Italian Beef Po Boys Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan.
• Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight.
• The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.

Steps:

• 1. Chef's Note: This beef Po' Boy sandwich is based on some research I did over the weekend, and my interpretation of what an original Po' Boy might have tasted like way back in 1929, when it was first conceived. The Po' Boy of 1929 was a simple sandwich of beef, bread, and gravy. It came "dressed" (lettuce and tomato) or "plain." The one thing that I did discover is that the Po' Boy sandwich of today, has been elevated to the status of Sainthood. And after making this version... I agree. One of the essential parts of the Po' Boy is the bread... you must have long sticks of French bread (I found that baguettes or batards works best).
• 2. In the bowl of a food processor fitted with an S-blade, place the onion, mushrooms, garlic, and parsley. Blend until smooth, and set aside.
• 3. Season the beef with salt and pepper.
• 4. Add the vegetable oil to a large pot, and heat over medium high, until shimmering.
• 5. Add the beef roast, and sear on all sides, and then transfer to a plate.
• 6. Add the onion mixture to the pot and then simmer over medium heat until most of the liquid evaporates.
• 7. Add the beef stock, and stir; scraping up any brown bits (fonds) that are on the bottom of the pot.
• 8. Add the liquid to your slow cooker, and then add the beef roast, and any accumulated juices.
• 9. Cook until it's fall-apart tender.
• 10. Chef's Note: The temperatures on slow cookers are determined by the manufacture, and they do vary between models. My model, on high, took about 7 hours to get to the tenderness I wanted.
• 11. Tradition dictates that the roast should be so tender that it will fall apart with a hard stare.
• 12. Take a French roll (freshly baked would be excellent), and cut in half lengthwise.
• 13. Spread the mayonnaise on the bottom of the rolls, and then add a generous portion of the shredded beef.
• 14. Use a ladle to add some of the au jus to the beef.
• 15. Chef's Note: The more au just you add the soggier the bread will be... I like mine REALLY soggy.
• 16. Lay some sliced pickles on top.
• 17. If you're dressing your Po' Boy, add some shredded iceberg lettuce, and some thinly sliced tomatoes. Maybe a slice or two of provolone cheese (optional).
• 18. Serve them immediately, with the hot sauce on the side.
• 19. Chef's Tip: Some people like a bit more body to the au jus, and you can accomplish by the addition of a blond rue. But you will need to do this before adding the shredded beef back into the liquid. I like mine thin; like a French Dip.
• 20. Chef's Note: I like so much of the au jus that when I'm eating the sandwich, it's falling apart in my hands, and the juice is running down my arms... but I don't care.
• 21. Keep the faith, and keep cooking.

Steps:

• Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
• Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
• Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
• Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.

Steps:

• 1. At the beginning of the day, place roast in large Crock Pot with chunked onions, garlic, pepper and Italian seasoning and about 2 cups of water, and the juice from the pepperocini peppers. I've sliced the meat in thin slices prior to cooking, but I like the texture of the meat when pulled apart, and less work.
• 2. Cook on med-low most of the day until the roast starts falling apart and will easily pull apart with a fork. 8-9 hours until meat pulls apart with a fork.
• 3. Remove meat from Crock Pot, saving all the drippings.
• 4. In seperate bowl, mix the gravy packets with the water as directed; put meat back in crock pot with the drippings, the gravy mix, stir well and let simmer about 1/2 hour.
• 5. Tear apart meat with forks (shredding) and put it into the pot as you are tearing apart the meat. Discard all fatty parts.
• 6. Once meat is in the juices (should thicken up with the gravy packets) let cook about another hour.
• 7. Serve on harder long rolls...I prefer a French type, crusty on the outside and soft on the inside. The bread soaks up the gravy. It's especially good with some shredded mozzarella or provolone on the sandwich... serve the pepperocinis on the side or in the sandwich.
• 8. *A little more flavorful version is to put in the peppers (stems removed) during the cooking process.

Steps:

• fill pan half full with water and let roast and onions cook for 5-6 hours.
• Shred meat and let sit in fridge over night.
• Next day add all other ingredients and cook again.
• We let it cook in a crock pot on low all day and it's ready when we get home from work!
• Sometimes I cheat and sneak home for lunch and make a sandwich.