Roast Beef Po' Boys

Roast Beef Po' Boys Recipe - Classic American Sandwich

Region / culture: USA | Preparation time: 4 hours | Cooking time: 2 hours | Servings: 8

Introduction

Roast Beef Po' Boys are a classic and delicious sandwich that originated in New Orleans. This recipe features tender beef roast smothered in a rich and flavorful gravy, served on a crusty French bread baguette. It's a hearty and satisfying meal that is perfect for lunch or dinner.

History

The Po' Boy sandwich has its roots in New Orleans, where it was created by two brothers, Benny and Clovis Martin, in the 1920s. The story goes that the Martin brothers, former streetcar conductors, opened a sandwich shop and offered free sandwiches to their former colleagues during a streetcar strike. When a hungry striker would come in, the brothers would say, "Here comes another poor boy," and the name stuck.

Ingredients

1 beef rump roast (6 lb (2.72 kg))
4 large onions, cut into quarters
salt and pepper to taste
0.5 cup vegetable oil
0.25 cup flour
2 bunches of green onions, chopped
1 bunch of celery, trimmed and chopped
0.5 cup of chopped fresh parsley
3 cloves of garlic, crushed or smashed
2 cans of tomato paste, 6 oz (170 g) each
1 can of whole tomatoes, 16 oz (454 g)
1 tbsp of dark brown sugar
2 tbsp of tabasco sauce
2 tbsp of worcestershire sauce
1 tsp of minced garlic
1 tsp of minced onion

How to prepare

In a large stockpot, combine the roast and onion quarters with enough water to cover.
Season the mixture liberally with salt and pepper.
Bring the mixture to a boil, then reduce the heat.
Cook the mixture for 1 hour.
Drain the mixture.
Reserve 3 cups of the broth.
Allow the broth and roast to cool slightly, then chill them in the refrigerator for 4 hours.
Cut the chilled roast into 1-inch thick slices and skim the fat from the broth.
Heat oil in a large pan over medium heat and stir in the flour.
Cook the mixture for 2 minutes, stirring constantly.
Add the green onions, celery, parsley, tomatoes, and brown sugar to the pan; reduce the heat.
Simmer the mixture for 10 minutes, stirring frequently.
Add the Tabasco, Worcestershire, minced garlic, and minced onion to the pan and mix well.
Bring the mixture to a rapid simmer.
Simmer the mixture for 1 hour, stirring occasionally.
Add the reserved beef to the pan and mix gently.
Cook the mixture just until heated through.
Serve the dish with New Orleans-style French bread baguettes.

Variations

Substitute the beef rump roast with pork loin or chicken breast for a different twist on the classic Po' Boy sandwich.
Add sliced cheese, pickles, or hot peppers to the sandwich for additional flavor and texture.
Use a different type of bread, such as a hoagie roll or ciabatta, for a unique take on the traditional Po' Boy.

Cooking Tips & Tricks

Be sure to season the roast beef liberally with salt and pepper before cooking to enhance the flavor.

- Chilling the roast and broth before slicing helps to make the meat easier to cut and adds to the tenderness of the beef.

- Skimming the fat from the broth before adding it to the gravy helps to reduce the overall fat content of the dish.

- Simmering the gravy for an hour allows the flavors to meld together and creates a rich and savory sauce for the roast beef.

Serving Suggestions

Serve the Roast Beef Po' Boys with a side of coleslaw, potato salad, or a crisp green salad for a complete meal. Add a dollop of horseradish sauce or spicy mustard for an extra kick of flavor.

Cooking Techniques

Boiling the roast beef with onions helps to infuse the meat with flavor and keep it moist during cooking.

- Simmering the gravy for an extended period of time allows the flavors to develop and creates a rich and savory sauce for the roast beef.

Ingredient Substitutions

Use vegetable broth or beef broth in place of the reserved beef broth for a vegetarian version of the dish.

- Substitute gluten-free flour for the flour in the gravy to make the recipe gluten-free.

- Use low-sodium Worcestershire sauce and tomato paste to reduce the sodium content of the dish.

Make Ahead Tips

The roast beef and gravy can be prepared in advance and stored in the refrigerator for up to 3 days before serving.

