Simple Fruit and Cheese Skewers

Dive into the rich flavors of New Orleans with these Classic Roast Beef Po' Boy Sandwiches. Packed with tender, juicy roast beef, topped with savory gravy, and served on a crispy French bread loaf, this sandwich is a true Southern comfort food that’s both hearty and satisfying.

Key Information

• Preparation time: 20 minutes
• Cooking time: 3 hours 30 minutes
• Total time: 3 hours 50 minutes
• Number of servings: 4
• Serving size: 1 sandwich

Nutritional Information (per serving)

• Calories: 640 kcal
• Protein: 38g
• Carbohydrates: 55g
• Fat: 28g
• Fiber: 4g
• Sugar: 5g

Ingredients

• For the Roast Beef:

  • 1 kg (2.2 lbs) beef chuck roast
  • 2 tbsp vegetable oil (30 ml)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups (480 ml) beef broth
  • 1 cup (240 ml) water
  • 1 tbsp Worcestershire sauce (15 ml)
  • 1 tbsp all-purpose flour (8 g)
  • 1 tbsp cornstarch (8 g) mixed with 2 tbsp (30 ml) water (for thickening)
  • 1 tsp salt (5 g)
  • 1/2 tsp black pepper (2.5 g)
  • 1/2 tsp paprika (2.5 g)
  • 1/4 tsp cayenne pepper (1.25 g)

• For the Sandwiches:

  • 4 large French bread loaves (about 6 inches each)
  • 1 cup (240 ml) mayonnaise
  • 1 tbsp Creole mustard (15 ml)
  • 2 cups (200 g) shredded lettuce
  • 2 large tomatoes, sliced
  • Dill pickles, sliced, for garnish

Method of Preparation

1. Preheat your oven to 160°C (325°F).
2. Season the beef chuck roast with salt, black pepper, paprika, and cayenne pepper.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
4. In the same Dutch oven, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Return the beef to the Dutch oven, pour in the beef broth, water, and Worcestershire sauce. Bring the mixture to a simmer.
6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 3 hours, or until the beef is tender and easily shredded.
7. Once the beef is done, remove it from the Dutch oven and set it aside to rest.
8. Place the Dutch oven on the stovetop over medium heat. Stir the flour into the juices left in the pot to form a roux, cooking for 2-3 minutes.
9. Gradually add the cornstarch mixture, stirring constantly until the gravy thickens. Adjust seasoning with salt and pepper as needed.
10. Shred the beef using two forks and return it to the gravy. Stir to coat the beef in the sauce.
11. Slice the French bread loaves in half lengthwise. Spread a generous layer of mayonnaise and Creole mustard on the cut sides of the bread.
12. Pile the shredded roast beef onto the bottom half of each loaf. Top with shredded lettuce, tomato slices, and dill pickles.
13. Place the top half of the bread over the filling and press down gently to help the sandwich hold together.
14. Serve the roast beef po' boys hot, with plenty of napkins on hand for the delicious messiness that follows!

Tips for Culinary Success

1. Choose the right bread: Authentic po' boys use crusty French bread with a soft interior. If unavailable, a good quality baguette will do.
2. Don’t rush the beef: Slow-cooking the beef is key to achieving that melt-in-your-mouth texture and deep flavor.
3. Make extra gravy: This dish is all about the juicy, flavorful gravy—don’t be shy to make extra for dipping.
4. Serve immediately: Po' boys are best enjoyed fresh, when the bread is still crisp and the fillings are hot.
5. Customize the toppings: Traditional po' boys are versatile. Feel free to add sliced onions, hot sauce, or cheese according to your preference.

FAQs

1. Q1: Can I use a different cut of beef? A1: Yes, brisket or top round roast can also work well for this recipe, though the cooking time may vary.
2. Q2: Can I make this in a slow cooker? A2: Absolutely! Sear the beef first, then cook it in the slow cooker on low for 8 hours or until tender.
3. Q3: What is Creole mustard? A3: Creole mustard is a grainy, tangy mustard commonly used in Louisiana cuisine. If you can’t find it, Dijon mustard is a good substitute.
4. Q4: How do I store leftovers? A4: Store the shredded beef and gravy in an airtight container in the refrigerator for up to 3 days. Reheat before assembling sandwiches.
5. Q5: Can I freeze the roast beef? A5: Yes, the cooked roast beef can be frozen in its gravy for up to 2 months. Thaw in the refrigerator before reheating.

Experience the heart of New Orleans cuisine with these Classic Roast Beef Po' Boy Sandwiches. Perfect for a comforting meal that’s rich in flavor and history, this dish brings a taste of the Big Easy right to your kitchen. Enjoy every juicy bite!