I can honestly say that I have never met a well-prepared po-boy that I did not like.
I have fallen in love with a few of po-boys, such as the oyster po-boy I blogged about Wednesday. But at the top of the non-seafood po-boy list is the roast beef and gravy po-boy.
This is a po-boy that takes some time to prepare, but once the roast beef is seasoned and placed in the oven, it requires very little attention. Add some vegetables, such as onions and carrots, some beef stock and chicken stock, and cook for 3-4 hours and you are home free.
Here are a few simple steps to follow: season the beef aggressively, give it a good sear, taking the time to get it right. Place in a deep roasting pan, add onions, carrots, chopped bell pepper and lots of garlic (alternatively you can make deep slits on the beef and push a clove of garlic into each). Add beef stock, chicken stock and red wine if you like, and roast until falling apart tender. That’s it!
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