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In a large Dutch oven over medium-high heat, add oil and sear the roast on each side for 5 minutes. Remove the roast and set aside. Add in the onions and let sauté for 5 minutes or until tender. Add in garlic and cook for an additional minute. Add 1/4 cup of the beef broth and deglaze the bottom of the pot with a wooden spoon.
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Strain the braising liquid through a fine-mesh sieve set over a large bowl. In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, until blond in color.
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Directions. Cut some slits across the top of the roast as long and slightly deeper than the salt pork strips. Combine half the garlic, 1 cup of the onions, the salt, and black pepper, and press into the slits. Then press the salt pork into the beef and tie it securely with string. Try to make an evenly shaped roast to help with the braising.
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This recipe is pretty much a dump and let the slow cooker do the work recipe. Place the chuck roast in the slow cooker. Sprinkle dry ingredients on top of the roast. Then top with sauces. Pour beef broth into bottom of the slow cooker, around the roast. Put on lid and cook for 8 hours on low. Once done remove and shred.
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Heat oil over medium-high heat in a medium Dutch oven. Sprinkle beef with salt, pepper, and garlic powder. Brown the beef for about 3 minutes per side. Remove beef from Dutch oven and set aside. Add onion to the grease in the Dutch oven and cook 1 minute. Add tomato paste and thyme and stir into onions.
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Cook the beef for 8 to 9 hours on LOW or 4 hours on HIGH. Continue with the recipe as directed. If you don't have a slow cooker or a pressure cooker, use a Dutch oven and cook the beef either on the stove or in the oven at 300°F for 3 hours. Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley.
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Preheat oven to 325°F. Trim the roast, then liberally season all sides with salt and pepper. (Pictures 1 - 3) Heat oil in an oven safe dutch oven over medium heat, then sear the meat on all sides. The roast should be lightly browned on the outside, but still raw in the middle.
Slow Cooker Roast Beef Debris Recipe Soulfully Made
Preheat the oven to 225 degrees F. Place the beef in large pan or roaster, fat-side up. Salt and pepper liberally. Put 1-inch water in the bottom of the pan and cover tightly with foil. Bake for.
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Prep Time :30m. Cook Time :2:0 h. Ready In :2:30 h. Add to Recipe Box. This dish contains most of the variety meats that Cajuns call Debris or Bouee. It consists basically of the organs such as liver, heart, kidneys, tripe, spleen (melt), the honeycomb (la platin), brain, lungs and sweetbreads (pancreas). There are two kinds of sweetbreads.
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Fill each bread loaf with about 1 cup Roast Beef Debris and tomato, lettuce, pickles, and Cajun Seasoning as desired. Roast Beef Debris. Preheat oven to 325°. In a medium enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add beef to Dutch oven; cook until browned, about 3 minutes per side.
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Directions. Using the tip of a sharp paring knife, make 20 evenly spaced small slits, about 1 ½ inches deep, all over the pot roast. Insert the garlic cloves as deep into the slits as possible. Season the roast on all sides with the salt and pepper. Preheat the oven to 300°F. Heat a 6-quart Dutch oven over high heat.
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Taste and adjust seasonings as needed. Preheat the oven to 325 degrees F. While the gravy is simmering, remove the roast from the refrigerator and slice it into very thin slices. Set aside approximately 1 cup of the gravy. Place one layer of roast beef into a 9 x 9 inch baking dish and top with a scoop of the gravy.
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Once the beef is super tender, carefully remove the roast from the slow cooker and shred the meat when cool enough to handle. Discard the fat and return the shredded meat to the gravy in the slow cooker. Mix to combine. Preheat the oven to 400°F. Warm the bread in the oven for 3 to 5 minutes to crisp up the exterior.
Slow Cooker Roast Beef Debris Recipe Soulfully Made
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.
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Step 3. Season to taste with salt, black pepper, and red pepper or Season-All. Slice the onion, bell pepper and celery and combine with the variety meats. Add the vinegar to the mixture of the seasoned meats; mix well. Put all in a Ziploc bag and refrigerate overnight; turning every now and then.
Slow Cooker Roast Beef Debris Recipe Soulfully Made
Add ½ packet of dried onion soup, Italian dressing mix, or Ranch Buttermilk dressing mix. Add roast back into the sauce. Cook in 325 F degree oven for a minimum of 3 hours until fork tender. Remove meat from the pot and set aside in another skillet or plate. Using 2 forks, shred the beef.
