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Roast Beef Po Boy

j
jenhen2 Jan 26, 2010 07:27 AM

I would like to make this from scratch for the super bowl. I've had them before but never made them myself, so I am looking for recipes for the beef (which cut?) and gravy. Also, I can get great rolls, that's not a problem. But in terms of shredded lettuce, do you use iceberg in the food processor? Grater attachment or slicer disk? What about tomato slices? And finally, do you put horseradish mayo on the bread or just the meat gravy?

Thanks in advance. I'm hungry for this already!!!!

  1. r
    roro1831 Jan 26, 2010 07:46 AM

    Plain mayo is used on traditional roast beef poboys.
    I would thinly slice the lettuce by hand (slicer disk would work), tomato and pickles as well, that would be a roast beef poboy dressed. I have also ordered mine with swiss cheese. You could also do roast beef and ham as well, which is very good as well.
    You could always use the horseradish mayo, as a New Orleans native I would not hold that against you, but the bread is a different story. While I love the bread up here in the Northeast, for a true New Orleans poboy you need French Bread baked in New Orleans. It is much lighter than the bread here and that makes the sandwich.

    As far as the beef and gravy prep, some places (Parasols), boil the beef then make the gravy from the water, then slice the beef pour the gravy over it and put in the oven for a while so the beef comes out very tender.
    Each place probably cooks the beef a "secret" way and then has a different way of doing the gravy. The way I mentioned before I saw on tv, but I was never impressed with the roast beef poboy at Parasols.

    13 Replies
    1. re: roro1831
      nomadchowwoman Jan 26, 2010 08:21 AM

      This looks like a good recipe, similar to what I would do--except that I wouldn't use carrots for this preparation, I'd up the amount of garlic, and I've never put worcestershire sauce in (but it probably wouldn't hurt--although 2 T. seems like a lot). The finished product certainly looks right.

      http://www.nolacuisine.com/2005/10/25...

      roro1831 is right about plain mayo being tradition, but imo horseradish-spiked mayo is divine; he's also right in that the right bread is critical. Not sure what's available to you; if you have to substitute, traditional french baguettes are too thin and too dense (albeit superior bread in any other application), any soft-crusted bread doesn't do it either. If you can get a crusty ciabatta, it's not the same, but it may be your best approximation, as it has a real crust and is airy on the inside. Maybe you can find some frozen New Orleans style "pistolettes" or mini french breads? They're not fabulous, but baked up, they could work. BTW, my neighbor served delicious NO-style roast beef w/ horseradish mayo on potato rolls at recent football party. No, they weren't po-boys, but they were delicious. Good luck.

      1. re: nomadchowwoman
        r
        roro1831 Jan 26, 2010 08:26 AM

        Thank you nomad, I look forward to heading home to watch the Saints in a couple of weeks. Plan to get my fill of RB poboys and will hit Green Goddess while I am there.

        And a big thank you for posting that, I may have to try that out this weekend. That's how I typically cook my roasts so it shouldn't be much of a stretch

        1. re: roro1831
          nomadchowwoman Jan 26, 2010 08:41 AM

          Welcome home--i KNOW YOU WILL EAT WELL!--seems like NOLA is going to be more popular than Miami for the big day. Four Austrian guys who went to UNO just after Katrina and formed the (first!) Austrian Saints fan club booked tickets to NOLA yeterday so they could be here to watch the Super Bowl. When I was in Austria this past summer, the club "president" told me that his most prized souvenir from his time here was a Saints t-shirt my husband gave him (off his back upon meeting him for the first time and learning what a fan he was); he said no one had done anything that nice for him (this I hope was not true!!)--but anyway, the fever is spreading far and wide!

          1. re: nomadchowwoman
            r
            roro1831 Jan 26, 2010 08:44 AM

            My wife, who is in the convention industry, was speaking to a friend who is the GM at one of the hotels there (where we usually stay for JF) and she said that by ten am on Monday they had already sold half the available rooms and it was all people who mentioned the Saints were the reason they were coming in, unbelievable.
            May hit the new location of Sid Mar's at some point too, my dad went last week and enjoyed it

            1. re: roro1831
              nomadchowwoman Jan 26, 2010 08:46 AM

              Good to hear; we haven't been yet--didn't realize they'd reopened already. Great news.

