13
Feb
The success of Sammys roast beef poor boy however is in its homemade touches. Ingredients 1 12 pound beef top round roast 2 tablespoons vegetable oil 1 medium carrot roughly chopped 1 large onion roughly chopped 2 stalks celery roughly chopped 1 quart low-sodium chicken broth 2 bay leaves 4 sprigs thyme 3 tablespoons butter 3.
Or your hungry ass will be waiting.
Roast beef poor boy sandwich recipe. 3 medium carrots halved. 3 celery ribs halved. 2 whole garlic heads halved with skins on.
12 cups beef stock or enough to cover three-quarters of the meat 6 10-inch sections New Orleans-style French bread cut in half horizontally. Your favorite sandwich condiments. Ingredients 1 12 pound beef top round roast 2 tablespoons vegetable oil 1 medium carrot roughly chopped 1 large onion roughly chopped 2 stalks celery roughly chopped 1 quart low-sodium chicken broth 2 bay leaves 4 sprigs thyme 3 tablespoons butter 3.
Pat the beef dry with paper towels and season generously with salt and pepper. Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook for 10 minutes stirring occasionally until fat is rendered and bacon is starting to turn golden-brown.
Season both sides of roast with salt and pepper. In a large Dutch oven heat oil over high heat until almost smoking. Carefully add roast browning well on all sides.
Prep the chuck shoulder and sear over high heat. Remove beef and cook onion in same pan. Add flour followed by beef broth and simmer.
Transfer to beef and sauce to slow cooker. Season the beef round with salt and pepper. Put it in a Dutch oven or kettle filled about half way up with water.
Add the onion celery garlic carrots bay leaves thyme marjoram and peppercorns. Roast it uncovered at 350 degrees for four to five hours turning the roast and adding water every hour or so. Drain off all but 1 Tbsp of the fat in the pan add the onions and carrots cook until the onions just start to brown place the roast back in the pan then add the stocks.
Finish if necessary with enough water to bring the cooking liquid 34 of the way up the roast. Add the remaining ingredients. Bring to a boil then back down to a simmer.
Preheat the oven to 350 F. When the beef is cold slice it as thin as possible and lay the slices in a 9X9 baking pan. The thicker your slices are the longer it will take in the oven so slice thin.
Or your hungry ass will be waiting. Cover the beef with 2-3 cups of the gravy. Season the beef with salt and black pepper.
In a large black iron pot with tight fitting lid on medium high heat pour the oil and bring to a sizzle. Add the beef and brown the meat on both sides until dark brown. Lower the heat and add the onion celery carrot garlic parsley and bay leaf.
And this roast beef po boy is why were here today. But its not just any ol roast beef po boy its a debris po boy. The folks down at Mothers Restaurant in New Orleans lay claim to the specific debris po boy and say that debris pronounced day-bree is all the stuff that falls off the roast beef while its cooking mixed up in the rendered beef fat and juice.
3000 Elysian Fields Ave 947-0675. There is a banner hanging above the soda fountain and iced tea dispensers at Sammys touting that the restaurants roast beef is made with higher-quality-than-the-norm Chairmans Reserve beef. The success of Sammys roast beef poor boy however is in its homemade touches.
Have the deli slice the roast beef very thin but not shaved. Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy.
Cut beef into large chunks trimming away any large pieces of fat. Place in a slow cooker. In a bowl whisk together seasoning packets seasoned salt black pepper and water.
Add beef and chicken stock. If necessary add enough water to bring the cooking liquid 34 way up the roast. Add remaining ingredients except bread or buns lettuce and mayo.
Cover and cook on low 6-7 hours or until meat is tender and falls apart.