Coast Cooking

Life is too short not to have a sloppy roast beef po-boy

 

I must admit I never had a sloppy roast beef po-boy until I moved to the Coast in 1992.

It is a humbling admission when you consider how good a hot roast beef can be and that I wasted so many years of my life doing without.

A simple recipe follows, and it won't take long to make it, but, please, do not buy your roast beef precooked, just don't do it. If there are any culinary gods at all they should haunt you if you do. That comment is for my restaurant friends as well.

Roast beef

3 pound  bottom round rump roast

1 sliced onion

Small bunch fresh thyme

2-3 cups beef stock

2-3 cloves garlic

Glass or two or red wine

Black pepper

Tony Chachere's

French bread

Lettuce

Tomato

Mayonnaise

 

Slather lots of mayonnaise on the bread, add a ton of roast beef, garnish with lettuce and tomato and pour on as much gravy as you like. Roll up sleeves, don’t forget the roll of paper towels. Dig in.

 

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