Debris Fries Recipe

Prepare and sear

Pat the beef trimmings dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 2 tablespoons oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the beef until deeply browned on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate and reserve.

Sauté aromatics

Reduce heat to medium, add the chopped onion, carrot and celery to the pot. Sauté until softened and lightly browned, about 6–8 minutes. Add the smashed garlic and cook 30 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and braise

Pour in the red wine (if using) to deglaze the pan, scraping up browned bits. Let the wine reduce by half (2–3 minutes). Return the seared beef to the pot. Add beef stock, Worcestershire sauce, thyme sprigs, bay leaf, remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer, then cover and braise gently on low stovetop or in a 325°F (160°C) oven until the meat is very tender, 2–2.5 hours.

Shred and reduce

When tender, remove beef to a cutting board and shred with two forks into small irregular pieces (debris). Strain the braising liquid into a saucepan, pressing on solids to extract juices; discard solids, reserve 2.5 cups of strained liquid for the gravy. Return shredded beef to the pot and keep warm in a small amount of cooking liquid (about 1/2 cup) while you make the pan gravy.

Make a roux

In the saucepan with the 2.5 cups reserved braising liquid, melt 2 tablespoons unsalted butter over medium heat. Sprinkle in 2 tablespoons flour and whisk constantly for 1–2 minutes to cook the raw flour taste and make a light brown roux.

Finish gravy

Gradually whisk in the strained braising liquid until smooth. Bring to a simmer and cook until thickened to a gravy consistency, about 4–6 minutes. Taste and add soy sauce or extra Worcestershire to deepen flavor (about 1 tsp). Adjust salt and pepper to taste. If gravy becomes too thick, thin with up to 1/2 cup water or stock.

Combine with debris

Stir the shredded beef debris into the gravy until well coated. Keep warm over low heat; the mixture should be saucy but not soupy (add extra stock if needed).

Prepare fries

Cook fries according to package instructions or your preferred method. For oven: toss fresh fries with 2 tbsp oil, spread in a single layer on a baking sheet, and roast at 425°F (220°C) for 25–30 minutes, turning once, until crisp and golden. For frozen fries, follow package time and temperature until very crisp. For deep-fry: fry at 350°F (180°C) until golden and crisp, drain on paper towels and season with flaky salt.

Assemble debris fries

Arrange cooked fries on a large serving platter or individual plates. Spoon a generous portion of the hot beef debris and brown gravy evenly over the fries. Immediately sprinkle 1 cup shredded cheese over the sauced fries so it melts from the heat; if needed, place under a broiler for 1–2 minutes to fully melt and lightly brown the cheese.

Finish and serve

Scatter sliced green onions over the melted cheese. Add a few dashes of hot sauce if desired and finish with flaky sea salt to taste. Serve hot and encourage diners to shovel debris and gravy with the fries.