Beef Po’ Boy Recipe
The Po’ Boy is a sandwich that originated in the southern United States. If you are unfamiliar with the Po’ Boy—it is basically a sandwich topped with beef and gravy, as well as lettuce, pickle and tomato. This recipe is for a beef Po’ boy but commonly they can also consist of fried shrimp or fried oysters. Typically this sandwich would use French bread but I decided to use a smaller sub sandwich bread instead. What is great about this recipe is that it can either be prepared on the stove-top or in the slow-cooker. I like to make this in the slow cooker because it can sit and cook all day and will be ready to eat when I get home. The process to preparing these sandwiches involves the seasoning of the meat and then frying it on the stove top. A Few ingredients such as beef broth, chicken broth, and wine are added to the meat and then it is simmered until tender. The only other work that is involved is preparing the condiments such as chopping the lettuce and slicing the tomatoes. Enjoy.
Beef Po’ Boy
Yield: 4 Servings
- 2lbs beef stew meat
- 2 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- ¼ cup flour
- ½ cup red wine
- 1 ½ cups beef broth
- 1 ½ cups chicken broth
- 1 large loaf French bread
- 1 head of ice berg large lettuce (shredded)
- 2 large tomatoes (sliced)
- dill pickle slices
- mayonnaise
- In a small bowl combine salt, pepper, onion powder, and garlic powder. Sprinkle the seasoning mixture over the beef cubes. Heat vegetable oil in a large deep skillet to medium-high heat. Add the beef cubes to the skillet and cook until brown. Sprinkle the flour over the beef cubes and cook for 1 minute. Add the wine and cook until it has nearly simmered all the way down. Add the beef and chicken broth and bring to a boil. (If using the slow cooker, at this point the mixture can be put in the slow cooker and cooked for 5-6 hours on low or until the meat shreds easily).
- Reduce heat, cover and simmer for about 1 hour and 30 minutes (stirring occasionally) or until the meat shreds apart easily. Shred the meat in the pan using either two forks or should be able to press down on it with a slotted spoon to break it up. Slice the French bread in half lengthwise. Spread a layer of mayonnaise onto the cut sides of the bread. Spread the meat with some of the gravy onto the top of the bottom half of the French bread. Top with lettuce, tomato, and pickles.
Adapted from Cook’s Country.
Source: http://blogchef.net/beef-po-boy-recipe/
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