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Roast beef poboy
Posted on 10/28/23 at 10:04 pm
Posted on 10/28/23 at 10:04 pm
Anyone want to share their favorite roast beef poboy recipe? It’s a top 3 meal for me and I don’t live in louisiana anymore
5
Posted on 10/28/23 at 11:05 pm to John Denver
Not whole recipe, but just get a chuck roast, season it, brown it, then stick it in the oven about 6 hours until it breaks apart by just looking at it. Check it last 2 hours towards the end, add some Onions, BP, Garlic with a couple of hours left, to make sure you have some Au Jus gravy. Strain the sauce for Au Jus, break up the meat in small pieces with your fork or butcher knife.
Make or buy French Bread then lightly toast, mayo, hot sauce, shredded cabbage, load some beef and a good helping of gravy, add your favorite cheese. Slice in the center and enjoy. Also, put some gravy in a saucer to dip that poboy as you need
Make or buy French Bread then lightly toast, mayo, hot sauce, shredded cabbage, load some beef and a good helping of gravy, add your favorite cheese. Slice in the center and enjoy. Also, put some gravy in a saucer to dip that poboy as you need
Posted on 10/29/23 at 8:23 am to John Denver
There are 2 secrets to good debris style roast beef poboys.
1. Get the right bread. You want a crusty, stiff bun that can handle the au jus.
2. Using a chuck roast with your favorite recipe in a crock pot or Dutch oven until it falls apart. Do not try to use rump or round or sirloin or anything else. It must be chuck and it must be simmered all day.
Personally, I use my regular roast and rice and gravy recipe, I just cook it longer than usual by throwing it in a crockpot all day after the browning and deglazing phase.
Before I serve it, I will separate some of the fat, not all, and then add a little beef broth if I need some volume. I then split and butter the bread and smear a little Mayo on it before I add provolone cheese and broil it until it is toasted and melty. Pile on beef, lettuce, tomato, and more Mayo.
Make the beef taste good and keep the rest simple.
1. Get the right bread. You want a crusty, stiff bun that can handle the au jus.
2. Using a chuck roast with your favorite recipe in a crock pot or Dutch oven until it falls apart. Do not try to use rump or round or sirloin or anything else. It must be chuck and it must be simmered all day.
Personally, I use my regular roast and rice and gravy recipe, I just cook it longer than usual by throwing it in a crockpot all day after the browning and deglazing phase.
Before I serve it, I will separate some of the fat, not all, and then add a little beef broth if I need some volume. I then split and butter the bread and smear a little Mayo on it before I add provolone cheese and broil it until it is toasted and melty. Pile on beef, lettuce, tomato, and more Mayo.
Make the beef taste good and keep the rest simple.
Posted on 10/29/23 at 8:38 am to John Denver
Emeril's recipe
This is stupid simple and awesome. I always get rave reviews when I make this for a gathering
This is stupid simple and awesome. I always get rave reviews when I make this for a gathering
Posted on 10/29/23 at 10:14 am to John Denver
I think the Mississippi roast beef recipe makes a perfect debris style RB poboy.
Posted on 10/29/23 at 5:02 pm to John Denver
Louisiana french bread is hard to find outside the state. Banh MI bread is common though.
Look for the latter and you'll have pretty good bread base. Hoagie bread won't do.
Look for the latter and you'll have pretty good bread base. Hoagie bread won't do.
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