The Big Easy Beef Po’ Boys
Andy Anderson !
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.
- 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)
How to Make The Big Easy Beef Po’ Boys
- 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.
- 3Season the beef with salt and pepper.
- 4Add the vegetable oil to a large pot, and heat over medium high, until shimmering.
- 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.
- 8Add the liquid to your slow cooker, and then add the beef roast, and any accumulated juices.
- 9Cook until it’s fall-apart tender.
- 12Take a French roll (freshly baked would be excellent), and cut in half lengthwise.
- 13Spread the mayonnaise on the bottom of the rolls, and then add a generous portion of the shredded beef.
- 14Use a ladle to add some of the au jus to the beef.
- 16Lay some sliced pickles on top.
- 18Serve them immediately, with the hot sauce on the side.