Mother’s restaurant at Polydras and Tchoupitoulas Streets is a New Orleans landmark since 1938. http://www.mothersrestaurant.net/history_facts.html
“Debris” refers to shredded roast beef that has been moistened with pan drippings and/or simmered extra long so it absorbs more gravy and seasonings resulting in tender, falling-apart meat with lots of juicy flavour.
- 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
- 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.
Courtesy: Louisiana Cookin′