Louisiana_Cookin_-_November_-_December_2019

1 (20-ounce) bag frozen waffl e-
cut sweet potato fries*
1 (8-ounce) block sharp white
Cheddar cheese, crumbled
2 cups Roast Beef Debris, heated
(recipe follows)
¼ cup chopped green onion
Garnish: crumbled sharp white
Cheddar cheese, Cajun seasoning

ONE Prepare sweet potato fries
according to oven package directions.
Top with cheese; bake until cheese
is melted. Spoon Roast Beef Debris
onto fries. Sprinkle with green onion.
Garnish with cheese and Cajun
seasoning, if desired.

*We used Alexia Frozen Waffl e Cut
Sweet Potato Seasoned Fries.

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MAKES 6 SERVINGS

presented by

LABEEFCOUNCIL.ORG

Roast Beef Debris

MAKES ABOUT 8 CUPS

3 tablespoons vegetable oil

1 (3¾-pound) boneless chuck

roast, trimmed

1½ teaspoons kosher salt

1 teaspoon ground black pepper

4 cups beef broth

1 cup sliced yellow onion

¼ cup tomato paste

1 tablespoon Worcestershire

sauce

1 teaspoon hot sauce

4 cloves garlic

ONE Preheat oven to 325°.

TWO In a medium 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. Remove beef from pot;

add broth, onion, tomato paste,

Worcestershire, hot sauce, and garlic.

Return beef to pot, spooning some of

the liquid over beef.

THREE Bake, covered, until very

tender, about 2½ hours. Place beef

on a cutting board. Let stand for

10 minutes. Shred beef; place 1 cup

beef in cooking liquid in pot. Bring

to a boil over medium-high heat;

boil until slightly thickened, about

10 minutes. Remove from heat; stir

in shredded beef.