HOT ROAST BEEF SANDWICH | PO BOY STYLE
Perfectly tender, slow cooker roast beef, served over crusty white bread with sandwich toppings piled high!
Provided by Kelly Anthony
Categories Main Course
Time 5h55m
Number Of Ingredients 13
Steps:
- Pat the roast dry with a paper towel and sprinkle with seasoning and 2 tablespoons of flour. Rub all over to evenly adhere.
- Add the oil to a very large, rimmed sauté pan or Dutch oven over medium-high heat and allow to come to temperature. Add the roast to the pan and sear for about 4 minutes on both sides, or until it develops a nice crust. Remove from the pan and set aside on a plate.
- Reduce the heat to medium, add the diced onion to the pan and sauté, stirring often. Cook the onion for 3-4 minutes, or until just softened. Sprinkle the remaining 2 tablespoons of flour over the onions and stir to coat.
- Add about half of the beef broth one big splash at a time, stirring until completely incorporated after each addition. Once half of the broth has been incorporated, add the salt and pepper and allow to come to a simmer. Simmer for a few minutes, or until thickened slightly.
- Add the beef, along with all of its juices, to your slow cooker. Pour over the sauce, along with the remaining broth. Set your slow cooker on the high heat setting and cover. Cook for 4 hours, then remove the beef and shred it. Add the shredded beef back to the slow cooker, and continue to cook (uncovered) for 1 1/2 hours more, stirring occasionally.
- Cut your bread for sandwiches (if necessary). If you'd like to toast your bread, preheat the oven to 400°. Once the oven comes to temperature, place the bread on a baking sheet and bake for 4 minutes or until lightly toasted.
- Remove bread from the oven, slather with mayonnaise (if using), add a generous serving of shredded roast beef and desired toppings. Serve and enjoy!
Nutrition Facts : Calories 446 kcal, Carbohydrate 14 g, Protein 36 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 826 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LITTLE JEWEL "IRISH CHANNEL" ROAST BEEF PO'BOY WITH DEBRIS GRAVY
Provided by Food Network
Categories main-dish
Time 8h50m
Yield 9 to 10 servings
Number Of Ingredients 19
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!
GARLIC-STUFFED ROAST BEEF FOR PO'BOYS
Provided by Food Network
Time 11h30m
Yield beef for about 10 po'boys
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan.
- Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight.
- The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.
ROAST BEEF PO-BOY SANDWICHES
I got this recipe from gumbopages.com...can't wait to try it! (Based on LSU Tiger's review, I removed the salt.)
Provided by puppitypup
Categories Lunch/Snacks
Time 4h20m
Yield 10-12 sandwiches, 10-12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 827.3, Fat 59.2, SaturatedFat 23.6, Cholesterol 171.1, Sodium 970.8, Carbohydrate 11.8, Fiber 2.2, Sugar 4.6, Protein 45.6
PARASOL'S ROAST BEEF PO' BOY SANDWICH
Nola Cuisine did the groundwork here by deconstructing the sandwich from an episode of Guy Fieri's Diners, Drive-Ins and Dives where he featured Parasol's and their signature sandwich. This is as about as close as you can get to the real thing so enjoy. But if you ever do find yourself in the Big Easy, make sure to plan a visit to Parasols and pay homage to the King of Po' Boys. For the uninitiated a Po' Boy is a traditional Louisiana sandwich, somewhat like a sub sandwich. But what makes it so different from a regular sub, grinder, hero, hoagie, wedge, zep, torpedo, bocadillo or roll? The bread. Some may argue but Po' Boys must be made with fresh baked French bread. This alone separates this sandwich from the also ran's.
Provided by Timothy H.
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 4952.2, Fat 359.9, SaturatedFat 140.4, Cholesterol 449.5, Sodium 8032.3, Carbohydrate 318.3, Fiber 14.3, Sugar 13.6, Protein 107.5
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Cuisine AmericanCategory BeefServings 8Total Time 8 hrs 10 mins
- Place roast in slow cooker. In a bowl, add the beef broth with Cajun/Creole Seasoning and Brown Gravy Mix. Whisk together and pour over the roast.
- Cook on LOW for 8 to hours or on HIGH for about 4 1/2 hours. Remove roast from slow cooker and shred.
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