Po' Boy sandwiches don't always contain shrimp,
oyster, and clams. Here is a delicious recipe with beef.
3 ½ to 4 lb chuck roast, trimmed of
excess fat
Salt and freshly ground black pepper
2 t extra-light olive oil or grape seed
oil
1 large onion, cut in half and thinly
sliced
1 can cream of wild mushroom soup
2 cups beef broth
½ t garlic powder
½ t paprika
1 T Kitchen Bouquet
1 French baguette
1 T unsalted butter
1 t garlic powder
Mayonnaise
Shredded Romaine lettuce
Tomato slices
Dill pickle slices (optional)
Sliced cheddar cheese
Cut roast into 3 pieces and generously
season with salt and pepper.
In a Dutch oven or large skillet that is
fitted with a lid, heat oil over medium heat.
Brown meat very well on all sides and
then remove and place on a platter.
Add onion slices to pan and sauté for 5
minutes, until golden.
Add the soup, beef broth, and chicken
broth. Stir to combine.
Add the garlic powder, paprika, and
Kitchen Bouquet and mix in.
Return the meat to the pan, cover and
place in a 300 degree F oven for 3 to 3 ½ hours.
When roast is done, shred with two fork
and mix in with the gravy.
To Assemble
Cut baguette into 6 to 8-inch long
pieces.
Cut in half, lengthwise and place on a
baking sheet.
Spread each half with butter and
sprinkle with garlic powder.
Place under the broiler until golden
brown, then set aside.
Spread a little mayonnaise on each half,
layer on lettuce, meat with gravy, top with tomato slices and pickles.
Add a couple of slices of cheddar cheese
and place back under the broiler for 1 to 2 minutes to melt the cheese, but do
not brown.
Top with more lettuce, add top half and
cut in half, if needed.
Serves 2 with plenty of beef for other
meals or serves up to 6
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