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Started By
Message
Looking to make an out of this world Roast Beef Poboy, need help
Posted on 9/25/16 at 9:42 pm
Posted on 9/25/16 at 9:42 pm
I made hot roast beef poboys today, but something is missing.
I used deli sliced (thinly) rb
Reising's Poboy bread
I made a horsey sauce (that is pretty damn good)
I used bottled Johnny's au jus (followed directions, 2:1 water/au jus)
I sliced onions and put them in the au jus with the roast beef and heated for a while
Shredded lettuce, tomato, Swiss cheese
Put horsey sauce on both sides of the sandwich, dribbled a little au jus on the bread, added the onion/meat/cheese, lettuce, tomato, salt, pepper. Also had a side bowl of au jus and horsey for dipping.
It was a very good poboy, but something is missing.
Any recs? I want a 10 napkin sandwich that just melts in your mouth. I call it a lean over sandwich.
I used deli sliced (thinly) rb
Reising's Poboy bread
I made a horsey sauce (that is pretty damn good)
I used bottled Johnny's au jus (followed directions, 2:1 water/au jus)
I sliced onions and put them in the au jus with the roast beef and heated for a while
Shredded lettuce, tomato, Swiss cheese
Put horsey sauce on both sides of the sandwich, dribbled a little au jus on the bread, added the onion/meat/cheese, lettuce, tomato, salt, pepper. Also had a side bowl of au jus and horsey for dipping.
It was a very good poboy, but something is missing.
Any recs? I want a 10 napkin sandwich that just melts in your mouth. I call it a lean over sandwich.
This post was edited on 9/25/16 at 9:44 pm
13
Posted on 9/25/16 at 9:44 pm to theantiquetiger
pot roast debris
Posted on 9/25/16 at 9:46 pm to theantiquetiger
Use better quality/home made roast meat.
I'd recommend tenderloin.
I'd recommend tenderloin.
Posted on 9/25/16 at 9:49 pm to theantiquetiger
quote:
, but something is missing.
found your problem
quote:
I used deli sliced (thinly) rb
Posted on 9/25/16 at 9:50 pm to KosmoCramer
quote:
Use better quality/home made roast meat.
I was thinking the RB from a deli would be a good quality. Anyway, I don't think it's really the RB that's the problem here. Something is missing as far as a fixing, maybe a good gravy instead of au jus.
Posted on 9/25/16 at 9:56 pm to theantiquetiger
How's you make the sauce?
And it's not really au jus unless it's from the damn roast
And it's not really au jus unless it's from the damn roast
Posted on 9/25/16 at 9:57 pm to theantiquetiger
quote:
horsey sauce
Should say this less often
Posted on 9/25/16 at 9:58 pm to theantiquetiger
Chicago style Italian beef FTW. Beef roast in the dutch oven or crock pot with Italian seasoning, a jar of pepperocinis and the juice from the jar, and beef broth.
Posted on 9/25/16 at 9:58 pm to MNCscripper
Posted on 9/25/16 at 10:01 pm to theantiquetiger
quote:
Something is missing as far as a fixing, maybe a good gravy instead of au jus.
deli roast beef tastes nothing like a real roast beef. Jesus
Posted on 9/25/16 at 10:02 pm to KosmoCramer
quote:
How's you make the sauce?
If you talking about horsey sauce (btw, I've called it this for over 20 years after working at a steak house), I make it with a small container of sour cream, about 1/2 small bottle of horseradish, and salt/pepper/garlic powder to taste.
Posted on 9/25/16 at 10:10 pm to theantiquetiger
quote:
I made hot roast beef poboys today, but something is missing.
That's not a roast beef po boy. That's a French Dip.
