Recipe courtesy of Lola Pokorny
Roast Beef Debris
- Level: Intermediate
- Yield: 30 servings
- Total: 13 hr
- Prep: 30 min
- Inactive: 30 min
- Cook: 12 hr
Ingredients
1 good-quality French bread loaf
Softened butter
Mayo, as needed
Creole mustard, as needed
1 red onion, sliced
1 head lettuce, shredded
1 tomato, sliced
Salt and ground black pepper
Roast Beef and Gravy, recipe follows
Roast Beef and Gravy:
One 22-pound whole inside round
Salt and ground black pepper
All-purpose flour
Directions
- Cut open the bread, spread on some butter and toast. Build your debris with desired amount of mayo, mustard, red onion, lettuce and tomato. Don't forget to salt and pepper your tomato. Place the warm Roast Beef on top and top with Gravy. Enjoy!
Roast Beef and Gravy:
- Preheat the oven to 225 degrees F. Place the beef in large pan or roaster, fat-side up. Salt and pepper liberally. Put 1-inch water in the bottom of the pan and cover tightly with foil. Bake for 12 hours.
- Remove the beef from the pan and place on a large cutting board. Try to use one with a drip well. Allow the beef to rest at least 30 minutes so that the juices will redistribute. Set aside the juices to cool and reserve for the gravy. The roast will be super tender and all will become debris. Be sure to remove all fat, veins and tendons. All leftovers can be frozen for later use.
- Separate the beef fat from the juices. Place about half of the fat in a heavy-bottomed saucepot and melt with a low heat. Freeze the remainder for later use.
- Use just enough flour to soak up the fat. You are now making a roux. Allow the flour to cook, stirring continually, to brown slightly. Add salt and pepper. Careful, you can always add salt. Add about half of the juice from the beef and stir. This will thicken. Adjust as needed. Taste and adjust seasoning as desired. Again, freeze the remainder for later use.