- Reheat the roast beef and gravy in a saucepan over low heat, stirring occasionally, until heated through.

Presentation Ideas

Serve the Roast Beef Po' Boys on a platter with a garnish of fresh parsley or green onions for a pop of color. - Cut the sandwiches into smaller pieces and serve as appetizers at a party or gathering.

Pairing Recommendations

Pair the Roast Beef Po' Boys with a cold beer, iced tea, or a glass of red wine for a satisfying and delicious meal.

- Serve the sandwiches with a side of sweet potato fries, onion rings, or kettle chips for a classic pub-style meal.

Storage and Reheating Instructions

Store any leftover roast beef and gravy in an airtight container in the refrigerator for up to 3 days.

- Reheat the roast beef and gravy in a saucepan over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

35g per serving

Fats

- Total Fat: 18g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 32g per serving

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 20% DV

- Iron: 25% DV

Alergens

Contains wheat (French bread baguette)

Summary

This Roast Beef Po' Boy recipe is a good source of protein and iron, while also providing essential vitamins and minerals. It is relatively low in calories and carbohydrates, making it a satisfying and nutritious meal option.

Summary

Roast Beef Po' Boys are a flavorful and satisfying sandwich that is perfect for lunch or dinner. This recipe features tender beef roast smothered in a rich and savory gravy, served on a crusty French bread baguette. With a few simple ingredients and some time to simmer, you can create a delicious and hearty meal that is sure to please your family and friends. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Roast Beef Po' Boys. It was many years ago, back when I was just a young girl living in New Orleans. My grandmother, who was an amazing cook in her own right, taught me the importance of using fresh ingredients and taking the time to prepare meals with love and care.

One day, while wandering through the bustling French Quarter, I came across a small, hole-in-the-wall restaurant that had a line out the door. Curious to see what all the fuss was about, I decided to wait in line and see for myself. As I stood there, the tantalizing smell of roasted meat and spices wafted through the air, making my mouth water in anticipation.

Finally, it was my turn to order, and I found myself face to face with a friendly older man who introduced himself as Chef Pierre. He recommended the Roast Beef Po' Boy, a classic New Orleans sandwich that he claimed was the best in the city. Intrigued, I placed my order and eagerly waited for my meal to arrive.

When the sandwich was placed in front of me, I was struck by its sheer size and heft. A crusty French baguette was piled high with tender slices of slow-roasted beef, smothered in a rich gravy and topped with crisp lettuce, ripe tomatoes, and tangy pickles. It was a sight to behold, and I couldn't wait to sink my teeth into it.

The first bite was pure bliss. The beef was so tender and flavorful, with just the right amount of seasoning. The gravy added a richness that tied everything together, while the fresh vegetables provided a crunchy contrast. It was a symphony of flavors and textures that danced across my taste buds, leaving me craving more.

I knew right then and there that I had to learn how to make this incredible sandwich for myself. I approached Chef Pierre and asked if he would be willing to share his recipe with me. To my surprise, he agreed, saying that good food was meant to be shared and passed down through the generations.

Over the next few weeks, I spent countless hours in Chef Pierre's kitchen, watching and learning as he expertly prepared the Roast Beef Po' Boys. I took notes, asked questions, and soaked up every bit of knowledge he had to offer. I was determined to master this recipe and make it a staple in my own culinary repertoire.

Finally, after much practice and experimentation, I was able to recreate Chef Pierre's Roast Beef Po' Boys in my own kitchen. The first time I served them to my family, their eyes lit up with delight and their taste buds sang with joy. I had done it – I had successfully captured the essence of that magical sandwich from so long ago.

Since then, the Roast Beef Po' Boys have become a beloved favorite in our household. I make them for special occasions, family gatherings, and whenever we're craving a taste of New Orleans. Each time I prepare them, I remember Chef Pierre and the invaluable lessons he taught me about cooking with passion and pride.

As I pass down this recipe to my own grandchildren, I hope they too will feel the same joy and satisfaction that comes from creating something delicious from scratch. Food has a way of bringing people together, of creating memories and traditions that last a lifetime. And for me, the Roast Beef Po' Boys will always hold a special place in my heart as a reminder of where it all began.