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.
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