Text 8724, 81 rader
Skriven 2014-01-13 07:04:04 av Dave Drum (1:18/200.0)
Ärende: Chile 5121
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Beef Po'Boy w/Debris Gravy
 Categories: Sandwiches, Beef, Sauces, Chilies
      Yield: 4 Sandwiches
 
  2 1/2 lb Chuck roast
      2 cl Garlic; thin sliced
           Kosher salt & black pepper
           Cayenne
      3 tb Lard
      1 sm Onion; Diced
      1 sm Carrot; Diced
      1 c  Beef stock
      1 c  Chicken stock
           Water; as needed
      2 tb Worcestershire sauce
      1 tb Hot sauce
      2    Sprigs fresh thyme
      1    Fresh Turkish bay leaf
 
  Cut small slits into the roast, about every 3 inches, try
  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.
  
  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. Cut the
  bread 3/4 of the way through leaving a hinge. I find the
  hinge makes for slightly, easier eating.
  
  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 (or cabbage a la Mother's) 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.
  
  From: http://www.nolacuisine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... And the people did feast upon the lambs, and stoats ...
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