Cooking With Chicago Chefs: Jimmy Bannos Serves Roast Beef Debris Po' Boys | NBC Chicago
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Cooking With Chicago Chefs: Jimmy Bannos Serves Roast Beef Debris Po' Boys

The "debris" refers to extra moist pieces of beef that fall off while it's cooking

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    NEWSLETTERS

    Chef Jimmy Bannos, who owns Heaven on Seven, shows NBC Chicago's LeeAnn Trotter how to make a traditional Louisiana "roast beef debris po' boy." (Published Thursday, March 19, 2015)

    In a new weekly segment, NBC Chicago teams up with Chicago chefs for a lesson in cooking. This week, learn how to make "roast beef debris po' boys" with Jimmy Bannos, the chef and owner of Heaven on Seven.

    The "roast beef debris po' boy" is a typical Louisiana submarine sandwich. The "debris" in this recipe refers to the extra moist pieces of beef that fall off in the pan while it's cooking.

    Ingredients

    2 lb beef chuck roast

    1/4 cup olive oil

    1 stalk celery cut in half and then quarters

    1 carrot peeled, cut in half and then quarters

    4 cans Campbell's onion soup

    32 oz. chicken stock

    1 T onion powder

    1 T garlic powder

    1/2 cup all purpose flour

    1/4 cup Wondra flour

    4 cups shredded cabbage

    4 sliced roma tomatoes

    1/2 cup mayonnaise

    2 sliced whole dill pickles

    3-foot-long French or Italian loaf

     

    Instructions

    Pre-heat oven to 450 degrees

    Place heavy Dutch oven with lid over high heat

    Take the roast and rub the Cajun seasoning, onion powder, garlic powder and flour

    Put olive oil in the Dutch oven

    Put roast in the oven and let it brown on both sides

    Throw in carrots and onions

    Pour onion soup and chicken stock to cover

    Bring to a boil

    Place cover on and place in oven

    Decrease oven temperature to 375 degrees and cook until the meat falls apart (3 to 4 hours)

    If the gravy needs to be thickened, stir in Wondra flour until desired thickness

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