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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don’t use much. | 3. 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. | 4. 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. | 5. For the Debris Gravy: | 6. Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy. | 7. 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. Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick. | 8. For the Po’ Boy: | 9. 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. | 10. Shredded Lettuce (or Cabbage a la Mothers). | 11. Mayonnaise. | 12. Roast Beef (see above). | 13. Debris Gravy. | 14. 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. | 15. Grab a stack of napkins, a cold beer and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2 1/2	lb		2040.0046	0.0	217.3738	130.107
garlic clove	2		sliced	-	-	-	-
kosher salt				-	-	-	-
black pepper				-	-	-	-
cayenne pepper				-	-	-	-
lard	3	tablespoons		346.36800000000005	0.0	0.0	38.4
onion	1		Diced	28.0	6.537999999999999	0.77	0.07
carrot	1		Diced	20.5	4.79	0.465	0.12
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
water				0.0	0.0	0.0	0.0
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
sauce	1	tablespoon		29.55	0.8220000000000001	1.5495	2.238
thyme	2	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
kosher salt black pepper				-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
water	1 1/2	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
garlic powder				-	-	-	-
bread				-	-	-	-
lettuce			shredded	-	-	-	-
mayonnaise				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.