3 ways with DEBRIS

If you’ve ever eaten a roast beef po’ boy in New Orleans, you know that the best versions leave you up to your elbows in gravy. You’ll know you’ve found a good one based on the number of napkins you use. It’s a messy yet exquisite experience.

This style of roast beef, known as “debris,” is achieved by braising beef with a luscious gravy until it