I was watching man v food the other day and he went to Mothers in New Orleans. I was looking to try to replicate their roast beef sandwich. They said that the beef was slow roasted and that the au jus that they used was simply the drippings from the roasted meat. It also looked they were carrots, celery, and onions in the pan. I would imagine some garlic also. I guess what I'm looking for is what is the best cut to use for a roast beef sandwich and what is the process for making au jus from scratch. If all of that juice came from the beef alone it must have been a pretty fatty cut.
roast beef for sandwiches
- Thread starter Gerry D.
- Start date
Gerry, Kevin has a nice write up for Au Jus here.
Dave from Denver
TVWBB Wizard
Mmmm Mothers. Sounds like the Ferdi Special.
Roast Beef with "debris" which is the pure dripping au jus you described.
Roast Beef with "debris" which is the pure dripping au jus you described.
Edwin Vickers
TVWBB Fan
I love a New Orleans 4 napkin roast beef po-boy. Most resaurants there use deli roast beef packed wet (with au jus). They simply slice it thin and warm it in the au jus. For the most beef flavor available, I use a chuck roast. I brown the exterior and place it on a layer of onions and garlic to pot roast. After I shread the roast and return it to the pot. Makes a messy 4 napkin roast beef po-boy.
Craig Castille
TVWBB Wizard
I use eye round, and slice it very thin in a meat slicer.
Paul Berman
TVWBB Member
I like eye of round as well because it is generally uniform in shape (cylindrical) so it all gets done at the same time. And it has a good "beefy" taste.
I found a recipe that I'm going to use as a jumping off point.
Roast Beef Po’ Boy with Debris Gravy Recipe
For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste
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, I don’t use much.
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. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy
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 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!
I have a problem with sticking to recipes. I plan to buy a chuck roll and cut it into two or three pieces and use this method somewhat. I plan on finishing it in the oven and not on the stove top.
Roast Beef Po’ Boy with Debris Gravy Recipe
For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste
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, I don’t use much.
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. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy
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 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!
I have a problem with sticking to recipes. I plan to buy a chuck roll and cut it into two or three pieces and use this method somewhat. I plan on finishing it in the oven and not on the stove top.