Parasol's Roast Beef Po' Boy Sandwich

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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 tomato
• mayonnaise
• creole mustard
• dill pickle, sliced
• 1 loaf french bread, cut in half lengthwise and then halved to make 2 sandwiches

Recipe

• 1 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 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 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 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.