The Big Easy Beef Po’ Boys

Andy Anderson ! Recipe

By Andy Anderson ! WichitaChef

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Tradition 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.

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4 lb
beef chuck roast
1 medium
yellow onion, roughly chopped
6 oz
white button mushrooms, stems removed, roughly chopped
3 clove
garlic, peeled, and smashed
2 Tbsp
fresh italian flat leaf parsley, chopped
salt, and freshly ground black pepper, to taste
3 Tbsp
vegetable oil
1 qt
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)

Directions Step-By-Step

Chef’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).
In the bowl of a food processor fitted with an S-blade, place the onion, mushrooms, garlic, and parsley. Blend until smooth, and set aside.
Season the beef with salt and pepper.
Add the vegetable oil to a large pot, and heat over medium high, until shimmering.
Add the beef roast, and sear on all sides, and then transfer to a plate.
Add the onion mixture to the pot and then simmer over medium heat until most of the liquid evaporates.
Add the beef stock, and stir; scraping up any brown bits (fonds) that are on the bottom of the pot.
Add the liquid to your slow cooker, and then add the beef roast, and any accumulated juices.
Cook until it’s fall-apart tender.
Chef’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.
Tradition dictates that the roast should be so tender that it will fall apart with a hard stare.
Take a French roll (freshly baked would be excellent), and cut in half lengthwise.
Spread the mayonnaise on the bottom of the rolls, and then add a generous portion of the shredded beef.
Use a ladle to add some of the au jus to the beef.
Chef’s Note: The more au just you add the soggier the bread will be… I like mine REALLY soggy.
Lay some sliced pickles on top.
If 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).
Serve them immediately, with the hot sauce on the side.
Chef’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.
Chef’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.
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: Cajun/Creole

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sallye bates grandedame
Nov 19, 2013
Oh yeah, Andy. You've nailed it!!!
Andy Anderson ! WichitaChef
Nov 19, 2013
It's a heck of a sandwich… that's for sure ;-)
Bob Cooney - Shaklee Distributor firemanbob59
Nov 19, 2013
Ohhhh WOW Yeah YOU nailed it alright.... can't wait for tomorrow... :) Pinched and Shared Thank You Chef! I'll report back Andy... :)
Andy Anderson ! WichitaChef
Nov 20, 2013
Oh, I forgot to mention that when you eat this sandwich, you have to yell out:

Laissez le bon temps rouler!!!
Melanie B MelBelle
Nov 20, 2013
Love me a nekked shrimp po' boy!~

Laissez le bon temps rouler!!!

Seriously, this sounds like a mighty fine sammy. I prefer it with gravy and lots of it (a Debris Po'Boy) OH MY!!!
I really do miss going to South Mississippi and Louisiana. You can get some really amazing Po'boys at the gas kidding.
Andy Anderson ! WichitaChef
Nov 20, 2013
Debris Po' Boys are the best...
sallye bates grandedame
Nov 20, 2013
You are so right. The gravy has to run down your arms and dribble down the front of your shirt for it be an authentic Po'Boy experience.

Melanie B MelBelle
Nov 20, 2013
I feel a road trip coming on! (Boy don't I wish!!)
sallye bates grandedame
Nov 20, 2013
Mel, There was a restaurant called Gumbo's in Buckhead (Atlanta) that had wonderful Po'Boys. That was years ago, so I don't know if it's still there. It's a lot closer to you than N'Orleans.

Love & hugs.
Melanie B MelBelle
Nov 20, 2013
I haven't heard of the one in Buckhead, but I have been to Gumbeaux's Cajun Cafe in Douglasville, GA several times. It is awesome. I need to get up a crowd of people to go sometime before Christmas. YUM!!!
It is closer, but I sure do miss the NOLA area.
sallye bates grandedame
Nov 20, 2013
Maybe they moved, it's been at least ten years since I've been there. Or it may be a different one because I'm pretty sure the one is Buckhead's was spelled Gumbo's.
Andy Anderson ! WichitaChef
Nov 20, 2013

I did that once… did Route 66, and stayed at these really old hotels that used to populate 66… before the Interstate spoiled it all…. A lot of them are still there.
Melanie B MelBelle
Nov 20, 2013
Andy, it looks like I will be heading your way in July. I will let you know when I firm up my dates. I would love to meet up for lunch. I know there is one other JAP'er who lives in Wichita also.