MAHONY'S BEEF PO' BOYS
Benjamin Wicks, proprietor of Mahony's Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. "Why don't people care about making great po' boys?" he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.
Provided by Sam Sifton
Categories dinner, lunch, one pot, main course
Time 3h45m
Yield Enough for 10 sandwiches
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
- Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
- Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
- Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.
CROCK POT PO' BOYS (OR ITALIAN BEEF) SANDWICHES
This dish smelled wonderful while cooking in the Crock Pot all day. It is a meal all by itself, and just a salad on the side is perfect.
Provided by Paula Collier
Categories Sandwiches
Time 8h25m
Number Of Ingredients 7
Steps:
- 1. At the beginning of the day, place roast in large Crock Pot with chunked onions, garlic, pepper and Italian seasoning and about 2 cups of water, and the juice from the pepperocini peppers. I've sliced the meat in thin slices prior to cooking, but I like the texture of the meat when pulled apart, and less work.
- 2. Cook on med-low most of the day until the roast starts falling apart and will easily pull apart with a fork. 8-9 hours until meat pulls apart with a fork.
- 3. Remove meat from Crock Pot, saving all the drippings.
- 4. In seperate bowl, mix the gravy packets with the water as directed; put meat back in crock pot with the drippings, the gravy mix, stir well and let simmer about 1/2 hour.
- 5. Tear apart meat with forks (shredding) and put it into the pot as you are tearing apart the meat. Discard all fatty parts.
- 6. Once meat is in the juices (should thicken up with the gravy packets) let cook about another hour.
- 7. Serve on harder long rolls...I prefer a French type, crusty on the outside and soft on the inside. The bread soaks up the gravy. It's especially good with some shredded mozzarella or provolone on the sandwich... serve the pepperocinis on the side or in the sandwich.
- 8. *A little more flavorful version is to put in the peppers (stems removed) during the cooking process.
DAD'S ITALIAN BEEF "POOR BOYS"
I love dad's Poor Boys! The only bad thing about them is I'm impatient when they are cooking! Use a crock pot and forget about them!
Provided by T Mitchener
Categories Lunch/Snacks
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- fill pan half full with water and let roast and onions cook for 5-6 hours.
- Shred meat and let sit in fridge over night.
- Next day add all other ingredients and cook again.
- We let it cook in a crock pot on low all day and it's ready when we get home from work!
- Sometimes I cheat and sneak home for lunch and make a sandwich.
Nutrition Facts : Calories 590, Fat 44.4, SaturatedFat 18, Cholesterol 156.5, Sodium 134.7, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 42
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