Roast Beef Po’ Boys with Debris

The poor boy sandwich, or po’ boy as it has come to be known, is a New Orleans culinary icon. Served on perfectly proofed French bread and sometimes dressed up with crispy, shredded lettuce, juicy tomato, vinegary pickles and creamy mayonnaise, the po’ boy is as diverse as the state it comes from. You can find ‘em with fried shrimp, oysters or catfish by the Gulf, made with boudin in Cajun country or even topped with French fries and savory beef gravy. 

This particular recipe is a classic. Tender chuck roast is cooked to perfection and seasoned with Louisiana-style hot sauce, and the sandwich is dressed with lettuce, tomato, mayonnaise and debris, those charred bits of beef flavored with delicious rendered fat. 

What are you waiting for? This recipe will feed your soul — and your belly — the way only Louisiana cuisine can!

Ingredients:

• 1 (2.5-pound) beef chuck roast
• 2 cloves garlic, thinly sliced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 1 cup diced onion
• ½ cup diced carrot
• 1 cup beef stock
• 1 cup chicken stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Louisiana-style hot sauce
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 1 cup mayonnaise
• 4 (6- to 8-inch) loaves French bread, split lengthwise
• 1 cup shredded iceberg lettuce
• 1 large beefsteak tomato, sliced

Method of Preparation: 

1. Cut small cuts about every 3 inches into roast, being careful not to pierce through to bottom; insert garlic slices into cuts. Season both sides of roast with salt and pepper.
2. In a large Dutch oven, heat oil over high heat, until almost smoking. Carefully add roast, browning well on all sides; remove to plate. 
3. Reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. 
4. Return roast back to pan; add beef stock, chicken stock, Worcestershire sauce, hot sauce, thyme and bay leaf. Bring to a boil. Reduce heat to low, and cover. 
5. Simmer until meat is fork tender, about 3 hours. Using two forks, shred beef.
6. Using a spatula, spread mayonnaise on cut sides of each loaf. Spoon roast beef with gravy over bread. Top with lettuce and tomato.

Makes 4 servings

This recipe was provided by Louisiana Cookin' Magazine.

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