Tujagues Brisket Po Boy Sandwich Recipes

MAHONY'S BEEF PO' BOYS

Mahony's Beef Po' Boys image

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

Ingredients

1 cup all-purpose flour
Salt
freshly ground black pepper
7 pounds beef chuck roll, sliced into 2-inch-thick portions
1/2 cup vegetable oil, or as needed
6 to 7 stalks celery, cut into 3/4-inch dice
2 yellow onions, peeled and cut into 3/4-inch dice
2 green bell peppers, cored and cut into 3/4-inch dice
2 jumbo carrots, peeled and cut into 3/4-inch dice
1 cup peeled garlic cloves, each clove halved lengthwise
7 cups dry red wine
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 bay leaf
1/3 cup chopped parsley leaves
5 loaves French or Italian bread
Mayonnaise
shredded lettuce
sliced tomatoes
sliced pickles to dress sandwiches

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.

TUJAGUE'S BRISKET PO' BOY SANDWICH

Tujague's Brisket Po' Boy Sandwich image

Tujague's Restaurant (pronounced two-jacks) is the second oldest in New Orleans. Tujague's is over 150 years old, but its food is still fresh and interesting.This brisket recipe is one of the best you'll ever try, and I know people who go to NOLA just for this sandwich. I'm delighted that they shared this recipe!

Provided by East Wind Goddess

Categories Lunch/Snacks

Time 4h45m

Yield 15 Po' Boy Sandwiches, 15 serving(s)

Number Of Ingredients 17

Ingredients

1 beef brisket, large
2 onions, large, chopped
4 garlic cloves, chopped
2 large carrots, chopped
2 cups tomatoes, chopped
2 bell peppers, sliced thin
2 stalks celery, chopped
1 tablespoon red chili pepper flakes
3 bay leaves
1/2 cup parsley
1 tablespoon thyme
1 tablespoon allspice
1 teaspoon liquid smoke
1 tablespoon balsamic vinegar
1 teaspoon peppercorn
1 cup beef stock, to cover
15 French rolls

Steps:

1. In heavy pot brown brisket well in hot oil. Set aside.
2. In same pot brown onion, garlic, carrot. Add brisket back to pot with tomatoes, bell pepper, celery, dried chili, bay leaves parsley, thyme, allspice peppercorns liquid smoke, balsamic vinegar and stock to cover.
3 Cover Pot with aluminum foil and then lid. Simmer 3 hours till brisket is fork tender but not falling apart.
4. Transfer brisket to pan and let stand. Then slice into large chunks or 1/4 inch thick slices.
5. Boil the stock down till about half, Strain, and put brisket back in the liquid.
6. Slice thin or shred the brisket and put on a french roll, open-toasted and smeared with Creole horseradish sauce. Include some of the onions and bell peppers from the pan.
You can serve the brisket with it's gravy or with creole horseradish sauce, as a main dish, an appetizer or in a brisket sandwich. It's all good!

Nutrition Facts : Calories 140.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 4.1, Sodium 281.3, Carbohydrate 24.5, Fiber 2.8, Sugar 2.5, Protein 5.7

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