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.
MAHONY'S BEEF PO' BOYS
Benjamin Wicks, proprietor of Mahony's Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. "Why don't people care about making great po' boys?" he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.
Provided by Sam Sifton
Categories dinner, lunch, one pot, main course
Time 3h45m
Yield Enough for 10 sandwiches
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
- Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
- Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
- Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.
NEW ORLEANS STYLE SLOPPY ROAST BEEF POBOY (EASY!!)
If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :)
Provided by Irishcolleen
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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. :).
ROAST BEEF PO' BOY WITH DEBRIS GRAVY RECIPE
This is a recipe I found on www.nolacuisine.com, which I adapted to make the gravy (as it didn't really have a flour slurry to thicken the gravy). Here is what is stated about the recipe: "There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po' Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po' Boy is Parasol's in the Irish Channel." "I've found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don't use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!"
Provided by diner524
Categories Lunch/Snacks
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
- Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don't use much.
- Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
- Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
- For the Debris Gravy:.
- Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy.
- Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid. Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick.
- For the Po' Boy:.
- New Orleans Style French Bread (Po' Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
- Shredded Lettuce (or Cabbage a la Mothers).
- Mayonnaise.
- Roast Beef (see above).
- Debris Gravy.
- Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the "sliced" Beef. Drown the beef with Debris Gravy.
- Grab a stack of napkins, a cold beer and enjoy!
Nutrition Facts : Calories 552, Fat 27.8, SaturatedFat 11.8, Cholesterol 198, Sodium 727.5, Carbohydrate 12.5, Fiber 0.8, Sugar 3.2, Protein 63.1
SLOPPY JOE PO' BOYS
I love sloppy Joes and po' boys so I had an idea to bring them together in one sandwich. The key to a po' boy is the New Orleans French baguette-I love the airy, chewy texture of that bread with the savory sloppy Joe filling. Crispy fried onions add a great crunch similar to what you'd get in a classic fried seafood po' boy.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a 9- to 11-inch skillet over high heat until hot, 30 seconds to 1 minute. Pour in the olive oil, wait until you see white smoke then add the beef. Press the beef into a flat disc with a spatula and cook undisturbed until brown, 2 to 3 minutes. Add the onions and garlic and cook, stirring occasionally, until the beef is brown all over. Start to break up the beef into small pieces with a wooden spoon. Stir and fold and continue to cook until the onion is translucent and the beef is browned on the outside but rare in the middle, 3 to 5 minutes.
- Add the ketchup, brown sugar, Worcestershire, mustard and soy sauce; cook and fold into the beef until mixed well and warmed through, about 2 minutes. Season with salt and pepper. Taste and adjust the seasoning, if necessary. If you feel the sauce is too thick, stir in a little chicken stock to thin it out. Remove from heat and prepare to build the po' boys.
- Pop the baguettes in a toaster oven until toasted, 1 to 2 minutes. Alternatively, preheat the oven to 350 degrees F and bake the baguettes on a baking sheet until toasted, 2 to 3 minutes.
- Remove and carefully cut each baguette in half crosswise then split them open lengthwise. Spread the mayo evenly across all the halves.
- Divide the sloppy Joe filling evenly among the bun bottoms. Top with cheese, tomato, lettuce and crispy onions. Add a few shots of hot sauce, if you like. Close the po' boys and enjoy!
More about "sloppy roast beef po boy recipes"
CLASSIC ROAST BEEF PO' BOY - NEW ORLEANS 'SLOPPY ROAST …
From youtube.com
SLOW COOKER ROAST BEEF DEBRIS PO' BOYS - SOUTHERN BITE
From southernbite.com
PO' BOY - WIKIPEDIA
From en.wikipedia.org
NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY RECIPE
From blueplatemayo.com
SLOPPY ROAST BEEF PO' BOY | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
SLOW COOKER ROAST BEEF PO-BOYS - ZAGLEFT - SHARING …
From zagleft.com
ROAST BEEF PO'BOY | EMERILS.COM
From emerils.com
PO BOY WITH SLOPPY ROAST BEEF - BIGOVEN.COM
From bigoven.com
HOT ROAST BEEF SANDWICH | ROAST BEEF PO' BOY - THE …
From theanthonykitchen.com
RECIPE: SLOW-COOKER ROAST BEEF PO’ BOYS | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
SLOPPY ROAST BEEF PO' BOY | PAULA DEEN
From pauladeen.com
5/5 (1)
ROAST BEEF DEBRIS PO' BOY RECIPE | JEFF MAURO | FOOD …
From foodnetwork.com
5/5 (21)Category Main-DishAuthor Jeff MauroDifficulty Easy
ROAST BEEF PO'BOY SANDWICHES - REAL MOM KITCHEN - BEEF
From realmomkitchen.com
ROAST BEEF PO' BOY RECIPE - SERIOUS EATS
From seriouseats.com
SLOPPY ROAST BEEF PO’ BOY – RECIPES NETWORK
From recipenet.org
ROAST BEEF PO BOY - BIGOVEN.COM
From bigoven.com
CLASSIC ROAST BEEF PO BOY - SLOW COOKER - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love