        2. re: nomadchowwoman
          j
          jenhen2 Jan 26, 2010 08:32 AM

          This is awesome. Just what I needed. Thanks so much!!

          1. re: jenhen2
            nomadchowwoman Jan 26, 2010 08:42 AM

            Let us know how it turns out.

          2. re: nomadchowwoman
            j
            jenhen2 Feb 8, 2010 09:11 AM

            Thank you very much for this! I made them as described but found some light, airy french bread at the ethnic supermarket by my house. I dressed the sandwiches with mayo, shredded iceberg, sliced tomato and pickles. These were insane! Honestly, the best sandwich I've ever had at home (that is, besides the po boys I've had in NO, though my husband thought mine were the best ever). Thanks so much for your help with this. Really, it couldn't have been better - complete with the Saints' win and all!

            1. re: jenhen2
              nomadchowwoman Feb 8, 2010 09:43 AM

              Glad to hear it. I'm going to make this recipe, then, for a Mardi Gras party.

              And thanks for the good wishes: we're all on Cloud 9 (that being Brees's number and all)!

              1. re: nomadchowwoman
                j
                jenhen2 Feb 8, 2010 10:34 AM

                Just so you know, since you're going to make them, I boiled down the jus as described in the recipe, but it didn't get thick. so I mixed about 1 T cornstarch with 1 T water and added that, which made it perfectly thick. Then, I poured the juice over the sliced meat and let it sit overnight in the fridge. I warmed it up in the oven at 350 for about 45 mins before we ate and it was perfectly tender, juicy and flavorful. That was the only adjustment to the recipe. Oh, except I used 4 cloves of garlic shoved into the meat at the start as opposed to 2. It was great.

                1. re: jenhen2
                  nomadchowwoman Feb 8, 2010 01:44 PM

                  Thanks, and I'm with you on more garlic. I love garlicky roast beef.

                  1. re: jenhen2
                    nomadchowwoman Feb 17, 2010 09:02 AM

                    Just wanted to update you; made this for a Mardi Gras party--and it was a big hit, the first thing gone (and my roast was almost 4 lbs. to start with). I followed the recipe almost exacltly, but I used 8 or 9 lg. cloves of garlic, 4 sliced for stuffing and the rest chopped and scattered over the onions and carrot. (I wasn't going to use the carrot as I worried about chunks of carrot in the gravy looking strange, but the worry was needless--it disintegrated nicely.) I also used only 1 T worcestershire as that was all that was left in the bottle. But one thing I did after rubbing the meat down w/salt and pepper was dredge it (generously) in flour before browning, and that contributed to thickening the gravy nicely. I made it one day ahead and chilled it--and was glad I did b/c there was a very thick layer of fat on top, which i easily removed as it was solidified.

                    A keeper. So I'm not surprised your husband thought it was the best ever. even my ex-BIL, who is not usually flowing w/compliments for anyone/thing remotely related to his ex and her family, raved about it. (Ah, the healing powers of good food!)

            2. re: roro1831
              s
              stvtunlvzn Jan 26, 2010 07:35 PM

              I'll have to agree with roro word for word. Heres a vid of Parasols making a roast beef po-boy, use it to get some ideas then do it your own way. http://www.youtube.com/watch?v=sAuLYx...

            3. nomadchowwoman Jan 27, 2010 07:20 AM

              Just some further advice: don't boil the beef a la Parasol's. I'm w/roro in that I don't think Parasol's roast beef is all that great (though one could get stoned here for that opinion!); after watching the video, I now know why. Make a real "roast" (or pot roast) for roast beef.

              1. Perilagu Khan Feb 8, 2010 02:41 PM

                Far be it from me to hijack this thread, but can anybody offer tips for making hot sausage po' boys? I think I'd like to give 'em a whirl.

                2 Replies
                1. re: Perilagu Khan
                  nomadchowwoman Feb 11, 2010 08:53 AM

                  Are you talking about making your own sausage? (In which case, I can't be much help.)

                  If not, do you have access to good hot sausage? I never order sausage po-boys, but I don't think there's much more to it than grilled sausage on po-boy bread w/whatever "dressing" or condiments you like.

                  1. re: nomadchowwoman
                    Perilagu Khan Feb 11, 2010 10:27 AM

                    Definitely not making my own sausage. And, by the way, I started a separate Hot Sausage Po' Boy thread on this forum. It's further down the page if you're interested.

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