Buy a big chuck roast, salt and pepper and dust in flour. Sear in a big Dutch oven all sides, remove and add a sliced onion, some garlic and sauté for a bit. Add a bit of water or beef stock to pop the gradoo from the bottom and stir more than put roast back in, add beef stock or water to 2/3 up the roast. Cover and put in 325 oven for 2-3 hours until it falls apart. Remove from pot, skim fat and if needed add a bit of corn starch slurry to get whatever thickness gravy you like. Shred roast and return to pot.
Now build your po boy.
Can add a carrot if you like a gravy with a bit of sweetness. That's your basic pot roast po boy. Add from there.
This post was edited on 9/26/16 at 6:21 am
Posted on 9/25/16 at 10:11 pm to theantiquetiger
Come on man ..
Posted on 9/25/16 at 10:21 pm to theantiquetiger
You aren't making the best roast beef Po boy without preparing your own horseradish.
Posted on 9/26/16 at 1:53 am to theantiquetiger
quote:
want a 10 napkin sandwich that just melts in your mouth
You're not going to get that with deli sliced beef unless you do some doctoring of the meat. Deli beef is more than likely a sirloin tip roast that is not cooked long enough to achieve melt-in-your-mouth texture. If it was you wouldn't be able to slice it; it would just fall apart. If you simmer the deli meat in beef broth for an hour or two you'd have the equivalent of a long and slow cooked pot roast. But if you're going to do that you might as well make your own from scratch.
Posted on 9/26/16 at 6:00 am to SaintBrees
Listen to Saint Brees. I use the same method to make mine and it's great.
Posted on 9/26/16 at 6:41 am to theantiquetiger
Chuck roast.
Soy sauce, pepper and water.
Soy sauce, pepper and water.
Posted on 9/26/16 at 6:45 am to Mama Lookaboobooday
For real. This is the easiest dish in the whole world.
Chuck roast (must be chuck roast)
1 pack of au jus mix
1 pack of ranch mix (must be dressing mix not dip mix)
1/2 stick of butter
6-7 peproccini peppers and a dash of juice
That is it. No water. No broth. Just put all of that stuff in a crockpot and let it sit. 8 hours on low.
Toward the end, pull the meat out and seperate it from the big pieces of unrendered fat. Keep the meat seperated in another bowl and put a little of the au jus with it to keep it moist. Pull the peppers out of the au jus and stir it well.
Get good bread and split it. Butter one half of it and put provelone cheese on the other half. Broil that. When it comes out, put your sauce and lettuce and tomato and serve that bad boy with a big cup of au jus.
This is without a doubt my favorite non cajun meal in the entire world.
Chuck roast (must be chuck roast)
1 pack of au jus mix
1 pack of ranch mix (must be dressing mix not dip mix)
1/2 stick of butter
6-7 peproccini peppers and a dash of juice
That is it. No water. No broth. Just put all of that stuff in a crockpot and let it sit. 8 hours on low.
Toward the end, pull the meat out and seperate it from the big pieces of unrendered fat. Keep the meat seperated in another bowl and put a little of the au jus with it to keep it moist. Pull the peppers out of the au jus and stir it well.
Get good bread and split it. Butter one half of it and put provelone cheese on the other half. Broil that. When it comes out, put your sauce and lettuce and tomato and serve that bad boy with a big cup of au jus.
This is without a doubt my favorite non cajun meal in the entire world.
Posted on 9/26/16 at 6:48 am to theantiquetiger
Chow Chow
Posted on 9/26/16 at 10:05 am to Martini
I made this for the game Saturday night with an even simpler recipe.
Stuff chuck roast with garlic pods
Salt and pepper and sear all sides in a dutch oven
Add 1.5" of beef broth.
Stick in oven at 250 for 3.4 hours.
Serve on poboy bread, mayo, lettuce and pickles. easy peazy
Stuff chuck roast with garlic pods
Salt and pepper and sear all sides in a dutch oven
Add 1.5" of beef broth.
Stick in oven at 250 for 3.4 hours.
Serve on poboy bread, mayo, lettuce and pickles. easy peazy
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