ROAST BEEF PO' BOY WITH DEBRIS GRAVY RECIPE
This is a recipe I found on www.nolacuisine.com, which I adapted to make the gravy (as it didn't really have a flour slurry to thicken the gravy). Here is what is stated about the recipe: "There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po' Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po' Boy is Parasol's in the Irish Channel." "I've found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don't use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!"
Provided by diner524
Categories Lunch/Snacks
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
- Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don't use much.
- Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
- Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
- For the Debris Gravy:.
- Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy.
- Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid. Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick.
- For the Po' Boy:.
- New Orleans Style French Bread (Po' Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
- Shredded Lettuce (or Cabbage a la Mothers).
- Mayonnaise.
- Roast Beef (see above).
- Debris Gravy.
- Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the "sliced" Beef. Drown the beef with Debris Gravy.
- Grab a stack of napkins, a cold beer and enjoy!
Nutrition Facts : Calories 552, Fat 27.8, SaturatedFat 11.8, Cholesterol 198, Sodium 727.5, Carbohydrate 12.5, Fiber 0.8, Sugar 3.2, Protein 63.1
HOT ROAST BEEF SANDWICH | PO BOY STYLE
Perfectly tender, slow cooker roast beef, served over crusty white bread with sandwich toppings piled high!
Provided by Kelly Anthony
Categories Main Course
Time 5h55m
Number Of Ingredients 13
Steps:
- Pat the roast dry with a paper towel and sprinkle with seasoning and 2 tablespoons of flour. Rub all over to evenly adhere.
- Add the oil to a very large, rimmed sauté pan or Dutch oven over medium-high heat and allow to come to temperature. Add the roast to the pan and sear for about 4 minutes on both sides, or until it develops a nice crust. Remove from the pan and set aside on a plate.
- Reduce the heat to medium, add the diced onion to the pan and sauté, stirring often. Cook the onion for 3-4 minutes, or until just softened. Sprinkle the remaining 2 tablespoons of flour over the onions and stir to coat.
- Add about half of the beef broth one big splash at a time, stirring until completely incorporated after each addition. Once half of the broth has been incorporated, add the salt and pepper and allow to come to a simmer. Simmer for a few minutes, or until thickened slightly.
- Add the beef, along with all of its juices, to your slow cooker. Pour over the sauce, along with the remaining broth. Set your slow cooker on the high heat setting and cover. Cook for 4 hours, then remove the beef and shred it. Add the shredded beef back to the slow cooker, and continue to cook (uncovered) for 1 1/2 hours more, stirring occasionally.
- Cut your bread for sandwiches (if necessary). If you'd like to toast your bread, preheat the oven to 400°. Once the oven comes to temperature, place the bread on a baking sheet and bake for 4 minutes or until lightly toasted.
- Remove bread from the oven, slather with mayonnaise (if using), add a generous serving of shredded roast beef and desired toppings. Serve and enjoy!
Nutrition Facts : Calories 446 kcal, Carbohydrate 14 g, Protein 36 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 826 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ROAST BEEF PO'BOY
Provided by George Graham - AcadianaTable.com
Time 2h40m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven to 350ºF.
- Season the beef with salt and black pepper. In a large black iron pot with tight fitting lid on medium high heat, pour the oil and bring to a sizzle. Add the beef and brown the meat on both sides until dark brown. Lower the heat and add the onion, celery, carrot, garlic, parsley and bay leaf. Add enough water to cover the beef. Cover the pot and let simmer for 1 hour checking every 20 minutes to add more water if needed.
- Remove the beef to a cutting board. With a large knife, chop the beef into thumbnail size pieces. Cover and keep warm.
- In the pot with beef cooking liquid, turn up the heat to a gentle boil and add the Worcestershire and crab boil. Make a slurry with the cornstarch and an equal amount of cold water. Add the slurry to the pot and stir. Once it comes back to a boil, it will thicken. The thickness of the gravy should pour easily, yet coat the back of a spoon. Add more of the cornstarch slurry to thicken or more water to thin it to the proper consistency. If needed, add a spoonful or two of browning sauce to darken the gravy to a beautiful medium dark brown. Taste the gravy and add salt and black pepper if needed. Add the chopped beef to the gravy and keep warm.
