or large skillet, heat oil over high heat. When oil is hot, sear the roast until it is dark brown on all sides, 4 to 6 minutes per side. Set roast aside.
Place sliced onions in the Dutch oven and cook for 1 minute.
Add beef broth, Worcestershire sauce, bay leaf, thyme and hot sauce. Stir. Bring to a boil, then reduce heat to low. Simmer for 3 minutes.
Return roast to the Dutch oven. Pour the liquid mixture over the roast.
Cover the Dutch oven with a lid and place it in the preheated oven; bake the roast for at least 3 hours. The roast is ready when the meat is fork tender and falls apart easily.
Transfer roast to a cutting board; let it rest for 10 minutes.
Return the Dutch oven to the stove. Bring the liquid in the Dutch oven to a boil over medium-high heat and cook until reduced by half. Remove from heat.
Shred the beef and mix it back into the liquid in the Dutch oven.
Spoon beef and gravy over grits and serve.
