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Beef Debris Po’ Boy with Creole Aioli

This beef debris po’ boy recipe is a spin off the traditional, which is served dressed with mayo, lettuce & tomato. It boasts a Creole aioli, which is fantastic with the gravy created from the beef cooking for many hours in the crock pot. Debris refers to the bits and scraps of meat that are created from the slow-cooked roast beef. Use a slow-cooker or crock pot to achieve super moist, fall apart beef for this beef debris po’ boy. Turn it on low, and leave it for a minimum of 8 hours or overnight. All of the flavors meld together and create an out-of-this-world gravy. Use New Orleans style French bread (light and crispy) if you can get it, otherwise, use a French bread, just make sure you toast it before layering up with the beef, aioli & provolone. Serve hot and with lots of napkins.


5-6 lbs Bottom Round Steak
4 carrots
2 onions
3 stalks celery
10 cloves garlic, peeled
1 jalapeno
6 sprigs of thyme
1 bottle of red wine
salt and pepper

debris po boy

Chop carrots, celery, and onion and put into bottom of crock pot. Add garlic cloves and jalapeno. Season the beef with salt and pepper, and add it to the crock pot. Add wine and thyme to crock pot. Cook on slow overnight for at least 8 hours. Allow to cool. Shred the beef and allow to soak in juices until ready to serve. Re-heat.

Creole Aioli:

1 cup mayo
1/2 cup creole mustard
1/2 cup horseradish
3 tbsp. lemon juice
salt and pepper

Mix all together in bowl.

Put sandwich together with fresh bread. Add desired amount of gravy to moisten the beef and bread. Layer cheese on top of the hot debris. Top with Creole aioli.

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