Tujagues Brisket Po Boy Sandwich Recipes

TUJAGUE'S BRISKET PO' BOY SANDWICH

Steps:

• 1. In heavy pot brown brisket well in hot oil. Set aside.
• 2. In same pot brown onion, garlic, carrot. Add brisket back to pot with tomatoes, bell pepper, celery, dried chili, bay leaves parsley, thyme, allspice peppercorns liquid smoke, balsamic vinegar and stock to cover.
• 3 Cover Pot with aluminum foil and then lid. Simmer 3 hours till brisket is fork tender but not falling apart.
• 4. Transfer brisket to pan and let stand. Then slice into large chunks or 1/4 inch thick slices.
• 5. Boil the stock down till about half, Strain, and put brisket back in the liquid.
• 6. Slice thin or shred the brisket and put on a french roll, open-toasted and smeared with Creole horseradish sauce. Include some of the onions and bell peppers from the pan.
• You can serve the brisket with it's gravy or with creole horseradish sauce, as a main dish, an appetizer or in a brisket sandwich. It's all good!

BRISKET SANDWICH

Steps:

• Preheat the oven to 200 degrees F.
• For the homemade dry rub:.
• On a parchment paper-lined baking tray, put the garlic, ginger, shallots, and onions and bake in the oven 4 hours, or until dried. Using a food processor, reduce into a powder with the brown sugar, salt, and pepper. Set aside.
• Coat the brisket with the spice mixture. Cover and keep in the refrigerator overnight to marinate and flavor the meat.
• For the apple barbecue sauce:.
• In a large bowl, mix together the onion, chipotle pepper, garlic, ketchup, honey, molasses, soy sauce, Worcestershire sauce, lemon juice, salt, and pepper, to taste.
• Preheat the oven to 350 degrees F.
• Place the brisket, fat-side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 4 hours or until fork-tender.
• Transfer the brisket to a cutting board and keep warm.
• Strain and pour the sauce in a stockpot and let reduce for about 10 minutes on medium high heat until thick. Remove excess fat.
• Cut the meat with a sharp knife against grain, to desired thickness.
• To assemble:.
• Garnish onion buns with the meat, sauce, tomatoes, lettuce and top with deep-fried onion rings.
• Cook's Notes:.
• You can buy dried onions and garlic from grocery stores instead of preparing it. The apple barbecue sauce is a recipe on its own and very versatile. It can be used as a dip, as a sauce or as a glaze for other meats like chicken, pork, etc.
• The brisket can be served on its own and served with mashed potatoes and vegetables.
• Brisket can also be sliced and frozen for later use.
• Make the brisket the day before and reheat for best flavor.

SOUTHWESTERN PULLED BRISKET SANDWICHES

Steps:

• Season the beef generously with salt and pepper, to taste.
• Heat a large, heavy skillet over medium-high heat.
• Add the oil and heat just until beginning to smoke.
• Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
• Transfer the meat to the slow cooker; leave the skillet on the heat.
• Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
• Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
• Stir in water and pour the mixture over the brisket.
• Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
• Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
• To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
• Remove and discard bay leaves.
• Pile the meat on sandwich buns and serve with jalapenos.
• (This is also great rolled up in tortillas.).

SHRIMP PO BOY SANDWICH

Steps:

• Prepare the shrimp according to package directions.
• Place shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.

THE OSPIDILLO CAFE OYSTER PO' BOY SANDWICH

Steps:

• Drain the oysters and dry them with paper towels. Salt them lightly and dust them in the flour. Lay them out on a platter or baking sheet and allow them to sit for about 10 minutes.
• Melt the Crisco in a large skillet over medium-high heat.
• Mix the soda water and the beaten eggs together with a fork and then begin dipping the oysters, first in the egg blend and then roll them in the bread crumbs. Don't crowd the frying oysters in the skillet and allow them to fry for about one minute per side. Remove the cooked oysters to a plate covered with paper towels to collect any excess oil. When they are all fried, cover them with aluminum foil so they'll stay warm.
• Pour off the oil from the skillet but do not wipe it out. Grill the opened buns in the skillet, two at a time, until the insides have grilled to a light golden brown.
• Slice the tomato thin and remove any heavy stems from the lettuce.
• Lay out the grilled buns and layer on oysters, tomato, and lettuce. Generously spread tartar sauce on the inside (grilled side) of the top of each bun. Cut each sandwich on the diagonal and serve with hot french fries and catsup as a side dish.

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.

PO BOY BREAD

Steps:

• Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
• This can be used then or refrigerated for up to 3 days.
• Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
• Cover bowl and let sit for 20 minutes.
• Add salt and knead for 8 to 10 minuts until smooth.
• Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
• Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
• Divide into 4 pieces. Roll into baguettes about 16 inches long.
• Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
• Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
• Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
• Remove to a cooling rack and allow to cool for 20 minutes before slicing.