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    You are in: Home / Southern / Roast Beef Po-Boy Sandwiches Recipe
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    Roast Beef Po-Boy Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    puppitypup's Note:

    I got this recipe from gumbopages.com...can't wait to try it! (Based on LSU Tiger's review, I removed the salt.)

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    Ingredients:

    Serves: 10-12

    Yield:

    sandwic ...

    Units: US | Metric

    Directions:

    1. 1
      Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking.
    2. 2
      In a pot broad and deep enough to hold the roast with room to spare for all the braising liquid, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough hot beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender.
    3. 3
      Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out.
    4. 4
      Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; the smaller you shred it, the more it'll be like the legendary "debris"), putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy.
    5. 5
      Serve on fresh, crisp crusted New Orleans-style French bread -- average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef po-boys dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but "mynez" (mayonnaise, that is) really is a must. I like mixing plenty of horseradish into my mayonnaise, by the way. Optionally, you could serve this as a plate lunch or dinner with vegetables and potatoes as well.

    Ratings & Reviews:

    • on July 26, 2009

      55

      I have done the gumbpages recipe several times and it is the only way I do roast beef po-boys. It is very good. One suggestion. Do NOT add salt to the roast beef or the gravy. The salt will be overpowering if you follow the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Beef Po-Boy Sandwiches

    Serving Size: 1 (548 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 827.2
     
    Calories from Fat 533
    64%
    Total Fat 59.2 g
    91%
    Saturated Fat 23.5 g
    117%
    Cholesterol 171.1 mg
    57%
    Sodium 970.8 mg
    40%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.6 g
    18%
    Protein 45.6 g
    91%

    The following items or measurements are not included:

    fresh thyme

    beef bones with marrow

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