What Kind of Meat for Roast Beef Poor Boy
Recipe: Slow-Cooker Roast Beef Po' Boys
Of all the succulent meals I have had the pleasure of eating in New Orleans, by far my favorite is a drippy, sloppy, saucy roast beefiness po' boy. Perchance bottom known than its fried seafood sibling, I much prefer the garlicky slow-cooked sandwich swimming in its own rich, roux-thickened gravy.
The po' boy (or poor boy, if yous will) is the reigning king of New Orleans sandwiches. Created and named during the street car strike of 1929, it can be filled with anything from potatoes to shrimp to oysters to ham, so long as it is tucked inside a loaf of soft, squishy (preferably freshly broiled) French breadstuff.
There is something nearly the roast beef po' boy in particular that won me over at first bite. I mean, how tin can I resist chunky bits of beefiness melting in my mouth, its juices running down my chin and dripping on my lap? Y'all know something is good when you couldn't care in the least!
One thing'southward for certain, anybody that's had one (NOLA natives in detail) has a favorite type. There are a few unlike methods for preparing the roast beefiness — from thinly sliced and layered to pot-roast manner (where the slow-cooked meat is shredded or chopped), and near famously (and peradventure most hard to come up by) those using "debris," which is essentially a hearty gravy fabricated upwards of bits of meat and char that have fallen from the roast.
I've been experimenting with my version of roast beef po' boys using the pot-roast mode, essentially, for quite some time. Originally I overcomplicated things past adding all sorts of nontraditional ingredients to the mix and thinking that more add-ins meant more flavour. I've come up back around though, with the realization that less if often all-time. (Bacon is one of my changes that stuck because, I mean, how could it hurt?)
Top round is my preferred cutting (followed by chuck), which is and so slow cooked in a flavorful sauce made up of garlic, onions, red vino, and stock. The sauce is thickened with a flour- and butter-based roux, to which the shredded meat is added dorsum to create the ultimate gravy.
You lot tin can swallow your po' male child plainly or "dressed," which has the addition of lettuce, tomato, mayonnaise, and mayhap a few dill pickles. Every bit for me, I like mine with lots of mayo and a slice of provolone cheese. If you want to truly go New Orleans way, serve with an water ice cold root beer to launder information technology all downwards. And don't forget a pile of napkins!
- soy-free
- shellfish-free
- tree-nut-free
- peanut-free
Per serving, based on
14
servings. (% daily value)
- Calories 295
- Fatty fifteen.four g (23.7%)
- Saturated 6.2 g (30.8%)
- Carbs 13.6 k (four.5%)
- Fiber 0.9 g (iii.6%)
- Sugars 1.five one thousand
- Poly peptide 22.v yard (45.0%)
- Sodium 305.0 mg (12.7%)
Ingredients
For the beef filling:
- ii to 3 pounds
beefiness top round or chuck roast
-
Kosher salt and freshly basis blackness pepper
- 1/2 pound
thick cut bacon (about vi slices), diced
- 1
yellow onion, chopped
- 1/2 cup
dry cherry-red vino
- iii cups
depression-sodium beef, veal, or chicken stock, or a mix
- five
big cloves garlic, smashed
- 2 teaspoons
Worcestershire sauce
- iii tablespoons
unsalted butter
- 3 tablespoons
all-purpose flour
To assemble:
- half dozen
small-scale French baguettes or hoagie rolls
-
Shredded lettuce
-
Sliced tomatoes
-
Mayonnaise
-
Provolone cheese (optional)
Instructions
-
Pat the beef dry out with paper towels and season generously with table salt and pepper.
-
Fix a large Dutch oven or heavy skillet over medium-loftier to high heat. Add the salary and cook for 10 minutes, stirring occasionally, until fat is rendered and salary is starting to turn golden-brown. Remove the bacon pieces with a slotted spoon and transfer to the bowl of a 6-quart (or larger) slow cooker.
-
Add the beef to the skillet with the salary grease and sear until golden-brown, about 10 minutes per side; transfer to the bowl of the slow cooker. Pour off all but 1 to ii tablespoons of the bacon fat. Reduce estrus to medium. Add the onions and cook until translucent, virtually 5 minutes.
-
Return the rut to high. Pour in the wine and reduce by half, stirring to loosen whatsoever dark-brown bits on the bottom of the pan. Transfer the wine mixture to the bowl of the ho-hum cooker.
-
Add the stock, garlic, and Worcestershire sauce to the slow cooker and encompass with the hat. Cook on low for vii hours (or loftier for iv hours).
-
When done, remove the meat from the cooker and shred with two forks. Chop to desired texture and gear up aside.
-
Meanwhile, melt the butter in a big Dutch oven of heavy skillet on medium heat until foaming. Add the flour and cook, stirring constantly, until information technology turns a shade of amber and gives off a nutty smell.
-
Cascade the cooking liquid from the slow cooker into the skillet with the roux. Bring to a boil then reduce heat to a simmer. Cook the gravy until thickened, 10 to xv minutes. Season with salt and pepper to taste. Stir the chopped meat into the gravy, gustatory modality, and adjust any seasonings if necessary.
-
To assemble the po' boys, slather the bread with a generous amount of mayonnaise. Top with shredded meat and gravy. Serve with shredded lettuce and tomatoes, if desired.
Recipe Notes
Oven-Cooking Instructions: Alternatively, cook in a covered Dutch oven in the oven at 300°F until the meat is fall-autonomously tender, 2 hours or more than.
This recipe was originally published August 2013.
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Source: https://www.thekitchn.com/slow-cooker-recipe-roast-beef-po-boys-recipes-from-the-kitchn-193627
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