Everand Logo

Welcome to Everand!

  • Southern Cast Iron

    Laissez les Bon Temps Rouler!

    Nov 26, 2019 6 minutes
    PHOTOGRAPHY BY JIM BATHIE
    RECIPE DEVELOPMENT BY
    MELISSA GRAY

    ROAST BEEF DEBRIS PO’ BOYS

    Makes 8 sandwiches

    This classic Roast Beef Debris is cooked slowly for an amazingly tender result and then stuffed into pillowy French bread for the perfect roast beef sandwich.

    1 cup mayonnaise
    8 (6- to 8-inch) loaves French bread, split lengthwise
    Roast Beef Debris (recipe follows)
    Sliced tomato, shredded lettuce, dill pickle slices, and Cajun Seasoning (recipe on opposite page), to serve

    1. Spread mayonnaise onto one cut side of bread. Fill each bread loaf with about 1 cup Roast Beef Debris and tomato, lettuce, pickles, and Cajun Seasoning as desired.

    ROAST BEEF DEBRIS

    Makes about 2 quarts

    3 tablespoons vegetable oil
    1 (3¾-pound) boneless chuck roast, trimmed
    1 tablespoon kosher salt
    1½ teaspoons ground black pepper
    1 (32-ounce) carton low-sodium beef broth
    1 small yellow onion, sliced
    ¼ cup tomato paste
    ¼ cup Creole mustard
    1 tablespoon Worcestershire sauce
    1 teaspoon hot sauce
    4 cloves garlic, smashed

    You’re reading a preview, subscribe to read more.

    More from Southern Cast Iron

    Southern Cast Iron1 min read
    Pure Americana
    AB&I 1960S OR '70S This 12-inch skillet was made by AB&I, a pipefitting company in Oakland, California, and they produced a few skillets each with a different American scene on the back. AB&I is still around today, but they don’t make the skillets an
    Southern Cast Iron2 min read
    Cast Iron Care
    Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap— that’s up to you.
    Southern Cast Iron5 min read
    Good Ol’ Grits
    Makes about 8 servings 4 cups chicken broth1½ teaspoons kosher salt, divided1 cup yellow grits2 cups shredded fontina cheese½ cup half-and-half2 large eggs, lightly beaten1 (10-ounce) can tomatoes with mild green chiles, drained2 tablespoons unsalted

    Related Books & Audiobooks