Rich Little Poboy Recipes

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LITTLE JEWEL "IRISH CHANNEL" ROAST BEEF PO'BOY WITH DEBRIS GRAVY



Little Jewel

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield 9 to 10 servings

Number Of Ingredients 19

1/4 to 1/3 cup cayenne pepper (or more if you want it spicier!)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground black pepper
2 tablespoons salt, or to taste
1 tablespoon dried basil
1 tablespoon dried thyme
One 8- to 10-pound chuck roast
4 cups beef broth
One 355-milliliter bottle lager beer
2 tablespoons Worcestershire sauce
2 bay leaves
2 carrots, rough chopped
2 white onions, rough chopped
1 small bunch celery, rough chopped
1/4 pound (1 stick) butter
4 ounces all-purpose flour
One 14.5-ounce can beef stock, optional
Lettuce, tomato, pickles, mayonnaise, toasted split baguettes, onions and Louisiana-style hot sauce, for serving

Steps:

  • For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
  • Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
  • Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake "slow and low" until it is soft, 8 to 10 hours.
  • Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
  • For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
  • Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
  • New Orleans-style po'boy sandwiches are traditionally served "dressed". That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
  • You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
  • Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot "debris gravy". Eat it with an ice-cold beer for the authentic experience. Bon appetit!

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