Roast Beef Po Boy Sandwiches Recipes

PARASOL'S ROAST BEEF PO' BOY SANDWICH

Steps:

• 1. Trim the beef of any excess fat and cut into large chunks. Place the beef into a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 1 hour or so. Remove the meat and place it into the fridge, reserving the broth.
• 2. In a separate pot, bring 4 cups of the broth to a boil. Whisk in the flour a little bit at a time until well blended and no lumps remain. Next whisk in the garlic powder, salt, pepper, oil and Kitchen Bouquet until well blended. Reduce heat to a simmer and cook the gravy for about 20 minutes. Add more salt, and pepper if necessary.
• 3. Preheat the oven to 350°F Slice the cold beef into very very thin slices and against the grain if you can. Place the beef slices in a baking pan and cover with the gravy. Cook for 30 to 45 minutes or until the beef is so tender it just falls apart. Keep the oven on.
• 4. To make the Po' Boys, line both side of the bread with mayonnaise and Creole mustard. Then pile on the beef / gravy mixture, then the lettuce, then the tomatoes (maybe a little salt and pepper) Flip the top piece of the bread on and put the whole thing into the oven for just a couple of minutes or until the bread is a bit crispy and toasty.

ROAST BEEF PO-BOY SANDWICHES

Steps:

• Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking.
• In a pot broad and deep enough to hold the roast with room to spare for all the braising liquid, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough hot beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender.
• Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out.
• Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; the smaller you shred it, the more it'll be like the legendary "debris"), putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy.
• Serve on fresh, crisp crusted New Orleans-style French bread -- average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef po-boys dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but "mynez" (mayonnaise, that is) really is a must. I like mixing plenty of horseradish into my mayonnaise, by the way. Optionally, you could serve this as a plate lunch or dinner with vegetables and potatoes as well.

NEW ORLEANS STYLE SLOPPY ROAST BEEF POBOY (EASY!!)

Steps:

• Have the deli slice the roast beef very thin, but not shaved.
• Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
• Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
• Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
• Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
• Serve with french fries. :).