Parasol's Roast Beef Po' Boy Sandwich
- Ready In:
- 2 lbs beef, chuck roast, bottom round, whatever
- 1⁄2 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon fresh ground black pepper
- 1 tablespoon kosher salt
- 1⁄4 cup vegetable oil
- 1 teaspoon Kitchen Bouquet
- 4 cups beef broth, reserved from boiling the beef
- 2 cups shredded lettuce (must be shredded)
- sliced tomatoes
- creole mustard
- dill pickle, sliced
- 1 loaf French bread, cut in half lengthwise and then halved to make 2 sandwiches
- 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.
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