Roast Beef Poboys New Orleans Recipe
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There is zilch quite as soul satisfying (or messy) than a expert old Roast Beefiness Po' Boy in New Orleans. The all-time way to judge a expert one is by the number of napkins you used to keep your chin semi-dry (Seriously, make certain you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beefiness Po' Male child is Parasol's in the Irish gaelic Channel.
Like all other Po' Boys, the nigh important ingredient isn't the filling (although that is important as well, don't get me incorrect), but the bread. New Orleans Po' Boy Bread, or Long Bread is light in the center with a wonderful flaky crust. It is almost impossible to find outside of New Orleans, which is why I'm working on a recipe for it, the ane in the photo is my 3rd draft, it turned out very, very practiced, it just needs to be tweaked.
For my Creole Roast Beef I employ an inexpensive, well marbled Chuck Roast, which is from the shoulder. Very tough, only extremely flavorful. I've institute that braising works all-time for this cut, nice and tiresome. I did 4 hours, the object is for the meat to just fall autonomously…not by breathing on it, that would withal exist too tough, simply by just looking at information technology. Well-nigh a ten second stare should do the trick.
I've constitute that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don't use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and washed, the gravy was just besides much of a expert thing, too intense. This manner comes out merely right. Extremely Bulky and delicious!
Here is the recipe:
Roast Beef Po' Boy with Droppings Gravy Recipe
For the Roast:
ane Beef Chuck Roast (this one was two ½ pounds)
2 Garlic Cloves thinly sliced
Diamond Crystal Kosher Salt
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Minor Carrot, Diced
1 Cup Beefiness Stock
1 Cup Chicken Stock
Water if necessary
two Tbsp Worcestershire Sauce
ane Tbsp Hot Sauce
2 Sprigs Fresh Thyme
i Fresh Bay Leaf
Kosher Salt and Blackness Pepper to taste
Cut small slits into the roast, nigh every 3 inches, endeavor not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Flavour the Roast very liberally on all sides with the Table salt & Black Pepper, flavor with Cayenne to your taste, I don't use much.
Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more than seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
Drain off all but 1 Tbsp of the fatty in the pan, add the onions and carrots, cook until the onions but start to dark-brown, identify the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-iv hours or until the meat falls apart by staring at information technology.
For the Debris Gravy:
Carve the meat into very sparse slices, it will be difficult to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced Mean solar day-bree.) Add all of the bits and chunks to you cooking liquid afterward skimming off the fat from the surface, proceed the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap. Bring the gravy to a total boil and reduce until it coats the back of a spoon. Season to taste with table salt and pepper.
For the Po' Boy:
New Orleans Style French Staff of life (Po' Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the staff of life iii/4 of the way through leaving a hinge (every bit seen in the groundwork of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beefiness (see above)
Droppings Gravy
Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place well-nigh a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the "sliced" Beef. Drown the beefiness with Debris Gravy.
Take hold of a stack of napkins, a cold beer and enjoy!
**Note – To brand this a Ferdi Special a la Mother's, add together Practiced quality sliced ham underneath the Beefiness!
This Roast will make about 4 very generous Po' Boys.
Other New Orleans Sandwich Recipes:
Muffuletta Olive Salad Recipe
Muffuletta Bread Recipe
Muffuletta Sandwich Recipe
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Source: http://www.nolacuisine.com/2005/10/25/roast-beef-po-boy-debris-gravy/
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