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Started By
Message
All this Roast Beef Po Boy talk....
Posted on 1/24/14 at 12:56 pm
Posted on 1/24/14 at 12:56 pm
I need a recipe.
What cut of meat do I buy?
Oven roast or crock pot?
How to make the good debris gravy?
and finally...
is it possible to buy proper bread in ATL, and if not, what is a passable alternative?
What cut of meat do I buy?
Oven roast or crock pot?
How to make the good debris gravy?
and finally...
is it possible to buy proper bread in ATL, and if not, what is a passable alternative?
Posted on 1/24/14 at 1:06 pm to Tigertown in ATL
For the best bread in most cities Whole Foods is the best available as they know how to make a baguette right. Meat go with a boneless bottom round. Stab the beast and insert garlic cloves into the cuts and season the outside. Use a roasting pan with a rack, put an inch or two of water into the pan to get the most drippings from the beast. Sacrifice a few slices of the beast and shop them up to cook in the juices and reduce til almost nothing left is liquid for the gravy.
Posted on 1/24/14 at 1:11 pm to Tigertown in ATL
I like chuck roast for more of a fall apart debris style
oven or crock pot would work
rump roast would be 2nd option. It slices nicely
oven or crock pot would work
rump roast would be 2nd option. It slices nicely
Posted on 1/24/14 at 1:14 pm to Lester Earl
quote:
I like chuck roast for more of a fall apart debris style
oven or crock pot would work
This is the answer. It is REALLY easy.
Posted on 1/24/14 at 1:25 pm to Tigertown in ATL
chuck roast
season it with salt, pepper, onion power, and garlic powder - maybe some Tony's or something like that, too.
put it in a cast iron pot or dutch oven
sear it
add garlic cloves, carrots, celery, chopped onion, rosemary, 4 cans of beef stock, some red wine.
Bring to a boil.
Cover and Turn down on low for about 8 hours.
It will fall apart when done.
Pull out all of the remains of the vegetables. They have a good flavor, so you could use them with mashed potatoes or something for another meal if you want.
Keep the roast in the gravy and pull it apart.
Take french bread from a local grocery store and pull some of the excess bread in the middle out. Toast it in the oven to get it crispy. You can even put some water on the outside before toasting to make it crispier.
Serve the roast beef, debris, and gravy with a little Blue Plate, lettuce, and tomato sliced.
I have done this at home and it ends up being one of the best roast beef po boys I've ever had. The bread is not perfect, but I can get it close enough by taking out some of the doughy middle and crisping it in the oven.
Also, the whole thing costs about what a RB po boy costs at Mahoney's or somewhere like that in NOLA, so I'm doing good.
season it with salt, pepper, onion power, and garlic powder - maybe some Tony's or something like that, too.
put it in a cast iron pot or dutch oven
sear it
add garlic cloves, carrots, celery, chopped onion, rosemary, 4 cans of beef stock, some red wine.
Bring to a boil.
Cover and Turn down on low for about 8 hours.
It will fall apart when done.
Pull out all of the remains of the vegetables. They have a good flavor, so you could use them with mashed potatoes or something for another meal if you want.
Keep the roast in the gravy and pull it apart.
Take french bread from a local grocery store and pull some of the excess bread in the middle out. Toast it in the oven to get it crispy. You can even put some water on the outside before toasting to make it crispier.
Serve the roast beef, debris, and gravy with a little Blue Plate, lettuce, and tomato sliced.
I have done this at home and it ends up being one of the best roast beef po boys I've ever had. The bread is not perfect, but I can get it close enough by taking out some of the doughy middle and crisping it in the oven.
Also, the whole thing costs about what a RB po boy costs at Mahoney's or somewhere like that in NOLA, so I'm doing good.
Posted on 1/24/14 at 2:22 pm to AlaTiger
If you can't get soft on the inside, shattering crust nOlA style french bread, then try toasting a hoagie roll. I'm not a fan of a real baguette as it is way too crusty to bite and chew a la poboy. Everything will squirt out the other side. You need a loaf that's crisp but yielding.
Posted on 1/24/14 at 2:23 pm to AlaTiger
quote:
AlaTiger
This is what I do except I don't use Tony's (don't own any Cajun seasoning-just don't care for it) and I don't use carrots for a po boy, but I do if I'm making beef stew. Just don't like the sweetness in a po boy.
The red wine is essential and I use Better than Boullion with water about 2/3 way up the roast.
When it comes to boil I cover and put in the oven for a few hours at 350.
Matter of fact I'll tell you how it comes out around 6:30 tonight because about 10 minutes ago I put it in the oven.
Bought twin pack chuck roast at Sams for about $21.00. Ground the other into my deer sausage.
Posted on 1/24/14 at 2:42 pm to Martini
'Tini
U need to post a pic of that!
U need to post a pic of that!
Posted on 1/24/14 at 4:43 pm to bossflossjr
I use rump mostly bc it slices great. Stuff with garlic and peppers before cooking.
Posted on 1/24/14 at 5:03 pm to tke_swamprat
I don't slice it. I'm a pot roast beef po boy guy.
Posted on 1/24/14 at 5:12 pm to Martini
quote:
I don't slice it. I'm a pot roast beef po boy guy.
Me too. I bought the chuck based on the various posts. Gonna make it tonight.
Posted on 1/24/14 at 5:15 pm to Tigertown in ATL
I bought a chuck today but I made beef stew with it. So damn tender.
Posted on 1/25/14 at 12:02 am to tke_swamprat
Put that beef stew in between some French bread and enjoy a Beef Stew Po Boy.
You are welcome.
You are welcome.
Posted on 1/25/14 at 1:59 am to Tigertown in ATL
I use a rump and I can live with Sam's French bread. Light crispy crust when warmed.
Posted on 1/25/14 at 9:27 am to Gris Gris
The hardest thing is finding really good French bread. The Peach Tree in Galliano has the best in this area. Crispy on the outside, light and airy on the inside. Traditional French bread. Not like the walmart or rouses stuff.
Posted on 1/25/14 at 11:38 am to AlaTiger
quote:
chuck roast
season it with salt, pepper, onion power, and garlic powder - maybe some Tony's or something like that, too.
put it in a cast iron pot or dutch oven
sear it
add garlic cloves, carrots, celery, chopped onion, rosemary, 4 cans of beef stock, some red wine.
Bring to a boil.
Cover and Turn down on low for about 8 hours.
It will fall apart when done.
Pull out all of the remains of the vegetables. They have a good flavor, so you could use them with mashed potatoes or something for another meal if you want.
Keep the roast in the gravy and pull it apart.
Take french bread from a local grocery store and pull some of the excess bread in the middle out. Toast it in the oven to get it crispy. You can even put some water on the outside before toasting to make it crispier.
Serve the roast beef, debris, and gravy with a little Blue Plate, lettuce, and tomato sliced.
I have done this at home and it ends up being one of the best roast beef po boys I've ever had. The bread is not perfect, but I can get it close enough by taking out some of the doughy middle and crisping it in the oven.
Also, the whole thing costs about what a RB po boy costs at Mahoney's or somewhere like that in NOLA, so I'm doing good.
Mouth watering, I'm now off to the store.......
Posted on 1/25/14 at 11:43 am to CITWTT
quote:
a baguette
Po-boy bread is not really a true baguette.
Remember it was an Italian recipe perfected by Germans.
Posted on 1/25/14 at 12:11 pm to Tigertown in ATL
Shredded cabbage makes a huge difference for me. Also must have Barq in a bottle and jalapeño Zapps
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