Roast Beef Po’ Boys with Debris
It doesn't get better than a classic Louisiana Roast Beef Po-Boy with Debris.
The poor boy sandwich, or po-boy as it has come to be known, is iconic to New Orleans. "The sandwich is as diverse as the city it symbolizes. The crisp loaves have served as a culinary crossroads, encasing the most pedestrian and exotic of foods: shrimp, oyster, catfish, soft-shell crabs as well as French fries and ham and cheese. Comfort food in other cities seldom reaches such heights." We couldn't agree more and this recipe for the classic, messy roast beef po-boy with debris is just what you need to #FeedYourSoul the way #OnlyLouisiana cuisine can.
- 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:
- 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.
- In a large Dutch oven, heat oil over high heat, until almost smoking. Carefully add roast, browning well on all sides; remove to plate. Reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. 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. Simmer until meat is fork tender, about 3 hours. Using two forks, shred beef.
- 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
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This recipe was provided by Louisiana Cookin' Magazine.