Pot Roast Po’Boys
by:
There are many variations of poboy sandwiches: fried seafood, chicken, ham, and the ever popular roast beef, also known as a "debris" (pronounced DAY-bree) poboy. Roast beef is made into debris by cooking the beef roast until it "falls apart with a hard look," and then cutting it into shreds. The shreds are placed back in the pot to absorb every bit of liquid and seasoning imaginable and flavor the ever-important gravy that drowns the sandwich when assembled and trickles down to your elbow when eaten!
ingredients
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serves: 6
1 3-4 lb beef roast (chuck, bottom round, or rump)
1 teaspoon salt
1 teaspoon black pepper, ground
1 teaspoon fennel seeds, crushed
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper, ground
1/2 teaspoon thyme
1/2 teaspoon sugar
3 tablespoons olive oil
1 medium onion, coarsely chopped
1/2 cup carrots, chopped
1/2 cup mushrooms, chopped (optional)
4 cloves garlic, smashed and minced
1 small bay leaf
1 cup beef broth
1 bottle 12-oz of full-bodied beer
2-3 loaves crusty French bread cut into 6-8” lengths
1 head crisp lettuce, finely sliced or shredded
Mayonnaise (we use Duke’s)
Louisiana Hot sauce (as desired)
Servings Per Recipe: 6
Amount per Serving
Calories: 889
- Total Fat: 35.3 g
- Saturated Fat: 11.5 g
- Trans Fat: 0 g
- Cholesterol: 192.7 mg
- Sodium: 1141.3 mg
- Total Carbs: 62.1 g
- Dietary Fiber: 3.8 g
- Sugars: 4.5 g
- Protein: 73.3 g
preparation
1. Using a mortar and pestle, crush the fennel seeds and pepper together. Add to the salt, sugar and other spices in a small bowl. Rinse the beef roast and pat dry with paper towels, then coat the roast with spice mix. Next, in a large pot or Dutch oven, heat the olive oil on high heat. Place the meat in the hot pan and sear on all sides in the hot oil until a nice brown crust is formed. Transfer the roast to a pan or platter.
2. Reduce heat to medium and add the onions, carrots and mushrooms stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the bay leaf, broth, and beer, and bring to a boil. Add the roast back to the pot, cover and place the Dutch oven in a 325o oven for 2 to 2 1/2 hours, or until the beef is very tender.
3. Carve the meat into very thin slices, or pull apart with a large fork. Add all of beef back into the cooking liquid and skim the fat from the surface. Bring the gravy to a full boil to reduce the broth a bit. Let the meat simmer is the juices until ready to assemble your sandwiches.
4. Cut the French bread 3/4 of the way through leaving a hinge and slather both sides of the loaf with mayonnaise, stack on the debris (roast beef) using tongs and drown with gravy. Cover the beef with a pile of shredded lettuce and close the top (if you can.) Grab a bottle of hot sauce, a stack of napkins, cold beer and devour voraciously!
Cooks' note:
Read more at http://romeocucina.blogspot.com
1
comments
Mommy_loves_to_cook
September 26, 2011