Issue Date: April, 2010
Serves: Makes 6 Po-Boys
Pairings:
Courtesy of:

for Louisiana Cookin' by Mother's Restaurant

Ingredients:

• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1/2 teaspoon dried thyme
• 1 4-5 pound bottom round roast, untrimmed (ask your butcher to leave some of the fat for cooking purposes)
• brown craft paper or brown bag paper with no print to wrap around the roast
•  2 medium yellow onions, quartered
• 3 medium carrots, halved
• 3 celery ribs, halved
• 2 whole garlic heads, halved with skins on
• 12 cups beef stock (or enough to cover three-quarters of the meat)
• 6 10-inch sections New Orleans-style French bread, cut in half horizontally
• your favorite sandwich condiments

Instructions:

Preheat oven to 350ºF.

Combine dry seasonings and rub outside of roast thoroughly.

Wrap roast completely in brown paper and place in 12x10x6 roasting pan. Scatter the onions, carrots, celery and garlic to the bottom of the pan. Pour beef stock into pan until it covers three-quarters of the roast. Place in oven and cook until internal temperature reaches 175 degrees or until the outside of the roast begins to fall apart, at least 2 to 3 hours. It may take longer depending on the calibration of your home oven.

 Remove from oven and slice as thinly as possible. Strain the pan gravy and put the sliced roast and the little bits (the debris) back into the pan gravy. 

 When ready to serve, assemble generous portions of the roast beef between slices of French bread and dress with your favorite condiments.Mother's debris po-boy features sliced roast beef, debris, and gravy, dressed with mayonnaise, Creole mustard, yellow or French mustard, and pickles.