Be the First
Andy Anderson's StoryTradition says that the Po’ Boy was created as a free meal for the striking transportation workers during the labor strike of 1929 in New Orleans. It can be filled with anything from potatoes to shrimp or oysters, ham, and beef. All tucked inside a nice loaf of freshly baked French bread.
My research indicates that a lettuce and tomato Po’ Boy was free, but a beef one (beef was the original Po’ Boy) cost 5 cents. And that sandwich, 15 to20 inches in length, was enough to feed a striking worker’s family.
beef chuck roast
yellow onion, roughly chopped
white button mushrooms, stems removed, roughly chopped
garlic, peeled, and smashed
fresh italian flat leaf parsley, chopped
salt, and freshly ground black pepper, to taste
fresh beef stock
freshly baked french rolls (baguettes, and batards work well)
shredded iceberg lettuce
thinly sliced tomatoes
hot sauce (i like frank's)
dill pickle slices
mustard (yellow or creole)
provolone cheese (optional)
1Chef’s Note: This beef Po’ Boy sandwich is based on some research I did over the weekend, and my interpretation of what an original Po’ Boy might have tasted like way back in 1929, when it was first conceived.
The Po’ Boy of 1929 was a simple sandwich of beef, bread, and gravy. It came “dressed” (lettuce and tomato) or “plain.”
The one thing that I did discover is that the Po’ Boy sandwich of today, has been elevated to the status of Sainthood. And after making this version… I agree.
One of the essential parts of the Po’ Boy is the bread… you must have long sticks of French bread (I found that baguettes or batards works best).
2In the bowl of a food processor fitted with an S-blade, place the onion, mushrooms, garlic, and parsley. Blend until smooth, and set aside.
6Add the onion mixture to the pot and then simmer over medium heat until most of the liquid evaporates.
7Add the beef stock, and stir; scraping up any brown bits (fonds) that are on the bottom of the pot.
10Chef’s Note: The temperatures on slow cookers are determined by the manufacture, and they do vary between models. My model, on high, took about 7 hours to get to the tenderness I wanted.
13Spread the mayonnaise on the bottom of the rolls, and then add a generous portion of the shredded beef.
17If you’re dressing your Po’ Boy, add some shredded iceberg lettuce, and some thinly sliced tomatoes.
Maybe a slice or two of provolone cheese (optional).
19Chef’s Tip: Some people like a bit more body to the au jus, and you can accomplish by the addition of a blond rue. But you will need to do this before adding the shredded beef back into the liquid. I like mine thin; like a French Dip.
20Chef’s Note: I like so much of the au jus that when I’m eating the sandwich, it’s falling apart in my hands, and the juice is running down my arms… but I don’t care.