- Slice the po'boy bread in half lengthwise. Brush the tops with melted butter and sprinkle with sesame seeds. Place the tops on the bottom halves and onto a baking tray to bake in the oven. Heat the bread just long enough to smell the sesame seed aroma and crisp the top of the loaf. It should form a hard outer crust that when you tap it, it makes that distinguishable sound of hardness, but the soft inner bread remains moist and fluffy. Remove the bread from the oven.
- Open the halves exposing the inside of the top and bottom. Slather the bottom half with mayonnaise and using a slotted spoon, add a generous portion of beef and gravy on top. Layer two large slices of tomato on top of the beef and mound with shredded lettuce. Hold the top half of the bread in your hand and quickly dip it into the beef gravy to soak the inside and place on top to close the sandwich. Garnish with sliced dill pickles and serve with hot sauce on the side.
THE ROAST BEEF PO'BOY (AND HOW TO MAKE ANY PO'BOY)
This version is VERY authentic. I'm talking the neighborhood poboy shops, not the fancy restaurants or the tourist traps in the Quarter. If you've ever been to Johnny's on St Louis in the French Quarter (which is NOT a tourist trap, though tourists and locals a like are always packing the place), this will take you back there babe! Whenever I really get home-sick (even though I was raised in MI, NOLA feels more like home)- I like to make these. The bread is KEY tho, you just can't get the same texture as down there anywhere else- but I try to get as close as possible. You want the bread to be crusty on the outside but soft with just a little tiny bit of chewiness when you bite down into it. The lettuce, pickle, mayo and tomato is what is called "dressed". You may add cheese or hot sauce. It's messy, but SO good!! Cook time does not include time it takes to make/cook roast beef.
Provided by graniteangel
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Cut french loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. It should melt on hot bread.
- In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add your beef au jus to your roux and whisk until it thickens slightly- about 1 minute. Should only be thick enough to lightly coat the back of a spoon, add more stock/au jus to thin out a bit if needed.
- Toss sliced roast beef with thin gravy until evenly coated and heated through.
- Spread mayo on top inside half of buttered and toasted french loaf.
- Place dill pickles on bottom inside half of toasted buttered french loaf.
- Evenly place roasted beef on top of dill pickles with tongs.
- Add lettuce and tomato.
- You may also add american or swiss cheese and or hot sauce.
- Cut into 1/4s. Serve with kettle chips such as Zapps.
- Hint- you can make ANY poboy be it fried oyster, fried shrimp, fried catfish, grilled chicken breast, french fries, chicken parm, meatloaf, hamburger, smoked sausage you name it! Just follow the bread toasting and buttering instructions, and make sure you "dress" it with lettuce, tomato, mayo and dill pickles! You can eat it "undressed" also. It's more about the type of bread and using cajun/creole recipes of fried seafood or meats in the main filling. The traditional cheeses used are swiss, american, and provolone. Hot sauce and cocktail sauce for fried seafood. Ketchup is often used as a condiment also.
Nutrition Facts : Calories 1481.2, Fat 88, SaturatedFat 35.3, Cholesterol 409.9, Sodium 759.5, Carbohydrate 34.2, Fiber 3.4, Sugar 5.3, Protein 131.4
SLOW COOKER ROAST BEEF PO-BOYS
Roast Beef Po-boys - crusty french bread stuffed with juicy, fall-apart tender roast beef that's been slow cooking for hours, topped with lettuce, mayonnaise and lots of gravy. Good and sloppy, just like they make 'em in New Orleans. | www.zagleft.com
Provided by Joanie Zisk
Categories Main Dish
Time 8h25m
Number Of Ingredients 14
Steps:
- Pat the beef dry with paper towels and season both sides with the creole seasoning.
- Heat a heavy skillet over medium-high heat. Add the oil to the pan.
- Place the roast in the pan and sear until golden brown on both sides; about 8 minutes per side. Remove the roast from the pan and transfer to a plate.
- Place the sliced onions, celery and carrots in the bowl of the slow cooker.
- Put the roast on top of the vegetables.
- Using the tip of a sharp knife, make five small slits about 1-inch deep all over the roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
- Add the beef broth, salt, pepper and bay leaf to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours.
- *TO ASSEMBLE*
- Spread a generous amount of mayonnaise on both pieces of bread. Top with shredded meat and gravy. Serve with shredded lettuce and tomatoes, if desired.
SHREDDED ROAST BEEF POBOYS
Quick and easy recipe! I got this recipe from a family member and it has quickly become a household favorite! You can also add bar b q sauce to make it a little different!
