Po' Boy sandwiches don't always contain shrimp,
oyster, and clams. Here is a delicious recipe with beef.
3 to 3 ½ chuck roast, trimmed of
excess fat
Salt and freshly ground black pepper
1 T avocado or peanut oil
1 small yellow onion, diced
2 cloves garlic, minced
½ cup chili sauce
1 (1-oz) envelope onion soup and dip mix
1 cup beef broth
1 t Cajun seasoning
½ t paprika
1 t Kitchen Bouquet
1 French baguette
Mayonnaise
Cajun Mustard (recipe below)
Sliced cheddar cheese (optional)
Shredded Romaine lettuce
Tomato slices
Dill pickle slices (optional)
Pat roast dry with paper towels and generously
season with salt and pepper.
In a Dutch oven or large skillet that is
fitted with a lid, heat oil over medium-high heat.
Brown meat very well on both sides and
then remove and place on a platter.
Lower heat to medium, add onion to pan and sauté for 5
minutes, until golden.
Add garlic and sauté another minute
Add the rest of the ingredients, stir to combine.
Return the meat to the pan, cover and
place in a 325 degree F oven for 3 hours.
When roast is done, shred with two forks.
Reserve the gravy for dipping sandwiches.
Raise oven temperature to 350 degrees f.
To Assemble
Cut baguette into 6 to 8-inch long
pieces.
Cut in half, lengthwise and place on a
baking sheet.
Spread each half bottom with mayonnaise
Spread Cajun Mustard on top half
Add some beef on bottom half, top with cheese (if using) and place in oven for 5 minutes to melt cheese.
Top with lettuce, tomato slices, and pickles add top half and
cut in half, if needed.
Serves 2 with plenty of beef for other
meals or serves up to 6
2 T Dijon mustard
2 T Gulden's Spicy Mustard
1 t prepared horseradish
½ t Coleman's dry or wet mustard
Mix together in a small bowl.
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