Parasols Style Roast Beef Po Boy Recipe Recipe 425 Recipes

PARASOL'S ROAST BEEF PO' BOY SANDWICH

Steps:

• 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. 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. 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. 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.

SLOPPY ROAST BEEF PO' BOY

Steps:

• Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper.
• Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.
• Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.
• Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper.

PARASOL'S STYLE ROAST BEEF PO BOY RECIPE RECIPE - (4.2/5)

Steps:

• Bring the water to a rolling boil. Add the beef roast, when the pot comes back to a boil, reduce the heat to medium to medium high, you should have a heavy simmer. Cook for about 1 to 1 1/2 hours. Remove from the liquid and refrigerate until cold. Reserve about five cups of the broth, you won't need all of it, but keep some to thin the gravy out if necessary. While the beef is cooling make the gravy. Bring 3 cups of the reserved cooking liquid to a boil in a small saucepan. In a small bowl whisk together the flour, garlic powder, black pepper, salt, then the oil and kitchen bouquet, when thoroughly blended, whisk the mixture into the boiling broth, whisk together well, and bring to a boil, then reduce to a simmer. If necessary add a little of the reserved broth if the gravy is too thick. It should be. not too thick, not too thin. Let the gravy simmer for 20-30 minutes adjust for seasonings, it should have a good amount of salt as the beef has none. Preheat the oven to 350 F. When the beef is cold, slice it as thin as possible and lay the slices in a 9X9 baking pan. The thicker your slices are, the longer it will take in the oven, so slice thin. or your hungry ass will be waiting. Cover the beef with 2-3 cups of the gravy. Place into the oven 45 minutes to 1 hour, or until the beef is fall apart tender. Slice the bread in half lengthwise and lay both halves side by side. Slather a bunch of mayonnaise on both sides (I'll be the cholesterol devil on your shoulder: Come on, your doctor's not lookin', don't be stingy!). On the top half, add pickle slices, tomato slices, and 1 Cup of the lettuce. On the bottom half, add 1/2 of the beef and gravy mixture (please note, I super-sized the amount of beef in this recipe). Fold the top over the side with the beef and put on a sheet pan. Repeat with the second sandwich. Place the sheet pan in the oven for 2-3 minutes to crisp and warm the bread. Cut each sandwich in half and serve on paper plates for authenticity. Serve with your favorite cold beer, Barq's in a bottle, Zapp's chips, and a big ole' pile of napkins. Enjoy! Serves 2 hungry eating machines, or 4 light weights.