Provided by june lou and the ba
Categories Lunch/Snacks
Time 9h10m
Yield 12 sandwiches, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- .Wash Roast in cold water.
- Season roast lightly with your seasoning of choice then place it in a hot skillet and brown on each side! (Do not season to much as the beefer upper is pretty salty already).
- Place the roast in a large crockpot and pour the whole 4 oz bottle of B-V The Beefer Upper Broth and Sauce on top of the roast!
- Pour enough water in the crock pot to cover the roast completely.
- Cook for 8 hours on medium heat.
- Remove roast from the crock pot and remove the fat and shred with a fork.
- Pour gravy into a medium pot and add mixture of cornstarch and water to the gravy and simmer until desired consistency! ( make sure that you mix the cornstarch and water in a cup before pouring and be sure not to add to much because it will make the gravy slimy if you do).
- After the gravy is ready add your shredded roast!
- If you choose to add barbq sauce do not use all the gravy as it will be to watery.
PARASOL'S ROAST BEEF PO' BOY SANDWICH
Nola Cuisine did the groundwork here by deconstructing the sandwich from an episode of Guy Fieri's Diners, Drive-Ins and Dives where he featured Parasol's and their signature sandwich. This is as about as close as you can get to the real thing so enjoy. But if you ever do find yourself in the Big Easy, make sure to plan a visit to Parasols and pay homage to the King of Po' Boys. For the uninitiated a Po' Boy is a traditional Louisiana sandwich, somewhat like a sub sandwich. But what makes it so different from a regular sub, grinder, hero, hoagie, wedge, zep, torpedo, bocadillo or roll? The bread. Some may argue but Po' Boys must be made with fresh baked French bread. This alone separates this sandwich from the also ran's.
Provided by Timothy H.
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 4952.2, Fat 359.9, SaturatedFat 140.4, Cholesterol 449.5, Sodium 8032.3, Carbohydrate 318.3, Fiber 14.3, Sugar 13.6, Protein 107.5
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.
ROAST BEEF PO'BOY
When you read the ingredients it sounds kind of blah but i'm telling you it is like heaven on a sandwich!
Provided by WeazelChef
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the meat in a pan until brown.
- then add half of the jar of gravy and both cans of mushrooms
- stir on medium heat for about 5 minutes.
- While the meat mixture is brewing slice the bread through the middle so that you have two halves to make a sandwich.
- Mayonnaise both the top and bottom portions.
- Pour the meat mixture onto the bottom half of the loaf and if you want cheese now is the time to add it on top.
- Place the top half on the sandwich and wrap the whole thing in foil.
- Place in the oven at 350 for 5-7 minutes or until toasted to your liking.
- Serve in sections and it's messy so i prefer to use a fork!
- enjoy.
Nutrition Facts : Calories 574.5, Fat 15.1, SaturatedFat 5.3, Cholesterol 83, Sodium 1232.1, Carbohydrate 64.8, Fiber 4.3, Sugar 1.4, Protein 45.2
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NEW ORLEANS ROAST BEEF PO-BOY - PLAIN CHICKEN
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5/5 (3)Category Main CourseCuisine AmericanTotal Time 8 hrs 10 mins
- Place roast in slow cooker. In a bowl whisk together the beef broth with Cajun/Creole Seasoning and Brown Gravy Mix. Pour the mixture over the roast.
- Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours. Remove roast from slow cooker and shred. In a small bowl, combine cornstarch with a little water. Whisk in cornstarch to thicken gravy. Return meat to crockpot.
- To assemble po-boys: Split french bread in half. Place meat on half of bread. Slather mayonnaise on other half of bread and top with shredded lettuce, tomato slices and pickles.
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- Spray the crock of a 4 to 6-quart slow cooker with nonstick cooking spray. Add the chuck roast. In a small bowl, whisk together the au jus mix, gravy mix, and 1 cup of water. Pour it over the roast. Cover and cook on low for 8 to 10 hours.
- Once the beef is super tender, carefully remove the roast from the slow cooker and shred the meat when cool enough to handle. Discard the fat and return the shredded meat to the gravy in the slow cooker. Mix to combine.
- Preheat the oven to 400°F. Warm the bread in the oven for 3 to 5 minutes to crisp up the exterior.
- Dress the bread with mayo and Creole and/or yellow mustard. Add generous amounts of the shredded beef and gravy to the sandwich. Top with the shredded cabbage and pickles.
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